J_Flint
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- Jan 14, 2020
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Title says it all. I brewed a small 1 gallon batch of Flanders Red Ale on December 24 of 2019. It has been aging since. Dregs from a bottle of kriek, a Brett pale ale, and another sour I can't recall were pitched after primary fermentation. I know all three of these cultures were unpasteurized and should have been viable.
Anyway, the beer tastes great. Nice sharp acidity with a bit of acetic/vinegar flavor. Just what I was going for. Unfortunately it lacks that barnyardy, Brett flavor I was so looking forward to. I'm wondering if I should just bottle and let it age longer, leave it in the fermenter longer, or pitch some more Brett?
For anybody recommending new Brett culture what should I use? I'm an experienced brewed, but this is my first sour so it's still a bit uncharted territory for me. Thanks!
EDIT- With it being such a small batch I wonder if dregs from a single bottle of Orval would help?
Also, I know Brett works slowly. How long is typical to wait for moderate to strong Brett flavor?
Anyway, the beer tastes great. Nice sharp acidity with a bit of acetic/vinegar flavor. Just what I was going for. Unfortunately it lacks that barnyardy, Brett flavor I was so looking forward to. I'm wondering if I should just bottle and let it age longer, leave it in the fermenter longer, or pitch some more Brett?
For anybody recommending new Brett culture what should I use? I'm an experienced brewed, but this is my first sour so it's still a bit uncharted territory for me. Thanks!
EDIT- With it being such a small batch I wonder if dregs from a single bottle of Orval would help?
Also, I know Brett works slowly. How long is typical to wait for moderate to strong Brett flavor?