So I want my next beer to be a porter and have been meaning to try out Brett for quite a while. I was reading that many of the historical old porters had significant Brett notes that they picked up from the wooden aging barrels back in the day so I figured why not?
This is the recipe I am thinking of trying:
6.25 gallons
1.044
23 IBUs
4 lbs marris otter
3 lbs brown malt
3 lbs victory
1 lb flaked oats
60 mins 1 oz Galena
5 mins 1 oz Tettnagger
So my question is...I want to use Brett Bruxellensis because its available and I think it'd be fun and I'm obsessed with Bruxelles (stupid reason but whatever). I was thinking about:
1) using S-04 and secondary with Brett OR
2) reserving like 3L for pure Brett, pasteurizing and adding to secondary with the rest fermented with S-04
3) All Brett Bruxellensis fermentation
What should I do????
I like lambics, Guezes, and other funky type beers although I haven't tried so, so many. Not a big fan of Lindemans though. Too sweet with a wierd taste. Anybody can give me an idea of what to expect with some of the different Brett strain from Wyeast in some of these different ways of using them? I'd like an interesting taste, but not a rip your face off wierd taste for my first try with a non sacch brew. I want something original but drinkable. I also have to say although I can be patient it's sometimes difficult....
Thanks for any advice
This is the recipe I am thinking of trying:
6.25 gallons
1.044
23 IBUs
4 lbs marris otter
3 lbs brown malt
3 lbs victory
1 lb flaked oats
60 mins 1 oz Galena
5 mins 1 oz Tettnagger
So my question is...I want to use Brett Bruxellensis because its available and I think it'd be fun and I'm obsessed with Bruxelles (stupid reason but whatever). I was thinking about:
1) using S-04 and secondary with Brett OR
2) reserving like 3L for pure Brett, pasteurizing and adding to secondary with the rest fermented with S-04
3) All Brett Bruxellensis fermentation
What should I do????
I like lambics, Guezes, and other funky type beers although I haven't tried so, so many. Not a big fan of Lindemans though. Too sweet with a wierd taste. Anybody can give me an idea of what to expect with some of the different Brett strain from Wyeast in some of these different ways of using them? I'd like an interesting taste, but not a rip your face off wierd taste for my first try with a non sacch brew. I want something original but drinkable. I also have to say although I can be patient it's sometimes difficult....
Thanks for any advice