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Sweasty
02/09/07 10:52 AM  
First Brett beer
Heres the recipe I have planned:

7.00 lb Pilsner

0.50 lb Acid Malt

0.50 lb Munich Malt

0.50 lb Vienna Malt

1.00 lb Wheat Malt

0.50 oz Magnum (60 min) Hops 28.2 IBU

Brettanomyces Lambicus

Just a couple of questions. As far as the acid malt, is that enough to provide some base tartness, or should i use more? I also plan to crash the yeast(cold condition around 33F for a few weeks) after the beer reaches the desired flavor profile. After cold conditioning, can I bottle condition with a normal/clean yeast, or will I leave myself open to bottle bombs?

SteveG
02/09/07 11:37 AM  
Re: First Brett beer
I'm no lab guy Sweasty, but I'm pretty sure the Lambicus will still be there after cold conditioning. Even yeast would be. If you get a diacatyl problem with chilled beer you can warm it up, waking up the yeast, which will then gobble up the offending biproduct. I predict your glass grenade arsenal will be at full strength when you bottle!
Al B
02/09/07 11:55 AM  
Re: First Brett beer
Sweasty,

I was able to bottle a 100%lambicus brew with corn sugar after a final reading of 1.008. So far so good ~ 1 month, no bottle bombs. But you can also use regular yeast since corn sugar is fully fermentable. Using DME for priming might be asking for trouble with the Brett though.

Al

Mike T
02/09/07 12:06 PM  
Re: First Brett beer
Coincidently last night I took the first sample of a 100% Brett C beer (60 second shot of O2, pitched on a brett yeast cake, and fermented in the mid 60’s) made with .5 lbs finely crushed Weyermann’s acidulated at the start of recirculation. Judging from that taste (about 10 days in the fermenter) I wish that I had gone higher on the acid malt, there is a subtle tartness, but not as much as I was looking for.

Weyermann’s website suggestes 8% acid malt for a “sourish” Berliner Weiss, so I thought my 5% (in a 1.060 beer) would give more than noticeable tartness.

www.weyermannmalt.com click FAQ

If I were to make this batch again I think I would up it to .75-1 lb acidulated malt. I’m not sure if different brands/batches of acid malt vary widely in sourness, or if my beer will seem more sour once it is conditioned and carbonated so good luck. I also imagine that Brett L will produce more acids than Brett C, but I’m no expert.

Cuda
02/09/07 12:08 PM  
Re: First Brett beer
I'm also going to make a "bret only" beer. I have done some reading and talking to a few people.

Pizza Port brewery made a 100% Brettanomyces beer but they used Brettanomyces Anomolus.

The problem is where can I find Brettanomyces Anomolus??

here is some more reading

www.whitelabs.com/beer/bacteria.html

SebastianP
02/09/07 01:39 PM  
Re: First Brett beer
Brett will produce plenty tartness if given time. Oxygenate like you would for a normal yeast and you will be fine.

A Brett C. beer I brewed 6 months ago is now almost too tart. When I bottled it there was only a touch of tartness, and after about two months it had a nice tart addition to it.

Mike T
02/09/07 01:39 PM  
Re: First Brett beer
In the New Belgium interview that was linked to on here for awhile Peter Bouckaert talked about Anomolus (he co-brewed Mo Betta Bretta), he contends that it is actually a closer relative to Brett Brux while Tomme (Pizza Port head brewer) thinks it is closer to Brett Claus.

For my next brett beer (not too soon) I think I will do a Brett B+C ferment.

SteveG
02/09/07 01:47 PM  
Re: First Brett beer
Cuda, learned just today that you can get Anomolus from WYeast, though its a special order. Don't know how you'd go about special ordering, maybe asking your local HB shop if there is something they can do?
Al B
02/09/07 01:54 PM  
Re: First Brett beer
<<A Brett C. beer I brewed 6 months ago is now almost too tart. When I bottled it there was only a touch of tartness, and after about two months it had a nice tart addition to it.>>

- yeah, I tend to agree that with the clausenii brews I made. Mine started off quite tart and whats left is a sour gueuze-like pine-apple thing. Interesting, but overboard.

Mike T
02/09/07 02:52 PM  
Re: First Brett beer
“<<A Brett C. beer I brewed 6 months ago is now almost too tart. When I bottled it there was only a touch of tartness, and after about two months it had a nice tart addition to it.>>

- yeah, I tend to agree that with the clausenii brews I made. Mine started off quite tart and whats left is a sour gueuze-like pine-apple thing. Interesting, but overboard.”

Very interesting, and good news for me. However, it does raise a question that I can’t answer: If the Brett really does the majority of its acid producing after it finishes the bulk of its fermentation (possibly not until it starts munch on dextrins?), why does oxygen at the start of fermentation enhance this effect?

Could it be that the oxygen produces healthier cells that are able to continue fermenting longer and thus produce more sourness?

Thanks all of you for being an invaluable resource to a guy just starting to play with Brett.

Sweasty
02/09/07 06:43 PM  
Re: First Brett beer
All good replies. So its looks like I can treat this just like any other brew, more or less. So should I cold condition/crash the brew before or after its bottled to sort of keep at a certain flavor profile?
Al B
02/10/07 09:31 PM  
Re: First Brett beer
Mike T - good question. I am developing a scientific nerd experiment in hoping to get some of these answers concerning acids, temps, and aeration etc. etc.

Sweasty - I'm going to chill a few bottles from each batch and compare to the same batches left at basement temp. in a couple of months and see how they differ.

Al Beer

Mike T
02/11/07 11:16 AM  
Re: First Brett beer
Al, keep us in the loop!
Brendan
02/11/07 04:18 PM  
Re: First Brett beer
Brewing sour beers is quite enjoyable. I had one get a bit too sour and with some blending presto! Something that worked for me was a basic pale ale 2-row and some 60L, and a decent amount of cacades. Fermented with Orval and Bier de Mars dregs. It's over a year old now, and has been in a corny for the past 8 months or so, luckily.

I've got 6 gallons of year old plambic that I plan to split in to a straight and a fruited. I like the idea of using yeasts from all the funky beers I can find, tossing them into my bucket for and extended primary. Within a month I plan to transfer and hose out my funky bucket and put some fresh wort in there and see if I have fully infected this bucket or not. and arguably "the strongest" survive to reproduce and ferment.

 
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