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Subject: How to Get Started with Brett? Author: simpledad |
May 15th, 2008 3:11 am |
As I drink a cellared 2006 Goose Island Matilda, I'm giving serious consideration to jumping into the land of Brett.
What's the easiest way to jump into using Brett in home brewing?
I've reviewed the Wyeast site and options available and I'm still a bit confused. I think I'm going for the flavors of B. Brux, but according to Wyeast, it's often used with other stuff. What I'd like is something close to a Matilda where it's kinda funky, but not sour like a Flanders Red.
So, my initial thought was something simple like:
6 lbs DME
.5 Caramunich (Steeped)
.5 Special B (Steeped)
1oz WGV @ 60
1oz Styrian Goldings @ 10
Ferment with 1388 then dose with Wy. Bret Brux. when fermentation slows.
Does anyone else have some good ideas for a 'training wheels' brett beer?
What's the easiest way to jump into using Brett in home brewing?
I've reviewed the Wyeast site and options available and I'm still a bit confused. I think I'm going for the flavors of B. Brux, but according to Wyeast, it's often used with other stuff. What I'd like is something close to a Matilda where it's kinda funky, but not sour like a Flanders Red.
So, my initial thought was something simple like:
6 lbs DME
.5 Caramunich (Steeped)
.5 Special B (Steeped)
1oz WGV @ 60
1oz Styrian Goldings @ 10
Ferment with 1388 then dose with Wy. Bret Brux. when fermentation slows.
Does anyone else have some good ideas for a 'training wheels' brett beer?
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Subject: Re: How to Get Started with Brett? Author: BoonieBrew |
May 15th, 2008 3:32 am |
Well, I'm starting in with a series of Flanders Reds since I've just discovered and fallen in love with the style and the Roselaire blend is currently available.
Something that's also interested me is using only Brett to ferment beers of different styles. Brett C seems to be popular, but apparently any of the strains can ferment out as well as Sacc in a reasonable amount of time, I think 4-6 weeks. Without the presence of other organisms (especially Pediococcus) it won't ferment much past what Sacc would do, although it may continue very slowly fermenting for years. This seems very interesting because the flavors produced will be different from Sacc, but not necessarily the full funkiness from mixed fermentations like a lambic or flander's sour beer.
What you're proposing sounds like tiny baby steps into using Brett, and I'm not really a baby steps kind of guy, so it's unappealing to me. Probably would make a good beer though, basically a dubbel?
I'd dive right in and just use whichever Brett sounded good to me, though I'd do a 10 gallon batch and pick two for the sake of comparison.
Picking up Wild Brews isn't a bad idea either. It's very much geared towards Lambics and Flander's Red/Brown ales but has a lot of information about how the different bacteria work and what they add to the beer.
Something that's also interested me is using only Brett to ferment beers of different styles. Brett C seems to be popular, but apparently any of the strains can ferment out as well as Sacc in a reasonable amount of time, I think 4-6 weeks. Without the presence of other organisms (especially Pediococcus) it won't ferment much past what Sacc would do, although it may continue very slowly fermenting for years. This seems very interesting because the flavors produced will be different from Sacc, but not necessarily the full funkiness from mixed fermentations like a lambic or flander's sour beer.
What you're proposing sounds like tiny baby steps into using Brett, and I'm not really a baby steps kind of guy, so it's unappealing to me. Probably would make a good beer though, basically a dubbel?
I'd dive right in and just use whichever Brett sounded good to me, though I'd do a 10 gallon batch and pick two for the sake of comparison.
Picking up Wild Brews isn't a bad idea either. It's very much geared towards Lambics and Flander's Red/Brown ales but has a lot of information about how the different bacteria work and what they add to the beer.
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Subject: Re: How to Get Started with Brett? Author: simpledad |
May 15th, 2008 4:09 am |
Looking over some orval clone recipes, I'm thinking that I'm a bit high on the fermentables. Probably knock it down to 5lbs of DME and then change the hop schedule to be more along the lines of:
1oz WGV @ 60
1oz St. G. @ 30
.5 St. G. @ 15, and FO
I'm not trying to make an Orval clone, just trying to use it as a jumping off point.
1oz WGV @ 60
1oz St. G. @ 30
.5 St. G. @ 15, and FO
I'm not trying to make an Orval clone, just trying to use it as a jumping off point.
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Subject: Re: How to Get Started with Brett? Author: Robert Jackson |
May 15th, 2008 7:55 pm |
Simpledad
Pay a visit here: http://www.babblebelt.com/
Lots of info on all of the various bug brew techniques including the cutting edge stuff.
Pay a visit here: http://www.babblebelt.com/
Lots of info on all of the various bug brew techniques including the cutting edge stuff.
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Subject: Re: How to Get Started with Brett? Author: simpledad |
May 16th, 2008 4:45 am |
I read babblebelt.com often, but those guys are so hard core that it's intimidating. Those guys sour / funk everything. I'll do a little more poking around over there and see if I can find some good 'beginner' threads. I am jealous of those who have the innoculated Russian river cubes...
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Subject: Re: How to Get Started with Brett? Author: Caped Brewsader |
May 16th, 2008 5:19 am |
simpledad, yeah the babble-belters definitely like the sour side of life. I will be taking my first baby steps into the sour world soon (as soon as I can find the time). I posted a thread called "babies first sour" over at the babble belt asking if what I was going to try would be good. Looks like it should be. Could be a good baby step for you too.