marvaden
Well-Known Member
I pitched the Lochristi blend over the weekend. It's already developing a mild funk on the nose. It doesn't seem to clash aroma wise, so I am still hopeful. Fingers crossed
I checked the gravity of 1 gallon of my original beer with wine yeast that I added brett to. It's been fermenting since the 11th of February. The gravity dropped from 1.013 to 1.005. There was a pellicle on top. The flavor, however, was not good. I had to dump the sample. I can't quite describe the flavor but it was just not drinkable. I would say though that since the gravity dropped it's safe to say that brett will not get killed by a killer wine yeast strain. I'm going to let the rest of the 1 gallon go for another few months at least and see if the flavor improves. If I had to suggest something to anyone interested in using wine yeast in a beer, K1116 isn't a great choice of strains.
Hmm. I've never used that strain of brett by itself as a secondary. I know that as a primary it tastes like pineapple that is about to go bad
I used K-1116 once in a series of cider experiments and thought it was just awful.
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