quirkzoo1
Well-Known Member
I have a "lambic" style beer that I brewed a little over a year ago. It has soured up really nicely and has a good complexity with some nice cherry esters from the yeast/bacteria. However it is too sour to drink a whole glass straight so I am looking to brew up a funkier beer to blend it with. Anybody have any tips/tricks for making a highly funky beer?
So far this is what I have heard:
couple of questions I have:
So far this is what I have heard:
- Plenty of wheat (not sure why this is but everyone seems to use this)
- Ferulic Acid rest (I believe this creates the precursors to some of the "horse blanket" type flavors)
couple of questions I have:
- Big Starter? I believe Chad from CS talked about how a really big starter (lager-esque pitching rate) is good for a 100% brett beer.
- Start with a clean yeast? I believe that a 100% brett ferment like the above will produce a relatively clean beer I think that funkiness mostly comes from Brett metabolizing compounds that are "byproducts" of the primary fermentation
- Particular brett strain that you have used that leans towards the funky (earty, mushroom, horse blanket) versus the estery (cherry, dark fruit...)? I was thinking that I was probably just going to use dregs because it is about the same price as a vial of yeast and it comes with a free beer but I would be open to purchasing yeast as well. As I type this I am thinking maybe Orval would be a good source?
- Any other experiences to share?
- I am thinking about hopping it a bit more than a typical lambic style beer (say around 30-40 ibus) one to inhibit any possible bacterial growth and also to give the brett a some hop compounds to munch on.
- I have also read a little bit about the initial growth of enteric bacteria in truly wild beers and it is thought that perhaps these create some of the precursors that are later eaten by brett to create some signature flavors. Anyone know about this and/or possibly how to recreate this (beyond the obvious spontaneous fermentation?