philosofool
Well-Known Member
- Joined
- May 8, 2007
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I made my first WLP 644 (Sach. Bruxellensis Trois) beer.
I racked to a keg today and tasted the hydrometer sample. The beer had a lot of mertis that suggest a good-start recipe, but the beer had a lot of fussel alcohols. I'm not talking a little sharp, I'm talking burning sensation at the back of my throat still, fifteen minutes after tasting.
Soooo....
This one may not be drinkable as-is. I'm not totally going to judge yet, since this wouldn't be the first time a muddy hydrometer sample had some characteristics that were absent (or different) in packaged beer.
However, I'm not optimistic. This was really bad stuff.
What are the chances I can save this beer by adding true Brettanomyces? I was considering adding some Brett C. in hopes that the Brett C. would esterify some of that higher alcohol into a complex, good beer.
The beer was very well attenuated (81.5%, 1.071 to 1.013), so I could add some lactose to feed the brett if that would help.
What do you guys think? Is it worth it? (It seems pretty low risk, if the beer really is undrinkable.)
I racked to a keg today and tasted the hydrometer sample. The beer had a lot of mertis that suggest a good-start recipe, but the beer had a lot of fussel alcohols. I'm not talking a little sharp, I'm talking burning sensation at the back of my throat still, fifteen minutes after tasting.
Soooo....
This one may not be drinkable as-is. I'm not totally going to judge yet, since this wouldn't be the first time a muddy hydrometer sample had some characteristics that were absent (or different) in packaged beer.
However, I'm not optimistic. This was really bad stuff.
What are the chances I can save this beer by adding true Brettanomyces? I was considering adding some Brett C. in hopes that the Brett C. would esterify some of that higher alcohol into a complex, good beer.
The beer was very well attenuated (81.5%, 1.071 to 1.013), so I could add some lactose to feed the brett if that would help.
What do you guys think? Is it worth it? (It seems pretty low risk, if the beer really is undrinkable.)