Search results

That is awesome. Glad you got a good result. I'm jealous! :cross: How long did you end up waiting until it all cleared up?

Here is what I do for fast, reasonably consistent results. I do not understand the reasoning behind this method but it works for me: Make sure beer is chilled. Hook up CO2 (20 psi) to the beer out valve so that gas bubbles up through the beer from the dip tube at the bottom Wait for...

It sounds like they just like to wait it out with whatever is living in the barrel (lacto, pedio, bretts), rather than do any specific additions. They seem pretty stoked on the butyric: "Congratulations on the butyric. That is awesome! We love those because we know that they will eventually...

Yeah I've got the same questions. Particularly if certain brett strains/amounts/conditions are better at handling butyric to ethyl butyrate transformation. I'm in a similar situation with an incredibly butyric beer that came out of a sour mash. I pitched 1L/5gal Brett B (wlp650) a few days...

oops. you said WLP644. got it

Just tasted my butyric sour mash experiment. It's been about 7 weeks since pitching the brett. Definitely a big difference, although its still not something I would really enjoy drinking at this point. For me, the aroma is about 50% butyric, with the remainder being a combination of esters...

I'm doing a very similar experiment. I did a sour mash that ended up extremely butyric and ended up pitching some brett, hoping for the best with some conversion of that nasty vomit aroma and flavor to some pleasant esters. Pitched the brett about a month ago and have not tasted the results yet...