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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Best Temp For Aging SN/RR Brux
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Old 04-11-2013, 03:27 PM   #11
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This is a light, orval style beer, that's already got the brett character. I personally don't see it evolved into any varied flavors with aging.
I completely disagree. The brett character will definitely evolve, just like it does in Orval. Brett will continue to work for a very long time, this beer will not remain the same.

Follow Wahoo's advice and this should develop a much more prominent brett character


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Old 04-11-2013, 03:55 PM   #12
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Originally Posted by dcp27

I completely disagree. The brett character will definitely evolve, just like it does in Orval. Brett will continue to work for a very long time, this beer will not remain the same.

Follow Wahoo's advice and this should develop a much more prominent brett character
Thanks for the reassurance. That was my gut feeling when I bought them.


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Old 04-12-2013, 01:28 PM   #13
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Opinions differ.

Brett creates it's flavor be eating the residual, complex sugars left over by the primary fermentation.



This is the current SG of one of my bottles of Brux. As I said, It's quite dry already and not a very complex beer to begin with. Enjoy aging it and I hope it evolves for you, but I wouldn't expect exotic changes.
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Old 04-12-2013, 05:01 PM   #14
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Originally Posted by Weezy View Post
Opinions differ.

Brett creates it's flavor be eating the residual, complex sugars left over by the primary fermentation.



This is the current SG of one of my bottles of Brux. As I said, It's quite dry already and not a very complex beer to begin with. Enjoy aging it and I hope it evolves for you, but I wouldn't expect exotic changes.
Based on what I've heard from Chad Yakobson at Crooked Stave, brett doesn't need left over sugars to create its 'flavor'. Brett will continue to break down things like esters and even alcohol to create those signature flavors. Brett is unstoppable.
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Old 04-12-2013, 06:16 PM   #15
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Based on what I've heard from Chad Yakobson at Crooked Stave, brett doesn't need left over sugars to create its 'flavor'. Brett will continue to break down things like esters and even alcohol to create those signature flavors. Brett is unstoppable.
After a couple experiments with the brett brux strains they can provide a lot of tropical funky esters but its all how its fermented and conditioned. Like weezy said since it was fermented dry without the brett as a primary strain your not going to have much appeal from it, even after aging for a coupe years. Will it change? probaly but nothing where your gonna scream im glad i put these bottles away.

On the other hand you can do what i did and culture the dregs, pitch into a lightly hoped wort and ferment slightly warm, around 68-72 for those dense tropical esters/phenols. (WLP644 Brux trois does an insane job at fruit juice beer, in a good way) It does also provide a slight kick of acetic acid to the mouthfeel which pairs deliciously with the funk.

I was really disappointed when i had a bottle of this being my first RR back then, After my homebrew experiment im just really glad i got some of the yeast to play with, worth it in the end. Im a sucker for 100%brett beers now!!
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Old 04-13-2013, 01:33 AM   #16
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After a couple experiments with the brett brux strains they can provide a lot of tropical funky esters but its all how its fermented and conditioned. Like weezy said since it was fermented dry without the brett as a primary strain your not going to have much appeal from it, even after aging for a coupe years. Will it change? probaly but nothing where your gonna scream im glad i put these bottles away.

On the other hand you can do what i did and culture the dregs, pitch into a lightly hoped wort and ferment slightly warm, around 68-72 for those dense tropical esters/phenols. (WLP644 Brux trois does an insane job at fruit juice beer, in a good way) It does also provide a slight kick of acetic acid to the mouthfeel which pairs deliciously with the funk.

I was really disappointed when i had a bottle of this being my first RR back then, After my homebrew experiment im just really glad i got some of the yeast to play with, worth it in the end. Im a sucker for 100%brett beers now!!
I don't think you read/understood my post.

Also, if think brettanomyces is all about striving for 'dense tropical esters' I don't think you understand at all what this beer is about.
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Old 04-13-2013, 02:37 AM   #17
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If your gonna properly lay a beer down and cellar it you need temp control. Upright freezer with external thermostat is what I have. You want your temp to stay between 50-55 degrees.
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Old 04-13-2013, 03:41 PM   #18
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I don't think you read/understood my post.

Also, if think brettanomyces is all about striving for 'dense tropical esters' I don't think you understand at all what this beer is about.
For one, i thought you were the OP my apologies there.

I just dissagree with you getting much flavor from brett at bottling on a beer this dry. You decribe brett breaking down esters which this beer is very void of and even alcohol, meaning the ABV will lower overtime as it develops?

Brett brux trois was the strain i was referring to with those dense tropical esters, barnyard brett funk is there also just not as prevalent.
With THIS strain of brett its the flavor profile i stide for, just refering to another strain the OP can use to get a "brighter/fruitier" brett apperance. I also find this strain alot easier to palate for new/bmc drinkers. Just my .02

This was a great beer. Just completly lacking...for what it was.

P.s I can still get bottles of this if anyones still looking.
Cheers!


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