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DanF
09/03/09 08:16 PM  
100% Brett brew success
I'm finally getting to enjoy some of my 100% Brett L vanilla/red wine/oak beer and it's just fantastic, perhaps the best beer I've brewed in over 60 batches. I also have loved the Brett L stout (whose cake was used for this one), and my Mango Chipotle Brett C beer.

I guess I'm just completely on this bandwagon of not using Sacc for every beer. What's other folks' success stories with 100% Brett fermentations?

Ryane
09/03/09 10:04 PM  
Re: 100% Brett brew success
Hmm, I was tasting my version of the wine beer, and I was a bit disappointed maybe with a bit more time in the bottle it will get better

tankdeer
09/04/09 11:33 AM  
Re: 100% Brett brew success
Honestly, most of mine have come out somewhat, bland. Although I have had some that were very tasty by others. SteveG's 100% brett c berliner was very nice, and JeffB's 100% brett with Amarillo was delicious.
Al B
09/04/09 12:43 PM  
Re: 100% Brett brew success
I bottled a 100% brett brew which is all over the place -tart, funky, fruity, horsey. I used 12 isolates (all that I have in my stock). I may be unleashing "the dirty dozen" on the NYC homebrewer's guild when I give a brett talk in a couple of weeks........

Seanywonton
09/04/09 10:21 PM  
Re: 100% Brett brew success
AlB,

Sorry I will miss your talk in NYC! I am out here in Portland Oregon though so it's a good consolation prize.

Anyway, I'm not sure how it's tasting, but I left a growler of my all brett session ale with Ray for the evening and also a bottle of the Deliverance Kentucky Sour.

Enjoy and thanks for doing the event!

JeffB
09/05/09 02:36 AM  
Re: 100% Brett brew success
Thanks Tankdeer, I really think that is one of the better beers I have made.

I also made Gose that is now accidently infected with Brett, it is more tart than a traditional Gose, but man it is nice. My fiance thinks its the best beer I have ever made, so what I have found through my recent (8 months) of wild brewing is that my best beers are the wild ones!

By the way, how long will a culture of brett, washed from my all brett beer last in the fridge?

DanF
09/05/09 07:42 AM  
Re: 100% Brett brew success
For those who have done many different strains, what is their favorite? I really like the results I've gotten from Lambicus, but Clausenii was quite nice. Al, have you done anything with the Allagash strain, which Todd claims is proprietary?
Ryane
09/05/09 01:42 PM  
Re: 100% Brett brew success
Dan what kind of profile did the lambicus give you?

in the last beer I used it in, it was very subtle in the taste but had a very strong acetic/cherry nose

Al B
09/06/09 10:37 AM  
Re: 100% Brett brew success
<<have you done anything with the Allagash strain, which Todd claims is proprietary? >>

Not yet, it's like a slice of goat cheese (Signiture Ale). I have tasted the Confluence ale yet. Would be good to blend with other bretts (for me).

<<For those who have done many different strains, what is their favorite?>>

1. Fantome black ghost isolate

2. WY lambicus

3. RR temptation isolate

brewinhard
09/10/09 07:23 PM  
Re: 100% Brett brew success
I am currently drinking a 100% Brett C. beer with a small sourmash. The beer came out just what I was looking for in my first all brett brew: lemony/citrus aroma, slight twang from the sour mash, and a background note of earthy funk that I am having trouble putting my finger on. Crisp with a smooth hop flavor (from FWH) leaving one wanting more. I was amazed how slow the beer fermented (5 wks. at mid 60's with 1qt. starter, 45sec. oxygen, 1.049 gravity)

Brewed the singularite recipe out of Wild Brews with the grown up Clausseni from the first batch and it has fermented much quicker (3 wks).

Up next are a pale Sans Le Chat Brett L. and Brett B. batches to age on oak with sour cherries picked this summer followed by a strong flemish style brown with L and B aged on oak and black currants.

DanF
09/11/09 06:44 AM  
Re: 100% Brett brew success
Al, do you find the Black Ghost to have a different strain of Brett then the rest of the Fantome lineup? I thought they just used a house culture. I found Confluence, Interlude and Gargamel to have a pretty quiet brett character, but pretty bright. (not sure what else is in the Gargamel though)
Al B
09/11/09 07:12 AM  
Re: 100% Brett brew success
<<different strain of Brett then the rest of the Fantome lineup?>>

I don't know......

Only the ghost knows whats going on there.

petec
09/11/09 12:51 PM  
Re: 100% Brett brew success
Brewinhand-

For the brettC, many of us have seen slow fermentation performance at lower temps in the 60s. I had to warm mine up into the 70s to get more typical growth rates and fermentation times.

petec

brewinhard
09/12/09 10:11 PM  
Re: 100% Brett brew success
When you did your warmer ferment temps (70's)with Brett C. were you more pleased with the results in terms of aroma and flavor profiles?
ChadYak
09/14/09 02:07 AM  
Re: 100% Brett brew success
<<For those who have done many different strains, what is their favorite?>>

The Drie Fonteinen strain I cultured from Avery 15 is two Brettanomyces strains for me. I have a glossy phenotype and a matted phenotype. The matted has amazing aromas, but the glossy will ferment a 1.070 beer in under ten days usually. I'll be talking again with the company that has this yeast and trying to see which of mine is more similar to the single strain they offer. Getting a culture from them to compare..

A-Rob
02/03/10 10:42 PM  
Re: 100% Brett brew success
I currently have the Mo'Betta Bretta clone, from the BYO clone issue, going. I followed all the instructions and built up what I would have thought was a substantial starter (~3/4 gallon). My brew day went great, and I even got better extraction than normal (OG 1.064) I only aerated the wort slightly because I've noticed from others' posts that aeration in less important for a 100% Brett beer. Within 12 hours the fermentation was vigorous and it carried on for ~7 days, on day ten I checked the gravity and it was at 1.020, right on track, or so I thought... I let it go an additional 2 weeks and checked it again and it hasn't moved 1.020. Should I just be patient, or do I need to pitch another Brett and/or lacto to finish this beer off?
Rob B
02/04/10 11:55 AM  
Re: 100% Brett brew success
Mine took almost two months to finish, so just let it sit. I know some people have had them finish in a matter of days, but I just think there is no consistency when dealing with brett.
jaymo
02/04/10 02:41 PM  
Re: 100% Brett brew success
A-Rob,

I have brewed that recipe before, using the White Labs Brett C strain. Mine fermented quickly, and finished at 1.016, just a few points lower than yours. In my experience, Brett C has a tendency to finish pretty high sometimes. Give it time, but don't worry terribly much if it finished near there.

To answer the post in general:

Brett C is my favorite strain so far. I get a lot of fruit & acidity from it. The (WLP) Brett L beer I did started out really acidic, but after 3-4 weeks in a secondary carboy it had mellowed out to the point where I opted to add dried cherries, blend in some Pinot Noir, and a tube of WLP Brett B for some secondary funk action to give it some depth.

A-Rob
02/04/10 07:27 PM  
Re: 100% Brett brew success
Thanks for the advice. I took a taster a couple days ago and the flavor is really great, so I'd hate to screw with it too much. It's fruity for sure, and I even get a little pepper/coriander. My fried who was over at the time thought it was a mildly funky Saison and I couldn't agree more. It's good! I'll be patient and see what happens. Cheers!
jaymo
02/05/10 01:14 AM  
Re: 100% Brett brew success
One thing I'll say about my version of that recipe is that it has gotten more funky brett character over time, although not at all overpowering.

The big problem was that it has zero head-retention. The carbonation is there, but within seconds after a pour it is completely headless. That batch was the only beer I've ever done that turned out with that issue. That aside, it's been tasty and I still enjoy it.

sl8w
02/05/10 02:38 PM  
Re: 100% Brett brew success
Did you use oats? I've seen and tried several all brett recipes that include oats, and IMO it just kills the head retention. I haven't had a problem with head retention in any of brett beers w/o oats.
jaymo
02/05/10 11:24 PM  
Re: 100% Brett brew success
Actually, yeah! I used a pound of flaked oats according to my notes. It's not a grain I use often, so that didn't occur to me. Thanks!
A-Rob
02/06/10 09:51 AM  
Re: 100% Brett brew success
<<Did you use oats? I've seen and tried several all brett recipes that include oats, and IMO it just kills the head retention.>>

Yep, I used oats too... I've been thinking that if I like the end results of this batch that I would brew a second batch using flaked barley instead. I took a look at the carboy this morning and I've acquired a nice dusty pellicle covering about half of the surface in just the last couple days. Also, on these beers finishing, I found a ppt presentation online that was given by Vinnie at RR and he said that with all-brett beers a 1.060 OG will hit 1.020 in ten days and then it will take roughly another 8 weeks to hit 1.010.

 
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