armstrong091
Member
- Joined
- Dec 7, 2012
- Messages
- 12
- Reaction score
- 1
Hello HBT. I've been benefiting from the wealth of knowledge that can be found on this forum for quite some time now and I have finally decided to join the fun. Any way, down to business;
I have a starter of cultured Orval dregs sitting on my counter and I just cannot wait to use it. Note that I have no experience with brett at all (other than enjoying the occasional sour beer and of course the brett bottle conditioned Orval).
While there is a significant amount of knowledge available for 100% brett fermented beers as well as secondary fermentation with brett, I haven't been able to find much on primary fermentation from the mix of saccharomyces and brettanomyces.
Essentially my question boils down to this:
Has anyone pitched a sacch/brett mix into the primary (Orval dregs or other) with good results? If so, what are your thoughts on my sort-of planned recipe below?
So the recipe I have in mind is as follows (for a 3 gallon batch):
2 kg (~4lbs) of pilsner malt
1 kg (~2lbs) of wheat malt
200g (~7 oz) of cyrstal malt
I'm thinking of staying on the hoppy side so their flavors will stand up to lengthy bottle conditioning. Probably a mix of Tettnanger and Saaz.
ferment at ??, maybe 18 C (64 f) ambient.
-----
So that's it.
Any and all input is welcome. Let me know if you think something should be changed or added/removed.
Also, any experience with the sacch/brett mix in primary is very appreciated.
Jon
I have a starter of cultured Orval dregs sitting on my counter and I just cannot wait to use it. Note that I have no experience with brett at all (other than enjoying the occasional sour beer and of course the brett bottle conditioned Orval).
While there is a significant amount of knowledge available for 100% brett fermented beers as well as secondary fermentation with brett, I haven't been able to find much on primary fermentation from the mix of saccharomyces and brettanomyces.
Essentially my question boils down to this:
Has anyone pitched a sacch/brett mix into the primary (Orval dregs or other) with good results? If so, what are your thoughts on my sort-of planned recipe below?
So the recipe I have in mind is as follows (for a 3 gallon batch):
2 kg (~4lbs) of pilsner malt
1 kg (~2lbs) of wheat malt
200g (~7 oz) of cyrstal malt
I'm thinking of staying on the hoppy side so their flavors will stand up to lengthy bottle conditioning. Probably a mix of Tettnanger and Saaz.
ferment at ??, maybe 18 C (64 f) ambient.
-----
So that's it.
Any and all input is welcome. Let me know if you think something should be changed or added/removed.
Also, any experience with the sacch/brett mix in primary is very appreciated.
Jon