tdogg
Well-Known Member
My original thread; https://www.homebrewtalk.com/f36/planning-brett-old-ale-questions-295429/
I am planning to brew my first "sour", an old ale similar to the 11-11-11 Old Ale that many HBTer's did. But first I wanted to pick the brains of people with Brett experience.
Here's my basic plan: brew the old ale recipe, SG around 1.080. I will boil down the first gallon or two of runnings to get lots of kettle carmelization. Then ferment "normally" with an English yeast strain. then secondary in a 5 gallon keg, adding some form of brett to secondary. secondary for 6-10 months and bottle condition.
Any issues with this plan?
I'm not afraid of a fair amount of brett funk, but i dont want so much that it will cover up the caramel and malt notes. If i mash low-ish (148-151) so the sacc can finish lower, will this decrease brett character?
the original 11-11-11 thread used wyeast Olde Ale Blend, which is no longer available. Wyeast says they used Brett L. some people who brewed it said the Brett L contributed a fruity-belgiany-sherry like flavor. what brett strain should i use?
any guidance is helpful. thanks in advance!
I am planning to brew my first "sour", an old ale similar to the 11-11-11 Old Ale that many HBTer's did. But first I wanted to pick the brains of people with Brett experience.
Here's my basic plan: brew the old ale recipe, SG around 1.080. I will boil down the first gallon or two of runnings to get lots of kettle carmelization. Then ferment "normally" with an English yeast strain. then secondary in a 5 gallon keg, adding some form of brett to secondary. secondary for 6-10 months and bottle condition.
Any issues with this plan?
I'm not afraid of a fair amount of brett funk, but i dont want so much that it will cover up the caramel and malt notes. If i mash low-ish (148-151) so the sacc can finish lower, will this decrease brett character?
the original 11-11-11 thread used wyeast Olde Ale Blend, which is no longer available. Wyeast says they used Brett L. some people who brewed it said the Brett L contributed a fruity-belgiany-sherry like flavor. what brett strain should i use?
any guidance is helpful. thanks in advance!