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Any significant differences from the first batch to this batch? All the times I've worked with WLP653 and never as the primary yeast, only secondary it has taken months at 70F to reach low gravity.
I know this is off topic, but how does an all brett Lambic taste like compared to a beer that is post fermented with brett lambic.?. Did you add the 2 lbs of accidulated malt to the mash to bring the pH down so that the lambic cells could work better.
I had this great all Brett beer called "Wild Child" at the Alchemist in Waterbury, VT and it was so crazy. It had no fruit in it but tasted like cherries and strawberries. It was very cloudy red and wickedly sour yet with a sweet taste in there somewhere.
Quote from: ukolowiczd on January 04, 2012, 02:51:12 pmI had this great all Brett beer called "Wild Child" at the Alchemist in Waterbury, VT and it was so crazy. It had no fruit in it but tasted like cherries and strawberries. It was very cloudy red and wickedly sour yet with a sweet taste in there somewhere.I'm so bummed out The Alchemist is not going to reopen after getting destroyed in Hurricane Irene.
What temp are you fermenting at? I would think for brett it would be about 70F. You got me curious into trying an all brett fermentation. I want to try that new WLP644 Brettanomyces bruxellensis Trois that is set to come out in the month of May.