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1st all Brett beer

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1vertical:
This is my first brew with a BKyeast organism. It is the C3 isolate from Cantillon Iris beer.

OG is 1.052  Wert consist of  8# of gambrinus pils 1# of Victory and about a quart of cooked
steel cut oats and their cloudy liquid....I added about 4 dessert spoons of lactose for the brett to chew.
Hops were about 3/4 oz of Belma and 1/4 oz of Hallertau  SRM is about 7-8 color.....its in the bucket
and we shall see  how long the lag.  Anxious to see what happens, the starter liquid was at the vomit note stage....not bad but present and there was a little filmy looking pellicle? on the surface.
 
about 1/2 inch of spawn laying in the bottom of a half gallon mason jar some was white color
some had migrated to a tannish color I poured off most of the starter liquid which had cleared
fairly well and just used the yeast cake on the bottom.....fingers crossed.
 
Launch temp was in the 70's Brett likes it warm....?

1vertical:
Looks like it is slowly beginning to ferment as I have positive pressure
showing on the s-tube bubbler from the wert side.

majorvices:
Cool! Been brewing since 95 and love Brett and still haven't made a flipping all Brett beer. I was wondering about the temp too cause I'm gonna do one soon, too. I'll probably just keep it in the low 70s.

Is it common to add lacto? Never heard of that but it makes sense. I just don't like milk stouts and that sweetness makes me gag.

1vertical:

--- Quote from: majorvices on July 21, 2013, 12:08:51 PM ---Cool! Been brewing since 95 and love Brett and still haven't made a flipping all Brett beer. I was wondering about the temp too cause I'm gonna do one soon, too. I'll probably just keep it in the low 70s.

Is it common to add lacto? Never heard of that but it makes sense. I just don't like milk stouts and that sweetness makes me gag.

--- End quote ---

Well Keith, this is a frankenbier for sure.  I had no recipe.  What is common is the "turbid mash" that
they utilize for Lambics.  I read and studied cantillon Iris and they do this beer differently. It is my
understanding that b/c of the super attenuation of the brett, the body on the end result can
be thin, hence the steel cut oats  plus the lactos addition tho I read that brett can metabolise that as well. Perhaps it was only certain strains of brett but what the heck. This is going to be months out ain't no hurry up and enjoy beer. The small addition would not be very noticeable even if it did not get eaten.   I think your lower 70's are prolly a safe bet, but after some 90 degree saisons I have
had that were great, Dmitri said, brett likes it warm. The journey continues>>>>

majorvices:
Right on. Best all Brett beer I ever had was from mikkeler. Second best from Tank Deer, who used to post on here. Still does from time to time I guess.

I'll be following your adventure here. Keep us posted.

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