unclebrazzie
Well-Known Member
- Joined
- May 30, 2014
- Messages
- 122
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Hi folks!
I brewed a parti-gyle impy stout about two months ago. The second runnings became something that was conceived as a dry stout.
Malt bill is hard to specify due to it being second runnings, but it's mostly Maris Otter, Choc, black & roast barley with a dash of oats.
This second brew got infected with wild Bretts. I kept it, and just sampled it yesterday: SG 1004 coming from 1050. Super dry, very roasty, with a little bite of brett/lacto sour in the back. Overall, not the failure I dreaded it to be with the unwanted infection. The flavour is a bit thin and icky though: there's not enough body to do something useful with the Bretty background.
Any ideas on how to pull this one through? I could dry hop to build around/mask the bretts a bit, but not sure if that'd go with the roast flavours.
I brewed a parti-gyle impy stout about two months ago. The second runnings became something that was conceived as a dry stout.
Malt bill is hard to specify due to it being second runnings, but it's mostly Maris Otter, Choc, black & roast barley with a dash of oats.
This second brew got infected with wild Bretts. I kept it, and just sampled it yesterday: SG 1004 coming from 1050. Super dry, very roasty, with a little bite of brett/lacto sour in the back. Overall, not the failure I dreaded it to be with the unwanted infection. The flavour is a bit thin and icky though: there's not enough body to do something useful with the Bretty background.
Any ideas on how to pull this one through? I could dry hop to build around/mask the bretts a bit, but not sure if that'd go with the roast flavours.
