Quest for Goat Balls

[m00ps]

***I first posted this in the yeast/fermentation section and someone suggested i try here***

I've done two beers with Brett so far, both were the WLP670 blend so I pitched it with Sacch into the primary. Both turned out good, but just not anywhere near what I was shooting for. Both were saisons and I wanted that funky flavor, but they taste more like sours. It's not just that super crisp tart Brett character but like actually sour. I also added a bunch of dregs from stuff like Orval, Evil Twin's Bretts, and Anchorage's Galaxy White IPA. I thought these only had Brett in them and no other wild bugs that would sour it but I could be wrong...

I'm doing another Brett beer with weekend and I wanted to see if anyone had any tips to steer it over to that funky side.
I've done some research already and heres what I think so far (most of this could be wrong as people had a lot of contradicting opinions):

- Brett Brux is one of the funkier strains
- Pitching Brett in the primary with Sacch will get more funk than doing a secondary
- A ferulic acid rest seems to create the compounds that Brett turns into barnyard flavors
- Mash low(?) since funk comes from Brett metabolizing compounds from Sacch doing its thing, not by eating sugars that Sacch cannot
- Underpitching Brett doesn't seems to affect the funk. I guess stressing it bring fruitier flavors like Belgian strains
- I've also heard Brett makes acid when in the presence of an abundance from Oxygen. My beer first was awesomely funky but got more sour as weeks past. I'm thinking maybe the air exposure from all the sampling did this?

Can anyone chime in or correct any of these tips?

 

[vagabondat02]

It looks like you've got a good idea of what you need to do here. The only thing I would add is to make sure your Sacch strain is an estery Belgian strain, so that you have the proper byproducts for your Brett to munch on. I've had some great results with 530.

 

[TAK]

I don't have Brett experience, I'm only just now aging my first Brett beer at the moment, but have two things to contribute.

Brett does well under pressure, literally. I wouldn't trust myself to add Brett at bottling, so I won't suggest that, but if you have kegs, that's an option. I pitched my Brett after primary and I'm aging it under pressure in a keg.

Secondly, Brett L may be more what you're looking for.

From WLP's website:

"WLP653 BRETTANOMYCES LAMBICUS
High intensity Brett character. Defines the "Brett character": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers..."

As opposed to Brett B, which is "Medium intensity Brett character."

 

[vagabondat02]

The Wyeast Brett L, however, is not very heavy on the barnyard. It throws a lot of tart cherry flavor, like you find in Flanders Reds. I agree though, if you want a pile of hairy goat balls in your beer then WLP635 is the go to strain! Brett does work faster under pressure, but it is imperative to give it enough time to stabilize before you package it. Check the gravity over the course of a month or two and make sure it's done before you bottle. I usually start checking mine after about four months and usually go for six before I bottle. It won't need re-yeasting, but it will take a bit longer to carb. And of course the longer you have in in the bottle, the funkier it will get...

 

[hunter_le five]

I'll just leave this here: http://www.goatballs.com/goatballs.bmp

 

[TAK]

That's good to know about the Brett L. I assumed it was the most funky based on their description.

Good lambic is hard to find here, but I've had a some that are super funky, sourness coming predominantly in those cases from Pedio et al.

What is the WLP635? I'm not seeing it on their site. Is that a limited release strain, or did your numbers get flopped?

 

[kingwood-kid]

I'll just leave this here: http://www.goatballs.com/goatballs.bmp

Well at least he's got a label ready-made. And yes, it's WLP653, not 635.

 

[MaddBaggins]

Two guys having a beer

Joe "hey man, what do goat balls smell like?"

Dave "here, drink this"

 

[TAK]

And yes, it's WLP653, not 635.

I wasn't sure since he said it wasn't heavy on barnyard, but instead throws a lot of tart cherry.

*** EDIT: oh wait, I see he say's Wyeast Brett L. does the aforementioned, as opposed to White Labs. I gotcha. Even better to know. ***

 

[vagabondat02]

Yep, that was some good old fashioned dyslexia. And yes, White labs is barnyard, Wyeast is cherry.

 

[Oginme]

If you want something for a comparison, I can send you a buck rag....

 

[lbond2]

I have done a few Brett IPAs with WLP644. These were 100% Brett fermentation. I used Maris otter, galaxy, and citra hops. Some of the best beer I haver ever had...I make a two stage starter, brew, pitch, and let'R buck. I like to Halt fermentation after 3 weeks or else the beer be is overly dry due to the nature of the beast....a guy could try to mash at say 155+ to over come this by leaving non fermentables behind??

If you want more funk oxygenate, if you want more tropical do not!!! Brett is anaerobic and aerobic organism. I love Brett and will continue my ventures with the beautiful specimen of life.


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