Gus_13
Cul de Sac Brewer
Well I found a vial of this from last year in my fridge. Wonder if it's still any good? I don't know how I over looked this. I never developed a recipe is probably what happened.
if you believe chad yacobson from the crooked stave, brett's viability is lower at fridge temp then it is at ambient... so i would expect low viability but not zero. making a starter and giving it a week is probably the best way to gauge that. alternately use it as a secondary yeast along with some sacch.Well I found a vial of this from last year in my fridge. Wonder if it's still any good? I don't know how I over looked this. I never developed a recipe is probably what happened.
if you believe chad yacobson from the crooked stave, brett's viability is lower at fridge temp then it is at ambient... so i would expect low viability but not zero. making a starter and giving it a week is probably the best way to gauge that. alternately use it as a secondary yeast along with some sacch.
my DD-as-primary batch is in secondary. i doubt that i'll touch it before it's a year old in November.How's everyone else's coming along?
I quick soured a 1.042 wort 60/40 pale and wheat with lacto brevis and after three days pitched the dirty dozen blend. This kicked up in under 12 hours and fermentation appears done in just 3-4 days. 2 weeks after pitching the dirty dozen brett I plan on adding a tart montmorency concentrate from kingorchards. 16 oz concentrate is roughly ten pounds of cherries, I'm planning on 20 oz into this and letting that sit two weeks. Should be ready to keg then so about a month on this total. Quick and dirty kriek anyone? Hope it comes out well, previous quick sours have been great (especially a recent one with 15 lbs nectarines). Higher gravity then my berliners and with the bugs eating the cherry sugars I'm hoping the dirty dozen adds a nice character to my quick souring method.
Anyone have any thoughts on my method? I'm just hoping I get something different out of this.
be ready for a violent fermentation after you add that concentrate. it's like pure sugar. the yeast will go nutz.2 weeks after pitching the dirty dozen brett I plan on adding a tart montmorency concentrate from kingorchards. 16 oz concentrate is roughly ten pounds of cherries, I'm planning on 20 oz into this and letting that sit two weeks.
be ready for a violent fermentation after you add that concentrate. it's like pure sugar. the yeast will go nutz.
should be interesting to see how this develops over time. ECY claims that DD develops a lot with complexity coming in around the one year mark. i wonder what it tastes like relatively fresh?
I'm thinking complexity over time like that would occur if used as a secondary strain. Used as primary I'm expecting it to be more similar to other 100% brett beers, where complexity will develop over time but not nearly as much. Now I'm really debating how long I should let this go before I keg (where I'll drink half and bottle half). I'm thinking maybe just a month after adding the concentrate, and thinking it'll be at terminal a couple of weeks before that even.
If I go just a month or shorter I do not think I'll have any issues with bottles exploding, the simple sugars of the concentrate should ferment out completely quickly. If I do this I can try some of this fresh and then stash some bottles to see if this develops any further in the bottle.
On the other hand, if I want to let this sit in primary longer (I wasn't planning on racking into secondary but should I worry about this?) I could also add a little oak for complexity.
our knowledge of "what brett does" is centered on brux (and clausinii).With 100% brett, young it's nice and clean, but it does develop some brett complexity with age. A little more than a single strain all-brett beer. If added as a second yeast it adds a lot of character.
I have a pitch I've been reusing in cider, it's definitely a bit wild tasting and kicks out more acidity than I expected. Works really well.
our knowledge of "what brett does" is centered on brux (and clausinii).
DD also contains anomala and naardenensis. this changes the rules of the game...
i also used DD as a bottling yeast for a saison that i bottled 7 months ago. i was expecting the bretts to chew off a few more points than they did, so the beer is a tad under-carbonated. such are the risks of adding brett at bottling. initially it was a lemon bomb, but the citrus is slowly giving way to some funk. a lot of development has happened since i lasted tasted this one about 2 months ago.
My DD pale ale is about 8 months old now. The flavor is a pure fruit bomb. Lots of overripe, musty fruit alongside a little tartness. I wish I had a carbed it a lot higher because the body feels a little flabby. Carbed it at 2 volumes, and if I could do it again, I'd go with 3+. I can't wait to get another beer going with this.
Care to share some recipe details?
Anyone have thoughts/opinions on using this blend for primary in a mead? Maybe @MarshmallowBlue ?
Did someone call?
I say go for it. Keep the ABV below 10, use .25lb/gal of maltodextrin if the blend has regular yeast in it.
MD won't work, brett can ferment it.100% brett blend, but still thinking about adding the malto-d for mouthfeel purposes.
MD won't work, brett can ferment it.
I have it going in a cider, don't see why it wouldn't be awesome in a mead!
Straight juice?
Finally got my hands on some DD last week. Had an August production date, which surprised me (given how it flies off the Love2Brew shelves as soon as it's posted). Opened up the vial - no fizz/pop that one would expect from opening a vigorously shaken bottle of yeast.
4 days post pitch (sitting at 62 degrees) and still no signs of fermentation (meanwhile the other half of the 10 gal batch I brewed - spruce kveik - took off within 2 hours or so).
Anybody experienced a DD lag time this long?
Well 7 days later, it's finally working! View attachment 378282
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