04/27/08 06:21 AM
Brett in a Porter
I've got a Robust Porter sitting in primary, pitched an everyday yeast: 1060 down to 1016.
what would be the best way for me to get some funky brett flavours happening?
i was thinking either add some orval dregs to my bottling bucket, don't sugar prime and bottle in thick champaign bottles, i figure there is still a bit the brett can chew through and give carbonation?
or rack to secondary add some brett culture or orval dregs and leave for a year then bottle using priming sugar.
05/05/08 09:29 PM
Re: Brett in a Porter
thanks for the feedback. it just so happens one of my mates i was speaking to the other day will have some left over brett cake he said i could have. i plan on pitching the cake onto my porter and leaving it for around 4 months this should help to chew up most of the residual sugar then bottle using priming sugar.
i promise i will "check" the bottles often :-)
it's one of the burdens of being a brewer i guess