Microphobik
Well-Known Member
- Joined
- Apr 15, 2013
- Messages
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Hi all,
I'm brewing an Orval-style beer (Jamil's recipe for Belgian Specialty) and this is my first Brett beer. The pre-brett beer finished dryer than expected at 1.006. I was expecting something more like 1.011.
What effect will the Brett have in a beer with so little starch left to work on? I know Orval is a pretty dry beer, but what's too dry? I can only imagine where I'll land after the brett does whatever it can.
Anyone have any insight? Is it worth adding a little maltodextrin? I just added the brett today.
Thanks in advance.
I'm brewing an Orval-style beer (Jamil's recipe for Belgian Specialty) and this is my first Brett beer. The pre-brett beer finished dryer than expected at 1.006. I was expecting something more like 1.011.
What effect will the Brett have in a beer with so little starch left to work on? I know Orval is a pretty dry beer, but what's too dry? I can only imagine where I'll land after the brett does whatever it can.
Anyone have any insight? Is it worth adding a little maltodextrin? I just added the brett today.
Thanks in advance.
