So I have a recipe for an Golden Rye ale. Last time I brewed it, I split the batch and fermented 2.5 gallons with M29 French Saison dry yeast. I put this beer in a Party Pig which requires adding bottling sugar to carbonate. This beer turned out fantastic. Great Table Saison with complexity and nice phenols. Loved the beer so much, I brewed a 5 gallon batch which is now kegged and force carbonated. I still have some left in the party pig. When I compare the two The Party Pig version which went through a secondary fermentation has more phenols both in the aroma and flavor.
I know that Brett can produce some phenols during bottle conditioning but I can't find any information with a Sacc strain doing this during bottle conditioning.
Anyone else ever notice this. The next time I brew this beer, I'll plan to do a secondary fermentation in the keg to carbonate the beer.
I know that Brett can produce some phenols during bottle conditioning but I can't find any information with a Sacc strain doing this during bottle conditioning.
Anyone else ever notice this. The next time I brew this beer, I'll plan to do a secondary fermentation in the keg to carbonate the beer.
