Wyeast. Fermented at room temp. I fermented with sacc first, at 65, then broght to room temp and added the brett.
The Great Brettanomyces Experiment
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Wyeast. Fermented at room temp. I fermented with sacc first, at 65, then broght to room temp and added the brett.
berebrando
Well-Known Member
This is long overdue.
As planned, I brewed, fermented, kegged, carbonated, and served the blonde ale outlined in post number one at the Southern California Homebrew Festival in Ojai earlier this month - Cinco de Mayo, no less. Prior to the Fest, I tasted the finished carbonated product of these fermentations and recorded aroma and flavor notes.
Some general notes to consider: These were four week old beers - which is my normal ale fermentation time. I am stoked about this blonde recipe - it offered enough mouthfeel and malt background to really complement these yeast strains. Tasting notes dated 4/29/2013:
B. bruxellensis - aroma is distinctly Belgian, also hay and green apple. Flavor includes hay, sawdust, apple, lemon and malt.
B. bruxellensis 'Trois' - aroma of smoke, honeydew and green apple. Flavor features overripe fruit, lemon and a big tropical fruit finish.
B. claussenii - aroma of bright pineapple, tropical fruit salad. Flavor was pineapple. The aroma on this sucker was amazing. It came across as the most bitter of the four at this point.
B. lambicus - aroma includes bread crust and lemon. Flavor straight up citrusy, dark fruit finish - perhaps leaning towards the cherry everyone raves about.
It would be super amazing to do this recipe with the Wyeast Brett strains... I also plan on doing the same recipe with BKYeast's Cantillon isolates.
Sidebar, I have since blended some of the remaining beer. The combinations are (a) B. 'Trois and B. claussenii, (b) B. bruxellensis and B. lambicus, and (c) B. 'Trois' and B. lambicus. I'm currently drinking Blend C and totally stoked about it. After drinking my house Pale Wheat, Blend C is distinctly tart. The flavors remind me of a hoppy pale ale, which is interesting...
I will update this thread with future findings. Thanks for following.
As planned, I brewed, fermented, kegged, carbonated, and served the blonde ale outlined in post number one at the Southern California Homebrew Festival in Ojai earlier this month - Cinco de Mayo, no less. Prior to the Fest, I tasted the finished carbonated product of these fermentations and recorded aroma and flavor notes.
Some general notes to consider: These were four week old beers - which is my normal ale fermentation time. I am stoked about this blonde recipe - it offered enough mouthfeel and malt background to really complement these yeast strains. Tasting notes dated 4/29/2013:
B. bruxellensis - aroma is distinctly Belgian, also hay and green apple. Flavor includes hay, sawdust, apple, lemon and malt.
B. bruxellensis 'Trois' - aroma of smoke, honeydew and green apple. Flavor features overripe fruit, lemon and a big tropical fruit finish.
B. claussenii - aroma of bright pineapple, tropical fruit salad. Flavor was pineapple. The aroma on this sucker was amazing. It came across as the most bitter of the four at this point.
B. lambicus - aroma includes bread crust and lemon. Flavor straight up citrusy, dark fruit finish - perhaps leaning towards the cherry everyone raves about.
It would be super amazing to do this recipe with the Wyeast Brett strains... I also plan on doing the same recipe with BKYeast's Cantillon isolates.
Sidebar, I have since blended some of the remaining beer. The combinations are (a) B. 'Trois and B. claussenii, (b) B. bruxellensis and B. lambicus, and (c) B. 'Trois' and B. lambicus. I'm currently drinking Blend C and totally stoked about it. After drinking my house Pale Wheat, Blend C is distinctly tart. The flavors remind me of a hoppy pale ale, which is interesting...
I will update this thread with future findings. Thanks for following.
berebrando
Well-Known Member
Hey Tagz - No I didn't really age any of these, directly.
I actually blended the blond 50/50 with my saison that is aging in a wine barrel with Brett and bacteria. The wine barrel character in the saison had become a little too strong for my liking, and this blond was a great way to cut it back. I still have some bottles of the blend.
I have actually brewed this recipe with several other Brett combinations in the last several months. I just haven't had time to post the findings...
