Sour Swap #3: Funkadelic

[Xpertskir]

Trippelhazard makes a mean Brett saison. Just cracked on with my wife and it's basically everything you want in a Brett saison. I'm going to bug him for the recipe.

 

[tripplehazzard]

Trippelhazard makes a mean Brett saison. Just cracked on with my wife and it's basically everything you want in a Brett saison. I'm going to bug him for the recipe.

Awe!! Stop it! thats too kind. I thought it was pretty good. I will have no problem getting that recipe to you.

 

[SandstoneCityBrew]

Awe!! Stop it! thats too kind. I thought it was pretty good. I will have no problem getting that recipe to you.

Mind sharing it with me as well?

 

[two_hearted]

Yep, just go ahead and post it here... We all want in.

 

[TrickyDick]

I'm interested as well. I recently brewed one that I'm waiting to funk up with Brett added in the kegs with a spunding valve. Dry hopped with sauvin. Not funky enough yet. Thinking about adding some extra fermentables.

In other news, killer side-trade box(es) from electrovision! 15 JK bottles including some fruit beers. Thanks a million!
TD



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[tripplehazzard]

Alright. . Ill hook u guys up when I get time

 

[two_hearted]

Well guys, it looks like I may be relocating to Portland, OR before then next Sour Swap begins! Lucky me (or lucky my next recipient).

 

[TrickyDick]

Good luck with the move and presumably new job / position! I hear there are a couple good breweries over in that area.

TD


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[absoluthamm]

Well guys, it looks like I may be relocating to Portland, OR before then next Sour Swap begins! Lucky me (or lucky my next recipient).

Can I go with? Or request you as my sender?

 

[MedicMang]

Cool man. Congrats.

 

[tripplehazzard]

Well guys. Here it is
This recipe is based loosely on a tank 7 clone.

 

[tripplehazzard]

5.25 ag recipe.
11#2row
3#flaked corn
#white wheat malt
#flaked wheat
Mashed at 148 for 90 minutes
Batch sparged.
90 minute boil.
1oz Magnum @60
.5 oz simcoe@30
Dry hop with 1oz Amarillo for 7 days.
Fermented @ 65 for 14 days.
I used french saison yeast ( w yeast 3711) primary.
I used the brett b in secondary. Then bulk aged for 90 days.

 

[Coff]

Im so pissed I missed this round, I cannot miss the next one.

 

[TrickyDick]

5.25 ag recipe.
11#2row
3#flaked corn
#white wheat malt
#flaked wheat
Mashed at 148 for 90 minutes
Batch sparged.
90 minute boil.
1oz Magnum @60
.5 oz simcoe@30
Dry hop with 1oz Amarillo for 7 days.
Fermented @ 65 for 14 days.
I used french saison yeast ( w yeast 3711) primary.
I used the brett b in secondary. Then bulk aged for 90 days.

I've got a saison as I mentioned either here or another thread with B & C added to secondary. Mine are less than 90 days old with minimal funk so far, just tasted last night. Probably about 6-8 week in secondary. Did you dry hop before the Brett was added? Sounds like yes. What temp did you keep it at for the secondary? What was the SG before adding the Brett? I'm tasking because I'm considering adding some maltodextrin to mine, but I'm hoping I just need more patience.

Thanks for the recipe.

TD



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[Xpertskir]

^^ When you use a highly attenuative yeast like saison strains the brett won't generate funk until bottling. There is no sugar for it to consume, all it can do is transform the esters into other interesting compounds(my yakobson reading is out of date or I'd tell you the names). Pitch the brett, make sure you are at FG and then bottle...and wait. If you haven't read any of his dissertation or writings you should. Basically brett can create two very different(both pleasing) effects in beer, one by actually fermenting the beer(either partially or fully) and one by consuming the byproducts of a sacc fermentation. For whatever reason the latter seems to happen better in the bottle.

Either way doing what hazzard did will produce a very good beer with interesting yeast character, I can attest.

 

[tripplehazzard]

^^ When you use a highly attenuative yeast like saison strains the brett won't generate funk until bottling. There is no sugar for it to consume, all it can do is transform the esters into other interesting compounds(my yakobson reading is out of date or I'd tell you the names). Pitch the brett, make sure you are at FG and then bottle...and wait. If you haven't read any of his dissertation or writings you should. Basically brett can create two very different(both pleasing) effects in beer, one by actually fermenting the beer(either partially or fully) and one by consuming the byproducts of a sacc fermentation. For whatever reason the latter seems to happen better in the bottle.

Either way doing what hazzard did will produce a very good beer with interesting yeast character, I can attest.

This is what I discovered as well. If you do an all brett fermentation .you might as well have used 1056. You will get an extremely clean profile. The more you stress it out the more interesting flavors you will get. My secondary temp after brett rose a bit 70 I think it was. I also didn't notice much of a change in the beer till it was in the bottle for a few

 

[TrickyDick]

I agree on the 100% Brett being not very funky.

I heard or read that bottling is dangerous because the Brett will continue to drop the SG over time and to use strong bottles. Odd that there are several commercial examples that have bottled with Brett without issue.

Anyways, not to digress too much, but here is what I did. I forget my grist, but was mostly pils, with 1-1.5# flaked rye and I think a half pound or less another specialty malt plus acid malt to adjust pH only. Did a four or five step mash following schedule in the farmhouse ales book. Fermented with saison blend yeast from giga (which is both the French and Belgian strains combined). Fermented in my outdoor kitchen which got into low 90s (was cool temps that week), but mostly high 70s to mid 80s. After ten days, I placed it inside at room temps for two weeks adding Sauvin dry hops for last 5 days in primary. Cold crashed for a day or two, them racked into kegs, affixed with spunding valves. These have been at room temp now for 6-8 weeks est (need to keep better notes after primary fermentation!). Getting only a suggestion of a hint of Brett in one of the two kegs. I think my SG at kegging from memory was either 1.005 or 1.006. I think I will wait another month, taste and check gravity, and if stable, add some priming sugar and let it condition for 10 days with spunding valve off and keg sealed, to see where that takes it.

TD


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[TrickyDick]

(my yakobson reading is out of date or I'd tell you the names). Pitch the brett, make sure you are at FG and then bottle...and wait. If you haven't read any of his dissertation or writings you should.

You have a link?

TD


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[tripplehazzard]

You do want to leave the brett alone for a bit in secondary. It will form a pellicle over the beer while its working. It will eat up the longer chain compounds leftover. It is important not to disturb this layer while it does its thing.. ie no gravity readings. At bottling the brett will change more when you add those sugars.there is a seminar that chad yakobson did from crooked stave too. Look it up on YouTube. He gives a lot of great info. Its hard to swallow without a chemistry background but you will only gain from it

 

[TrickyDick]

Thanks. I'll google or search you tube.

I mentioned its in a keg. So I could probably draw samples by pouring without disturbing the pellicle. Unfortunately, I have been guilty of moving the kegs a bit. I think I'll let them slumber in an out of the way corner for a couple of months.

Thanks



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[MedicMang]

Got my package. Safe and sound in the house without any visible problems. I love/hate the fact that I am on vacation. Saturday couldn't come quick/slow enough. Thanks man. It will be a lovely welcome home present since our cats are going to be mad at us for the day.

 

[abeasst]

Glad to know it made it okay.

 

[Indytruks138]

100% Brett may not be very funky, but boy oh boy can it be super tasty!!!

 

[TrickyDick]

Been thinking about dosing some commercial bottles with some brett and re-corking. Anyone ever try this? Candidates include: Crooked Line Baltic Porter, Chimay (any), Any Imperial Porter or Stout (Hunapu on Brett?).

TD

 

[wobrien]

Been thinking about dosing some commercial bottles with some brett and re-corking. (Hunapu on Brett?).
TD

That would take some stones to do...

 

[MedicMang]

Saaaweeeeeet! Came home from Vaca to find a box of fun in the living room. Thanks a bunch beast! Can't wait to try everything. Can't go wrong with the gose too. Prost!

 

[absoluthamm]

Nice!

 

[TrickyDick]

Whoever sent my box, with the wicked weed stuff.
Just booked a trip this fall for a getaway with SWMBO to Asheville NC area. Seems that the Wicked Weed brewery is there? Might be nice to pick up some of their sours? Any helpful hints on where to go to find sours or trip advice in general would be greatly appreciated if you happen to be local to the Asheville area.

Thanks!

just cracked Oblivion, so far so good!

TD

 

[bigmike99]

That was me....I have no idea about going there other then I've heard the brewery itself is a great place to go. I believe some of their stuff is on the shelves locally (there) as well.

Not many local sours so I had to send from other areas. WW has some good stuff and not unreasonable to trade for.

 

[TrickyDick]

I spent some time researching finally. Seems that the Asheville area is a really cool place to visit for beer geeks. Sierra Nevada building a brewery nearby, and Oskar Blues is also nearby (though I've never actually had any of their beers). Several micro/nano breweries to visit. Wicked weed is a must.

TD


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