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Bill
11/29/07 09:22 PM  
First All Brett Beer
Greetings...

This is my first post here, but you all sound like you welcome everyone, so here goes...

I am not new to brewing, but am new to the all brett beers. I just bottled my first all brett beer and as I usually do I tasted it from the fermenter. There is absolutely no brett character there, but it is very clean and pleasant. I used Wyeast B. Lambicus...2 wks in primary, 5 wks in secondary with 1 oz toasted oak chips. All Grain, OG 1.056, FG 1.008, 4 oz Sucrose to prime 4.8 Gal.

How long should I expect to wait for the brett to develop. Like I said this is my first all brett (Lost count of the others). Any advice would be appreciated.

Thanks,

Bill

BPotts
11/29/07 09:52 PM  
Re: First All Brett Beer
interesting...did you make a starter? What exactly is the pleasant flavor like?
Bill
11/29/07 10:20 PM  
Re: First All Brett Beer
Yes, I did make a starter (1000 ml pitched), and fermentation took off within the first 12 hours, I was sleeping, so no idea of the actual time, but from the amount of activity in the morning I am guessing within 5-7 hrs.

Tee best I can describe the flavor is: A slight hint of vanilla, I am assuming from the oak since I have not heard this yeast described that way. Medium to midium light body, mild caramel/roast (maybe used a bit too mich special B...Can check recipe later, forget how much). If I had to compare it to a commercial Belgian I would have a difficult time for taste, but body and color is like Rochefort 6.

BPotts
11/29/07 10:41 PM  
Re: First All Brett Beer
Yeah the vanilla is most likely from the oak. Sounds interesting.... never brewed an all brett brew myself but I know with high pitching rates the results can turn out quite different than if used in the secondary.... i know there are at least a couple of others here who have done all-brett with Lambicus...
Al B
11/30/07 07:44 AM  
Re: First All Brett Beer
I brewed a 100% WY B. lambicus. Moderate acidity, minimal brett character, pleasant slight cherry stone flavor. I found that acidiy increased slightly during storage.

Baums
11/30/07 10:26 AM  
Re: First All Brett Beer
I made a small batch of b. lambicus beer. Almost no sourness (Moinette Blonde tastes more sour to me than this did). Just the tiniest hint of the delicious cherry/leather character. And also some uglier aspect that I think is commonly known as "mouse taint." This experiment was really just made with some extract and a handful of hops, and I think the extract was quite old, so it's hard to say what caused what.

Anyway the character did not change appreciably over time.

Ryan
11/30/07 11:12 AM  
Re: First All Brett Beer
I am about to bottle my first 100% brett beer. It smells sour but I haven't tasted it yet. Maybe I'll dip into it tonight and get back to you.

Ryan
11/30/07 06:39 PM  
Re: First All Brett Beer
Geez guys

I am soo thrilled. I just took a reading on this beer and while I couldn't see the hydrometer well (there were too many bubbles at the top of the wine theif) it looks like the 1.075 OG is down to about 1.02-1.03 something...not really close to being "there" yet, but its still bubbling so I'll let it go for awhile. It smells great, mild cherry notes, a little acid, something earthy, maybe a little leather or something in there... and while it still tastes too sweet, I think it is really going to come out nicely. I hope that someone here will taste a bottle and give me some pointers...

BPotts
11/30/07 07:12 PM  
Re: First All Brett Beer
Baums how long has the beer been sitting? I made a beer that tasted too mouse or cat pee-ish, but after bottling it really came around and turned into a delicious brew....
Ryan
12/01/07 10:23 AM  
Re: First All Brett Beer
SteveG

In your previous experience with 100% lambicus

how long did you ferment before dropping the Brett out of the beer? I'm at 3 weeks on a 1.0751.079 and it is still pretty sweet.

Baums
12/03/07 11:57 AM  
Re: First All Brett Beer
I let it sit around for a few months, and it didn't improve in that time. Since I hadn't put much effort into it, and since I was moving, I tossed the 5-6 bottles I had.
Dave I
01/09/08 05:03 PM  
Re: First All Brett Beer
<<I brewed a 100% WY B. lambicus. Moderate acidity, minimal brett character, pleasant slight cherry stone flavor. I found that acidiy increased slightly during storage.>>

How difficult was it to do an all Brettanymyces Lambicus beer? Is Brett Lambicus at all difficult to work with? I find myself becoming obsessed with trying different souring agents and B. Lambicus sounds like the most out-there commercially available strain of Brett as far as intensity goes. I am more interested in the horsey, leathery, intensely funky attributes than the cherry pie, but that could be kind of appealing too. Especially with the noted vanilla notes from the use of oak (and I have a few bags of Hungarian oak cubes and the availability of French oak chips at my LHBS and dissembled oak cask staves as well).

-Cheers

Ryan
01/09/08 06:07 PM  
Re: First All Brett Beer
Dave

I just bottle my 100% lambicus. It went really well as near as I can tell at this point. I built up a strong colony with advice from Al and others from here. I pitched after growing up for two weeks and my lag time was practically non-existant (about an hour?). The OG on this beer was ~1.077 and it dropped to 1.009 after about 5 weeks at 60 deg. I'll be opening a tester in another week or so, but the sample I took at bottling was very nice. Much like whats described above. Not acidic yet, but mellow leather and cherry stone in the background.

Dave I
01/09/08 06:13 PM  
Re: First All Brett Beer
<<I'll be opening a tester in another week or so, but the sample I took at bottling was very nice. Much like whats described above. Not acidic yet, but mellow leather and cherry stone in the background.>>

Cool! Thanks for the update. You do not know which thread gave advice for building a colony of Brett Lambicus, do you? I would like to read that if anybody has the URL or any good keywords to do a search with. I think for this summer, I might do either a 100% Lambicus or a Lambicus/Bruxellensis blend (Russian River does this with their Sanctification) and, in addition to finishing Wild Brews, could use all of the help I can get.

-Cheers

Ryan
01/09/08 06:27 PM  
Re: First All Brett Beer
Hi Dave

Well I blame you for getting me too excited. I just popped a bottle. Its fully carbonated which makes me a little nervous that I'm going to have some super carbed beer.

My wife just sniffed it and said, ugh it smells like a horse.

It tastes great though. I hope it improves with age. I've got them all in belgian glass so I should be clear of rockets.

If you don't find the thread on starters Dave, let me know and I'll give you a step by step on what I did.

r

Baums
01/10/08 10:38 AM  
Re: First All Brett Beer
I think it's important to specify WY lambicus vs. WLP lambicus. WLP sez their lambicus is more "out there" than their brux, buy Wyeast says the opposite for their strains. Anyway I think there's no good reason to believe they're the same.

Anyway for me WY lambicus cultures and propagates and ferments just like a saccharomyces, except for taste. I don't find it very horsey or smokey--more of the pie cherry and leather, and possibly the bready mouse-urine pyrridine thing but that aged out eventually in the all-brett expt I did.

Dave I
01/10/08 11:30 AM  
Re: First All Brett Beer
<<I think it's important to specify WY lambicus vs. WLP lambicus. WLP sez their lambicus is more "out there" than their brux, buy Wyeast says the opposite for their strains. Anyway I think there's no good reason to believe they're the same.>>

Good to know. My usual go-to source is Wyeast because it is available at my LHBS, although a nutrition store really close by is starting to carry homebrew stuff and they carry White Labs yeast.

Which begs the question, has anybody tried the Brett Lambicus a/o Brett Bruxellensis from both suppliers? If so, I would love to hear the similarities, differences, preferences, etc., between the two.

I might have to make a couple of batches so I can have a 100% Brett Lambicus and a 100% Brett Brux to try in a few years, maybe do a third batch so I can make a batch brewing the two together.

Anyway, thanks for the advice & experiences!

-Cheers

Ryan
01/10/08 12:09 PM  
Re: First All Brett Beer
Mine was Wyeast.

Dave the cool thing about the 100% Brett ferments is that they're ready to drink in a much shorter time frame. I drank my first bottle about 7 weeks after the mashing in.

Granted I'll let most of it age for awhile, but it doesn't need to sit forever like a beer that primaried on Sach.

 
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