harrymanback92
Well-Known Member
Hey guys,
Before I go any further I need to preface this thread very quickly: I've never brewed with Brett, at all. Not in secondary, at bottling, or in primary. However, I LOVE Brett Beers. Orval being my favorite(I do understand Orval is brewed first with Sach, then Brett.). So, I figured I'd dive straight into it.
I brewed a 100% Brett beer yesterday, a variation of my house Pale Ale. Here's the recipe:
OG: 1.054
IBU:62.3
(Estimated) FG: 1.005 (with brett. normally I end up around 1.016)
Efficiency: About 65% (haven't brewed in nearly 6 months, made some mistakes this time around)
7.2lb 2-row
3.2lb wheat
2.2lb Munich
.5lb Flaked Oats
.3lb Carapils
Mashed high: 161F for 2 hours
Boil time: 75 minutes
Hop Schedule
1.5oz Casacde 6.3%AA: FWH
1oz Chinook 11.3%AA: 30min
2oz Cascade 6.3%AA: 15
1oz Centennial 11%AA: 10min
1.5oz Cascade 6.3%AA: Aroma steep
1oz Chinook 11.3%AA: Aroma Steep
1oz Cascade 6.3%AA: Dry Hop 7 days
1oz Centennial 11%AA: Dry Hop 7 days
Yeast: Wyeast 5112
I'm fermenting around 68-70F. No ferm control, just ambient air. But I have a basement that stays at a fairly constant temperature in the fall.
Now, I wanted to brew it with Brett. Trois. However, Brett. Brux was available and I figured I'd try it. At the very least, I figured with age the hops will fade and it'll be more of a Brett. Beer.
I attempted to make a starter. Let it sit for 7 days. Hardly saw any activity, and it had no noticeable Brett odors. Went ahead and pitched, because I could run by the LHBS on my way home from work. By morning, to my surprise, I was hooking up a blow off tube. The fermentation kicked off strong.
Couple questions though: It looks like all the yeast is on the bottom of the carboy; Is Brett. Brux a bottom fermentor? I've heard Brett. Brux gets fairly fruity when fermented without Sach. Any idea's how this beer will turn out? When I go to bottle it, do I add priming sugar or just wait till it gets to 1.010 (as Vinnie from RR brewing says) and bottle, letting it finish with the residual sugars? Or let it finish, dry hop, add priming sugar and treat it like normal? I was also going to add gelatin to his batch to clear it up, any thoughts on that? I don't have the ability to lager or cold crash.
Lastly, any adivce when working with Brett?
Before I go any further I need to preface this thread very quickly: I've never brewed with Brett, at all. Not in secondary, at bottling, or in primary. However, I LOVE Brett Beers. Orval being my favorite(I do understand Orval is brewed first with Sach, then Brett.). So, I figured I'd dive straight into it.
I brewed a 100% Brett beer yesterday, a variation of my house Pale Ale. Here's the recipe:
OG: 1.054
IBU:62.3
(Estimated) FG: 1.005 (with brett. normally I end up around 1.016)
Efficiency: About 65% (haven't brewed in nearly 6 months, made some mistakes this time around)
7.2lb 2-row
3.2lb wheat
2.2lb Munich
.5lb Flaked Oats
.3lb Carapils
Mashed high: 161F for 2 hours
Boil time: 75 minutes
Hop Schedule
1.5oz Casacde 6.3%AA: FWH
1oz Chinook 11.3%AA: 30min
2oz Cascade 6.3%AA: 15
1oz Centennial 11%AA: 10min
1.5oz Cascade 6.3%AA: Aroma steep
1oz Chinook 11.3%AA: Aroma Steep
1oz Cascade 6.3%AA: Dry Hop 7 days
1oz Centennial 11%AA: Dry Hop 7 days
Yeast: Wyeast 5112
I'm fermenting around 68-70F. No ferm control, just ambient air. But I have a basement that stays at a fairly constant temperature in the fall.
Now, I wanted to brew it with Brett. Trois. However, Brett. Brux was available and I figured I'd try it. At the very least, I figured with age the hops will fade and it'll be more of a Brett. Beer.
I attempted to make a starter. Let it sit for 7 days. Hardly saw any activity, and it had no noticeable Brett odors. Went ahead and pitched, because I could run by the LHBS on my way home from work. By morning, to my surprise, I was hooking up a blow off tube. The fermentation kicked off strong.
Couple questions though: It looks like all the yeast is on the bottom of the carboy; Is Brett. Brux a bottom fermentor? I've heard Brett. Brux gets fairly fruity when fermented without Sach. Any idea's how this beer will turn out? When I go to bottle it, do I add priming sugar or just wait till it gets to 1.010 (as Vinnie from RR brewing says) and bottle, letting it finish with the residual sugars? Or let it finish, dry hop, add priming sugar and treat it like normal? I was also going to add gelatin to his batch to clear it up, any thoughts on that? I don't have the ability to lager or cold crash.
Lastly, any adivce when working with Brett?