bakins
Well-Known Member
I've got a real basic kriek in secondary. I drink a glass or so of it once a month. Probably needs another 6 months.
I have been planning on doing a 100% Brett Saison with Brett B. Did you do anything to acidify the wort to make it more comfortable for the Brett? Also, what do you recommend as far as aeration and fermentation temps? I planned to do it with just one pack but put it on a stirplate for a week or so.Bottled:
100% Brett C Saison
Just pulled a sample from my first wild beer (blueberry lambic) and it's at 1.002. Still needs some time though as it's not nearly as sour as I want and the brett hasn't taken hold yet.
ok im really interested..whats brett? and where can I read about wild brewing?
Peck are you using an oak cask cuz you know the yeast now lives there?
I've brewed one framboise. This was brewed in January before I know much about sour beers and was made at the request of my fiance. Since then I have really started to enjoy sour beers and took my first sample today since adding brett, been about 4.5 months. It tastes AMAZING! Not too sour, which was part of the request. I added some French oak to the carboy today (3 oz of medium toast). I will try again in a few weeks and probably bottle sometime this summer. Then it's going to be time to make some really sour and try some blending.
brett really doesnt produce much in the way of acids, if you want something sour you really need to use pedio and lacto, if you use pedio you really need to include brett though, as pedio produces copious amounts of diacetyle (which brett break down)
Brewing another 10 gallons of lambic tomorrow. That will take me to 45gal of sour in the last month. And I still want to get 2 more batches of 100% brett beer before I am done for a while.
Current list of sours:
1) Berliner Weisse
2) Flanders Red
3) Brett'd Belgian (Brux)
4) Brett'd Old Ale (Claussenii)
Assuming you primaried 3 and 4 with normal Sacc. How long do you leave them on Brett before packaging? I just did a Belgian Tripel with Chimay yeast and added Brett C on day 3 or 4. Planning on racking to secondary once it drops clear, and figured 6 months in secondary. Any advice from someone who has done something similar on when to secondary (if at all) and when to bottle appreciated.
3 & 4 actually both were Sacch + Brett blends from Wyeast, 9097 for the Old Ale and 3789 for the Belgian. They spent 30 days in primary and are now rocking pellicles in secondary where they've been since early May. I don't plan on moving them until at least the end of the year.
10 g Lambic
5 g Sour Red (roeslaere blend)
5 g Sour Red (Starter from Rodenbach Gran Cru)
5 g Belgian Pale (finishing w/ B. Bruxellensis)
3 g Belgian Pale (finishing with La Folie dregs)