EXPERIMENT: Fixing a broken Belgian Pale with Brett Brux

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HM-2

Brewing by the seat of my pants
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I've been out of the country for a few weeks and before I departed I brewed what was supposed to be a batch of Belgian Tripel, but missed my numbers by a mile (for reasons I have yet to determine) and ended up with a reasonably alright Belgian Pale Ale wort (or so I thought). It's had about three-and-a-half weeks in the fermenter and I came to transfer it to keg today only to realise it's gone pretty horribly wrong. I can only assume that the temperatures we've had in the UK have done something to it (it had mostly fermented out before I went but I wanted to leave it to clean up, but did so without temp control) as we had a big chunk of that time period at or over 30°C, but I've ended up with what I'm guess is a whole load of autolysis off-flavour (mmmm, beefy) and 5 gallons of something pretty unpalatable.

I've got some Brett Brux kicking around that I picked up cheap as it was nearing its expiry and I'm going to try secondary fermenting with this. The research I've done suggests that Brux should be fairly adept at cleaning up autolysis off-flavour. I'll secondary ferment in a keg with a spunding valve and leave it in a cool corner of my garage for the next few months and...see what happens? I'm hoping it might turn bone broth beer into something more resembling a nicely aged Orval!
 

mashpaddled

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I assume people in a place that willingly eats marmite would know what autolysis tastes like but it would be surprising to me that you would have that much of an autolysis issue after three weeks at those temperatures. Yeast cells don't start dying from temperature until much higher, but again, you probably know your beefy autolysis flavors better than most.
 
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HM-2

HM-2

Brewing by the seat of my pants
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I cannot satisfactorily explain it any other way. It tastes like a half-decent Belgian Pale mixed 50/50 with Bovril (which for Americans who don't know, is basically Marmite made with beef extract). It's like no off-flavour I've ever had before.
 
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