worksnorth
Well-Known Member
Ok I need some opinions from any of you fellas that have Brettanomyces experience.
Recently have really really enjoyed some craft beers I've bought that have been secondaried with Brettanomyces. They were rather hoppy ales and I thought they were fantastic. Very different tasting!
I've got a Black IPA in the secondary on dry hops right now, was thinking about just bottling it with some Brett added to the bottling bucket but have read a few things that concern me. The fact that the Brett will actually ferment the beer quite a bit farther down than it already is (1.014) in a bottle doesn't sound good at all. Soooooo, I'm thinking about racking it off the dry hops into a tertiary ferment and at this time add in the Brettanomyces. Let it ferment out and then bottle.
Any thoughts on this? Taste/method/?
Curious what others may have done in the past with success.. or not. : )
Thanks!
Cheers!
Recently have really really enjoyed some craft beers I've bought that have been secondaried with Brettanomyces. They were rather hoppy ales and I thought they were fantastic. Very different tasting!
I've got a Black IPA in the secondary on dry hops right now, was thinking about just bottling it with some Brett added to the bottling bucket but have read a few things that concern me. The fact that the Brett will actually ferment the beer quite a bit farther down than it already is (1.014) in a bottle doesn't sound good at all. Soooooo, I'm thinking about racking it off the dry hops into a tertiary ferment and at this time add in the Brettanomyces. Let it ferment out and then bottle.
Any thoughts on this? Taste/method/?
Curious what others may have done in the past with success.. or not. : )
Thanks!
Cheers!