Andrew Hodgson
Well-Known Member
I am trying out a technique @RPh_Guy illustrates on a post in this thread: https://www.homebrewtalk.com/forum/threads/bottling-with-brett.667180/
I am just starting this to document the process/results and if anyone else is trying similar things etc. etc.
Simple Gose recipe:
7lb German Pilsner
5lb Red Wheat
Mash for 2 hours at 147F, Ph was 5.1.
Boil, 60 minutes.
@ 15 minutes 7 grams of crushed Coriander.
@ 15 minutes 1.5oz Hawaiian sea salt.
@ 15 minutes 1/2 tsp yeast nutrient.
Yeast:
1 week before brew-day, 2L starter of TYB207 Brett, generation 2.
2 days before brew-day, 1L starter of WLP644 generation 5, last one for this culture.
Brew-day, 1L starter (wort pulled after chill) of Lacto blend, TYB lacto blend + 5 caps of Ultimate Flora and 1/4 tsp chalk.
Decanted and pitched Brett/Sach. Bubbling within 2 hours (that old Sach Trois is still kicking).
Will wait 48 hours then pitch the decanted lacto along with 1/4 to 1/2 packet of glucoamylase, holding some lacto for yeast bank.
Will then let it sit for three weeks and see how it is. This batch will be split, most will just be bottle conditioned with EC1118, a few will get dosed with white wine I have in the basement fermenting. And maybe I will also brett a few at bottling again and see if there is a noticeable difference. First time with this protocol, so we will see how it works for me or what needs adjusting.
I am just starting this to document the process/results and if anyone else is trying similar things etc. etc.
Simple Gose recipe:
7lb German Pilsner
5lb Red Wheat
Mash for 2 hours at 147F, Ph was 5.1.
Boil, 60 minutes.
@ 15 minutes 7 grams of crushed Coriander.
@ 15 minutes 1.5oz Hawaiian sea salt.
@ 15 minutes 1/2 tsp yeast nutrient.
Yeast:
1 week before brew-day, 2L starter of TYB207 Brett, generation 2.
2 days before brew-day, 1L starter of WLP644 generation 5, last one for this culture.
Brew-day, 1L starter (wort pulled after chill) of Lacto blend, TYB lacto blend + 5 caps of Ultimate Flora and 1/4 tsp chalk.
Decanted and pitched Brett/Sach. Bubbling within 2 hours (that old Sach Trois is still kicking).
Will wait 48 hours then pitch the decanted lacto along with 1/4 to 1/2 packet of glucoamylase, holding some lacto for yeast bank.
Will then let it sit for three weeks and see how it is. This batch will be split, most will just be bottle conditioned with EC1118, a few will get dosed with white wine I have in the basement fermenting. And maybe I will also brett a few at bottling again and see if there is a noticeable difference. First time with this protocol, so we will see how it works for me or what needs adjusting.