Bottled my annual attempt (hit and miss) to clone Orval tonight, and I was wondering has anyone tried doing a brett only beer (thinking Mo' Betta Bretta here - not Orval)? How did it go and what kind of brett did you use?
No one?
HBC is out of stock of WLP's Brett Trois so some one tried it! Come on 'fess up!
I guess not Mr H...
I did a Berliner Weiss last week.
Ive got brett for an 1890 export stout that Ive on. Its for secondary though with oak cubes.
Quote from: Rossa on January 17, 2014, 09:38:02 AM
I did a Berliner Weiss last week.
@rossa: Thought BW was lacto and sacch only? Mind I love lacto in beer and I kind of liked Kindl Weiss so I wouldn't mind doing one if HBC get some more lacto in.
@hopbomb: what type?
The yeast I used was a clean German ale plus Brett. White labs blend. Just did a regular mash with wheat and pale malt. Nearly no hops and a 15min boil. Can't wait!
Not sure and Cant check as im on the bus. Its the pineapple aroma one from White labs.
Yeah I picked up some to play around with too
I did an IPA last week using Brett Trois and hopped with a combo of Citra, Nelson and Moteuka. I'd read that Trois shows a very tropical fruit character when used in 100% ferments so, I'm hoping it will play up those hops nicely. The starter I made tasted and smelled amazing, like mango juice or something. I pitched it last Wednesday and it took off with a very vigorous ferment that died down after 3 days. I'd expected it to be a bit more of a slow burner but, it was down to 1.020 on Sunday from 1.068. I plan on crashing as much of the yeast out of it as possible before I transfer it to secondary for the dry hops. Apparently, it tends to mute hop character, so, I'm hoping crashing as much out as possible will give the dry hops a chance. I'll post back with an update on how it's going.
Hopbomb, it will probably a while before you have an idea, but, let us know how that stout turns out. I have something similar on my to-do list, a stout soured using WLP665 Flemish Ale Blend. I would imagine it would taste fantastic. Are you adding the brett after primary with the oak?
Hi markc,
Sounds really good. what size starter did you use?
Hey Mr Happy... I started off with 1 litre of wort at 1.040 for 4 days and stepped it up to 1.5 litres for another 3 days by adding 1/3 of a cup of DME dissolved in half a litre of boiling water. I've no idea of what the actual cell count would be after all that but, there was a substantial amount of yeast at the end of the bottle compared to what was pitched form the vial the week before. I took a reading this evening and it hasn't dropped from 1.020 since Sunday so, I've roused the yeast a bit and put it on a heat pad to try and keep it more around 20/21 c for a few days. I'm hoping it will finish out around 1.006 or so.
Watching with interest. My experience has been that Brett and Hops is a difficult balance. Not done all Brett though.
Very surprised you're looking at full attenuation in such a short period. Keep us posted.
Orval?
Seriously though, thanks for posting guys I can't wait to get me mitts on some trois.
So, it's seems to have stopped at 1:012, 4 days at the same gravity, so, I 'cold crashed' out in the yard for 24 hours, transferred to secondary and have added 28g of Nelson, Citra and Moteueka to dry hop for 5 days at room temp, gonna bottle at the weekend. I smells amazing with the dry hops, I'll reserve final judgement on the taste until it's finished and conditioned a bit in the bottle but I've got high hopes. I'm hoping the more traditional brett character will develop over time, probably at the sake of the hops but that doesn't matter. A bit like Orval in that way I suppose, a fresh bottle of Orval has very little to no brett character for me, but, the few older ones I've had have that slightly sour, leathery smell and flavour that really. Hopefully it'll be carbed up nicely for the Capital meet on the 25th.
Quote from: mr happy on January 17, 2014, 10:22:01 PM
Quote from: Rossa on January 17, 2014, 09:38:02 AM
I did a Berliner Weiss last week.
@rossa: Thought BW was lacto and sacch only? Mind I love lacto in beer and I kind of liked Kindl Weiss so I wouldn't mind doing one if HBC get some more lacto in.
@hopbomb: what type?
You are right, It is actually lacto. Tried it last night. Very weak sourness so far. Could take a few months for it to kick in apparently.
Just cracked open a bottle of that this evening to see how it was carbing. Have to say, I'm really happy with it. Pours light golden straw with a bit of haze. Smells of musty mango/pineapple/citrus. The Nelson really jumps out at you... soft juicy tropical fruit flavour, citrus hops, again, an earthy mustiness which is most likely the beginning of the brett. Light thin body with a crisp clean finish. Cant keep my nose out of the glass :) looking forward to how this will develop.
Mark