Wild beer roll call

[bakins]

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.

 

[Tonedef131]

Bottled:
100% Brett C Saison

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.

 

[ChrisKennedy]

I am brewing a funky saison today.

I am just fermenting with normal saison yeast with some Bam Noire dregs, along with any other nice sour beer that I don't want to throw into any of my other sours.

I also purchased another 15gal plastic barrel and am going to get another 10gal of lambic going and see how it works in plastic. Some on the BBB seem to have pretty good experience with it.

 

[nealf]

I am planning on brewing a funky saison as well... seems like those are going around. Bringing my overall sour list to:

All 3 gallons:

Straight Lambic
Mango Lambic
Flanders Red (Roselare)
Saison (Brett Lambic blend)

 

[ryane]

Ive done

Berliner Weise x 2
Flanders Red x 6
Malty Brown 100% Brett L
Old Ale with Brett B
Brett B Pale Ale
100% Brett C Ale
What the Funk? - A Brett and Wine Beer
Sour Pineapple Cider
lambic x 3
Soured Witbier

Upcoming

Funky Medjool (unknown) - will have medjool (arabic for unknown) dates and dregs of a ton of wild beers, who knows what Ill get

Buckwheat Braggot with Brett C or L

Some type of lambic (blackberries, prickly pear tunas, etc)

 

[Chester]

So far I have only done one. It was in '96 and I didn't really know what I was doing. It was a framboise pitched with a smack pack culture blend from wyeast probably. There was not much info available to me so I pretty much ran it like a regular beer and drank it way too soon so it was not very sour.

As of last weekend I am setup for 10+ gallon batches and I have 2 ex merlot barrels on the way from my parents winery. I asked my parents how much they sold retired barrels for and they said they usually just give them away to people who want planters call your local winerys!

 

[78kombi]

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?

 

[smellysell]

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.

 

[ryane]

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.

add some dregs from commercial lambics, they really make the beer much better than the packs from WY or WL alone, and will make the beer a lot more sour as well

from first hand experience Drie fontenein and cantillon work extremely well for this, Ive also heard of others using cuvee rene with good results

 

[sundowner]

I've brewed a Gose or two. I've brewed one (1) Berliner Weisse, but hey, it advanced to the final round of the NHC this year.

Working on my first Flanders Red Ale...been in the fermenter a week.

Actually I love wild brews

 

[ryane]

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?

brett is a "wild" yeast, and a spoilage microorganism in the wine industry, if youve ever had orval or a lambic, youve experienced brett

you can read about wild brewing, on the burgundian babble belt, Wild Brews by Jeff Sparrow, google raj apte, mad fermentationist, or ryanbrews

 

[ottobrew]

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.

 

[ryane]

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)

 

[ottobrew]

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)

I should have been more specific, I added Wyeast 3278, Lambic Blend, not just brett. The flavors that this have produced are excellent. Thanks for the feedback though, I appreciate it.

 

[Plan9]

I've brewed a Berliner Weisse.
I'm currently souring a Biere de Mars and a Straight Lambic.

The Biere de Mars is basicaly a lightened Flanders Red recipe. Trapist High Gravity yeast in primary, and the dregs from a Ommegang - Biere De Mars in the secondary.

I will probably sour a Saison, and a Heffeweizen this summer.
I'm a big fan of Jolly Pumpkin's Wiezen Bam.

 

[ChrisKennedy]

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.

 

[ryane]

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.

why all the sours lately? research for work?

 

[ChrisKennedy]

Nah, I am just trying to get some experiments done with it while I am still in the hyped mood. I figure I will do this lambic and the two 100% brett beers and call it quits for 6 months or so, if only to stagger how often the beers are coming ready.

I would definitely eventually like to own or brew for a brewery that does many sour/funky beers, and this experience will surely prove invaluable, but I am not going to be doing any funky beers at my current pub.

 

[chase]

I'm making a flanders red in two weeks. I've got the ingredients, I'm just waiting until I have the free time.

 

[s3n8]

I have a roeselare - flanders brown in secondary forming a nice pellicle on top.

Planning a Brett-C Tripel as my next brew. Considering adding some spice, like ginger, or GoP to complement the funk and spice from the yeast.

Not too many brett recipes in the db, get busy posting the ones that turned out!

 

[ChrisKennedy]

Brewed another 10gal of Lambic for a Temptation barrel, brewing another 10gal of Berliner Weiss because the style is freaking awesome, and I have to brew 10gal of Flanders Reddish Brown soon for another Temptation barrel. Damn I love sour brewing.

 

[dingleberg]

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)

 

[flyangler18]

Current list of sours:

1) Berliner Weisse
2) Flanders Red
3) Brett'd Belgian (Brux)
4) Brett'd Old Ale (Claussenii)

 

[claphamsa]

I have a Berliner in keg, I have one in primary and I have a Flanders red in primary and I have a 65gallon barrel in planning

 

[Ryan_PA]

I have a berliner in the keg, a flanders brown, the Wild Brews flanders red and the Jamil flanders red all fermenting, and a third stake in the above barrel lambic.

 

[s3n8]

First time dealing with Brett, so I have a couple questions...

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.

Current list of sours:

1) Berliner Weisse
2) Flanders Red
3) Brett'd Belgian (Brux)
4) Brett'd Old Ale (Claussenii)

 

[flyangler18]

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.

 

[Tonedef131]

I did ten gallons of Saison 2-3 weeks ago and 5 gallons of it got Brett B and only Brett B. I pulled a sample over the weekend and despite looking very active at 70F it had only dropped from 1.056 to 1.030 in two weeks. I stuck it out in the garage where it should stay between 75-80 but it hasn't seemed to get as active as I would like. I am just hoping this finishes out, I don't really care how long it takes. I also hope it cleans up because at the time of sample it tasted pretty terrible. I love me some funk, but this was an unbelievable level of funk...almost fecal.

 

[s3n8]

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.

Thanks man, appreciate the advice! I guess I will plan on drinking this one next summer! Gonna need another secondary.

 

[ryane]

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)

Im not sure how your red with grand cru turned out, but if it was sour/funky it wasnt from the rodenbach, as that beer is flash pasteurized

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