So I'm finally taking the plunge and doing my first Brett beer.
I have opted for using WLP645 - https://www.whitelabs.com/yeast-bank/wlp645-brettanomyces-claussenii
I will be doing it as a 100% Brett only ferment from start to finish.
The base beer is a mix of MO/Crystal/Flaked Oats will be around 10 SRM and 6% for 20 litres
This will be fermented in my plastic conical topped fermentation vessel, until it's mostly all done, maybe a month.
Now the plan:
Split the batch into two 11 litre glass carboys. (I understand you can't really age in plastic due to oxygen ingress and this would produce acid.)
One containing Mangos and the other undecided yet. (Open to ideas)
Now here's where I'm stuck.
Obviously once it's finished fermenting, it will be racked onto the fruit. But how long should i leave this to condition out and what temp before I should even think about tasting it etc?
Also I'm concerned about oxygen when I do come to bottle this, as all I have is a siphon and a bottle bucket. I don't have any fancy COS equipment as I'm a bottle guy etc.
Just aiming for a nice tropical beer with a tartness, don't want to be tasting vinegar
I have opted for using WLP645 - https://www.whitelabs.com/yeast-bank/wlp645-brettanomyces-claussenii
I will be doing it as a 100% Brett only ferment from start to finish.
The base beer is a mix of MO/Crystal/Flaked Oats will be around 10 SRM and 6% for 20 litres
This will be fermented in my plastic conical topped fermentation vessel, until it's mostly all done, maybe a month.
Now the plan:
Split the batch into two 11 litre glass carboys. (I understand you can't really age in plastic due to oxygen ingress and this would produce acid.)
One containing Mangos and the other undecided yet. (Open to ideas)
Now here's where I'm stuck.
Obviously once it's finished fermenting, it will be racked onto the fruit. But how long should i leave this to condition out and what temp before I should even think about tasting it etc?
Also I'm concerned about oxygen when I do come to bottle this, as all I have is a siphon and a bottle bucket. I don't have any fancy COS equipment as I'm a bottle guy etc.
Just aiming for a nice tropical beer with a tartness, don't want to be tasting vinegar