Looking for opinions my first POSSIBLE dumper

[Rob2010SS]

So brewed a NEIPA about 6 weeks ago in which I was feeling brave and experimented with not only a new hop combo, but a new yeast (bacteria). I built a recipe that was 80% golden promise and 20% flaked oats. The hops I used were 5oz Denali, 3.5oz El Dorado, and 3.5 oz Mosaic (sounded good at the time). Followed my typical NEIPA hopping rate of 1oz of each at flame out, 1oz of each whirlpooled/steeped starting at 160*F, and then 2 dry hop additions, each consisting of 1.5oz Denali, .75oz El Dorado, and .75oz Mosaic. I had read some posts about doing a 100% brett fermented NEIPA, I was intrigued and I wanted to give it a shot. I had just bought the Funk Weapon 3 from Bootleg Biology so made a 1L starter and pitched that.

It took a long time to ferment out. Like I said, I brewed 6 weeks ago and it finally hit FG of 1.012 this past week, so I kegged it. Jeff at Bootleg Biology did say to give it about 4-5 weeks to fully attenuate.

Here's my problem.... It's pretty rough. The color is beautiful, straight up orange juice! The aroma isn't bad either, VERY tropical nose, almost too tropical. The taste which is the problem, is.... I don't even know how to describe it...bitter, but not a hop bitter, it's like the bitterness of a lemon or lime peel, like if you were to put the peel in your mouth and chew on it a bit, almost astringent. In hindsight, should have done a hop combo that I have done before to really get a feel for the brett and what it did, but, I didn't so I'm wondering the following....

1. Has anyone had any experience with this hop combo?
2. Has anyone had any experience with the Funk Weapon 3?
3. A commercial brewer had told me prior to this that it should be interesting because brett doesn't always mix well with a lot of hops. Is this just a result of that?

Any and all info is helpful. I've attached my home made recipe sheet to provide all info I can. Also attached a pic of the product to show the wonderful color despite the rough taste.

Note: Attached recipe sheet shows Galaxy hops. LHBS doesn't carry Galaxy so I substituted for Denali

Thanks.

 

[MaxStout]

I've never brewed with Brett, so I can't give any specific ideas. But just a general rule for brews--never dump a beer until you reach a point where nothing more can be done. Wait a few weeks and see if it has mellowed. Don't give up yet.

 

[Rob2010SS]

I've never brewed with Brett, so I can't give any specific ideas. But just a general rule for brews--never dump a beer until you reach a point where nothing more can be done. Wait a few weeks and see if it has mellowed. Don't give up yet.

Yeah, I hear you. I'm not dumping it yet, just don't want to ever recreate this lol.

 

[aprichman]

I hope you have a separate keg and line for sour beers. Brettanomyces is a survivor and is super hard to get out of anything plastic. I'm too scared to bring Brett or Lacto into my pipeline for this reason. Break down that keg and tap and give then a thorough clean after the beer is kicked. Replace any lines that aren't dedicated for sours. If you ferment in plastic I would consider getting a new fermenter. Glass or stainless can be cleaned.

 

[Rob2010SS]

Yeah, I'm well aware of the bacteria for sours and needing separate equipment. I used a glass carboy that's on it's second cleaning after it came out (just to be safe). I have a siphon and tubing dedicated to sours. The keg can be cleaned, which it will be. I do not have separate keg lines though. I'll have to replace it after the keg is kicked. Thanks @aprichman

 

[Rob2010SS]

Any thoughts?

 

[Amadeo38]

Had a 100% brett IPA from Uinta tonight actually and it was bottled and corked and aged for 1 year before they even distributed it. I’ve always thought most of the good brett does takes quite a bit longer than 6 weeks, but have no knowledge of this particular strain-blend. If it were me, I’d bottle it into a bunch of bombers and put them in a closet for three months. That will free up your keg but also will cause you to lose a lot of the work you put into making a fresh IPA.