Going to be using this yeast in a few weeks. I have a ton of hoppy beers going, and am getting tired of them. I have several dark beers for the holidays (Stout, Robust Porter, and fruit and coffee variations of Porters). Want to brew something different, easy drinking and refreshing.
I have a vial of WLP644, Sacc 'Brett Trois' yeast, that I would like to use. Am thinking of doing a simple Farmhouse Ale with it. I have never used it and would like too have any input to help create the beer.
Pilsner/2-Row (whatever I have) - 80%
Table Sugar - 15%
Aromatic - 5%
Mash low (~148 F)
Probably go to about 1.055 (end about 1.005 for ~6.5%+ abv)
Hop to 30 IBUs
Maybe an ounce of Goldings at 5 minutes.
Is this yeast fine with no hops?
What temp should I run the fermentation at?
How does this yeast go with other hops (Amarillo, Mosaic, Simcoe, etc), or does it just get too busy?
Any other advice ..... even ...... this is completely wrong!
I have a vial of WLP644, Sacc 'Brett Trois' yeast, that I would like to use. Am thinking of doing a simple Farmhouse Ale with it. I have never used it and would like too have any input to help create the beer.
Pilsner/2-Row (whatever I have) - 80%
Table Sugar - 15%
Aromatic - 5%
Mash low (~148 F)
Probably go to about 1.055 (end about 1.005 for ~6.5%+ abv)
Hop to 30 IBUs
Maybe an ounce of Goldings at 5 minutes.
Is this yeast fine with no hops?
What temp should I run the fermentation at?
How does this yeast go with other hops (Amarillo, Mosaic, Simcoe, etc), or does it just get too busy?
Any other advice ..... even ...... this is completely wrong!