First all Brett - WLP645

[MaddBaggins]

A pellicle is formed from the bugs, in this case Brett, forming a protective layer to keep out air. In my experience, it does not go away, but longest I have let Brett sit is maybe 7 months or something.

You don't need to worry about racking it over. I have drunk samples with bits of pellicle in them. Nothing to worry about.

If I were to rack this beer, I would remove the plug on the end of the racking cane and take the trub over along with everything else. The Brett will be happy having all of that tasty stuff to consume later on.

Thanks Matt. Thats the plan. I may peek inside the lid tonight and get a pic.

 

[MaddBaggins]

7 days in. Still bubbling well, not much on top.





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[badlee]

Beaut

 

[MaddBaggins]

Just racked into a carboy on top of the rhubarb. 1.02 after a week.
The only glass carboy I had available was a 5g. It pretty full. I put a blow off tube on it instead of an airlock.
Just in case
Racked over about 80% of the trub.


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[MaddBaggins]

Just racked into a carboy on top of the rhubarb. 1.02 after a week.
The only glass carboy I had available was a 5g. It pretty full. I put a blow off tube on it instead of an airlock.
Just in case
Racked over about 80% of the trub.


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Rhubarb is swelling up some. It's really full now. I hope I don't have to rack it out. I guess I could use my thief to pull a couple quarts out. Shame to waste it though.

 

[badlee]

Waste it?
Drink it or just keep it in a gallon dj snd add back on bottle day

 

[MaddBaggins]

Waste it?
Drink it or just keep it in a gallon dj snd add back on bottle day

Didn't waste it.

I pulled about 1-1/2 quarts out last night and added that to a gallon and 1/2 of hefeweizen I have in a keg.

 

[badlee]

Like it

 

[MaddBaggins]

Here's a pic of the stuff I blended. 1-1/2 gallon of Hefe with 1-1/2 qt of ginger rhubarb Brett. It's tasty. It has some bourbon like qualities.








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[MattHollingsworth]

Nice.

 

[NZLunchie]

This yeast is a beast. It's taken my Belgian Tripel down to 1.005 to get a 10.13% beer. Pretty sure its finished after a 3.5 week primary. Its in cold crash now before i keg, carb and bottle.

The nose is amazing, pineapple, peach a hint of dried apricot. Crazy yeast!!!

 

[MaddBaggins]

Here's a pic of the stuff I blended. 1-1/2 gallon of Hefe with 1-1/2 qt of ginger rhubarb Brett. It's tasty. It has some bourbon like qualities.








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That blend has turned out to be one of the best beers I've had. I'm not sure I can repeat it. I will try.

It was 1.5gal of my recipe hefeweizen, in keg for a couple weeks. Mixed in 1.5 quarts of the ginger rhubarb brett brew but it was only on the rhubarb for a few hours and it was only 1 week old. Then it sat in the keg for a week or so.
I must be getting close to the end of it, but it is so damn good!

 

[MaddBaggins]

1.012 after 5 weeks. Very clear and a noticeable tart.
I plan to bottle this so I'll check it again in a month. Don't need bombs.

I usually use a small amount of DME when bottling, would that be the way to go with Brett? Or just bottle it straight and let it eat what's left.

 

[MaddBaggins]

1.01 after 9 weeks. Clean and clear with a nice mellow funk.


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[MaddBaggins]

1.008 @ 20 weeks. Kegging it today.
It smells like a really good Chardonnay, has a good tart with the ginger and rhubarb right up front.


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[MaddBaggins]

First glass today. Wow!! Still smells like a tasty Chardonnay. I get grapefruit and mango flavors with a tart/funk backbone. I'm digging it.


View attachment ImageUploadedByHome Brew1417396280.634798.jpg


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