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tankdeer
03/27/08 05:00 PM  
Funky Wit
Any suggestions on this? We're planning a wedding and I thought a Wit would be very nice, easy drinking beer to have on tap, then I thought that a Funky wit would be even better. (There are going to be a lot of beer geeks there)

The grist will be fairly simple, maybe 60/40 unmalted wheat/pils, with a dash of oats. Then the usual spcing. My questions are regarding the funk. What strain of brett do you think would go best? What about lacto/pedio? Too much? I've had the Jolly Pumpkin wit and it was very nice with a mild funk character to it.

Thanks

Cisco
03/27/08 06:22 PM  
Re: Funky Wit
Just use brett clausenii for the primary fermenter and you will be very pleased on how well it compliments a wit. Plus the beer will ferment out in less than a week with a proper starter. The clausenii brett strain is my all time favorite for always creating delicious beers.
Jimbo
03/27/08 06:50 PM  
Re: Funky Wit
Cisco, what kind of aging time would this brett c. wit require?
Cisco
03/27/08 07:24 PM  
Re: Funky Wit
Practically none. It will be finished fermenting in under a week. Then keg it and force carbonate it at 30lbs for 4 days then drop the pressure down to 15lbs and let it sit for a day. Be sure that your serving hose is the proper length to offset the higher serving pressure. I usually use 8 to 10 feet of the 3/16" inside diameter hose.
peteC
03/27/08 07:55 PM  
Re: Funky Wit
If you go BrettC, make sure to keep your fermentation temperature high enough. It seems to have a real hard time with winter/spring ambient temps of 60ishdegF. Once I took it up to maybe 70, it got going really well.

peteC

tankdeer
03/27/08 09:18 PM  
Re: Funky Wit
Interesting. I have some claussenii slurry, so that is definitely an option...

The only thing is my 100% brett c fermentations have all been pretty clean, whereas I wanted this to have a little of the funk to it.

BPotts
03/27/08 10:07 PM  
Re: Funky Wit
I did a wit recipe with fantome dregs last spring that got pretty funky and sour, and dry, so it turned out more like a sour saison. I think it's great but people who aren't into sours don't.
Al B
03/27/08 10:07 PM  
Re: Funky Wit
My fav has been the WY lambicus and an isolate from Fantome. However, I will be doing a split wit batch with half fermented with Clausenii, lambicus, and a Russian river brett.

A funkier version would be the bruxellensis.

Seanywonton (Sean White)
03/28/08 09:28 AM  
Re: Funky Wit
How long do you have?

What about just making a wit and throwing in the dregs from some of you favorite funky belgians into the secondary?

tankdeer
03/28/08 02:15 PM  
Re: Funky Wit
We've got 10 months till the wedding. Hopefully that should be enough for something with a mild funk to it. I don't want it super sour (those beers are saved for me), or super funky.

On hand I have all three bretts from White Labs (Claussenii, Bruxellensis, Lambicus), but none of the WY versions. I can order them if that is what's recommended. I also have some Lacto D, but not sure if I want a lactic sourness to it, or just some brett funk.

CDH
03/31/08 01:11 PM  
Re: Funky Wit
I've tried adding Roeselare to a wit, and for that to come out tasty, you do have to wait it out for 6+ months. My final conclusion on that one is that the grainbill was not interesting enough to balance out the bug funk.
tankdeer
03/31/08 01:17 PM  
Re: Funky Wit
Interesting; Roeselare probably wouldn't be my first choice. The more I think of it, the more I think I want to stay away from any lactic bacteria. While I think a little lactic twang would be good, it's just too easy to go overboard, and I think for something like a Wit, it could get overly sour pretty quick. And while I would probably like it, I don't think I want to serve it to my weddings guests.

So, I'm thinking either some brett in secondary, or maybe a 100% brett fermentation. I could do a small sour mash and add a portion of that to get a controlled amount of twang. However my sour mashes in the past have been so variable.

Maybe I should use this as an opportunity to try the highly revered WY lambicus

Seanywonton (Sean White)
03/31/08 04:08 PM  
Re: Funky Wit
I've always wondered about doing a sour mash but using a commercial lacto in the mash. I've never done it because I'm a cheap bastard! But... my reasoning would be that you can stop the sourness whenever you want, but avoid some of the garbagy off-aromas from a long natural sour mash. I haven't noticed off aromas in any of my finished sour mashed beers, but the mash tun can really smell like crap!

Also, What about the Berliner Weisse strain in a Wit base? That might be nice too.

tankdeer
03/31/08 05:20 PM  
Re: Funky Wit
All interesting ideas. I've done two sour mashes, one was fantastic (very berliner), the other was awful. (Taste like cheese). So it just goes to show that there is a lot of variable involved with the bugs naturally on the grain. Oh, and I did it in my kettle to avoid a funky mash tun ;)

I'm building up a starter of lactobacillus now, and I do plan on freezing some so I could try that. Although, you'd need enough to overpower what is already on the grain to get a controlled amount. But certainly an interesting option.

I didn't even think of the WY berliner strain. (although I have some of that too). That might be an interesting idea since people are reporting that it's not overly sour. Hmmm, decisions, decisions. As is I think I need to do a couple split batches and decide which I like best. Problem is, if it's something that takes 6+ months to "funkify", I'm not going to have time to re-brew.

tankdeer
04/02/08 12:43 PM  
Re: Funky Wit
Ok, I think this is what I'm going to do. I'll probably brew up a 10 gallon batch, ferment 1/2 with 100% claussenii (my 3rd brett primary), and 1/2 wtih normal wit yeast and WY lambicus in secondary.

This should give me a chance to try the claussenii 1/2 in relatively short order and see if I like it, and come autumn I'll sample the lambicus one to see if it's something I want to serve. (man, I'm going to need more carboys)

How does this game plan sound? I've been wanting to try the WY lambicus for a while so this is a good excuse. Also, how does this yeast perform at elevated temps? I live in an 80+ yr old house with crap for insulation and come summertime it's going to be getting very warm in there (~80)(I know, I know, results are varied; but ballpark it)

Thanks! :)

 
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