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Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to
see happen? If we can find a few others who have something similar then lets do it!
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Dave I
01/10/08 12:35 PM
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Big Thanks For THE ALL-BRETT PROJECT
For some reason, I just never got around to reading the transcript for the THE ALL-BRETTANOMYCES PROJECT. Good stuff. I just wanted to thank the participants for contributing to, and especially for sharing your experiences from, the event. Zymurgy and BYO might not care, but this stuff has really got me excited to try something truly interesting and creating something new that I cannot get at the grocery store, or ANY store for that matter. Just wanted to say I appreciate having that as a resource.
Sadly, the one thing it did not do was narrow down which strain of Brett I want to use first. They all sound nice.
-Cheers |
tankdeer
01/10/08 05:37 PM
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Re: Big Thanks For THE ALL-BRETT PROJECT
I'm in the same boat. great writeup, but I've got plans for a 100% Brett beer in the next month or so. And I currently have 3 different strains of Brett in the fridge. Deilemas :) |
Cisco
01/10/08 06:07 PM
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Re: Big Thanks For THE ALL-BRETT PROJECT
You're welcome! A big thanks should go to Steve for compiling and editing all the transcripts and putting into a readable document.
I would recommend that you start using Brett CL as it acts just like regular sacc. and ferments fast and has wonderful esters and a unique flavor profile which as you can see from the transcripts changes depending on too many factors. But it does produce the cleanest profile of the brett family and will get very spicy/slightly funky if you let the beer age for a year. Also you don't have to worry about bottle bombs when it is used as the primary fermenter. |
Dave I
01/10/08 07:49 PM
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Re: Big Thanks For THE ALL-BRETT PROJECT
<<I would recommend that you start using Brett CL as it acts just like regular sacc. and ferments fast and has wonderful esters and a unique flavor profile which as you can see from the transcripts changes depending on too many factors. But it does produce the cleanest profile of the brett family and will get very spicy/slightly funky if you let the beer age for a year.>>
I am thinking of making a 10-gallon batch split between Brett L. and Brett C., a batch made blending Brett L. and Brett B., and I think I might make a Brett Barleywine, perhaps split between two Bretts and then maybe trying to blend some. For the Barleywine, I am thinking something along the lines of SteveG's Old Ale recipe.
If any of you had things you would do differently based on the project results, I would love to hear them (e.g. fermentation temps, oxygenating or not, different strains with different ingredients, blends over single strains, etc.).
-Cheers |
tankdeer
01/11/08 11:37 AM
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Re: Big Thanks For THE ALL-BRETT PROJECT
<<I am thinking of making a 10-gallon batch split between Brett L. and Brett C>>
Dave, I was actually thinking of doing the same thing. Then pulling aside a couple gallons and doing a blend. The grainbill will be light and simple, probably based off RR Sanctification. Then I need to figure out something to brew with the Brett B after that. : ) |
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