Thinking of doing an all brett pale ale. Probably with WLP 644 (brettanomyces bruxellensis trois). Looking for tropical fruits and maybe finish with a touch of citra.
Anybody brewed one?
All Brett Pale Ale
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seymour
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Re: All Brett Pale Ale
I've tasted several. They're always very interesting, usually in a good way, but nothing like a typical pale ale. Brett also takes a very long time to come into it's own, so plan on bulk-aging this one for many months before bottling/kegging. And of course, you'll have to be especially zealous about sanitation afterwards if you plan to reuse any of your tubing, measuring equipment, fermentors, airlocks, etc, on your standard beers. Best of luck!
P.S. I noticed the Tamarind Stout in your signature. What was that like?
P.S. I noticed the Tamarind Stout in your signature. What was that like?
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smdjoachim
Re: All Brett Pale Ale
I have Trois stepping up at the moment for a brew I plan to do in a few weeks,but I did this one last year using C
viewtopic.php?f=24&t=55717
viewtopic.php?f=24&t=55717
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Gold
Re: All Brett Pale Ale
Just what I was looking for great.
Seems best to try and give it a bit of body, bit of wheat and munich malt and mash high.
The 'Wild Brews' book states that using Brett as the primary strain makes it perform more like standard Saccharomyces in terms of FG with around 4-6 weeks for fermentation.seymour wrote: Brett also takes a very long time to come into it's own, so plan on bulk-aging this one for many months before bottling/kegging.
P.S. I noticed the Tamarind Stout in your signature. What was that like?
Pretty good although I would have used slightly less of the tamarind - was trying to reflect both the popularity of Guinness in tropical climes and the 'sour twang' it used to have.
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hopsinjoor
Re: All Brett Pale Ale
I've brewed two beers solely with brett that I got from the bottoms of 3 fonteinen and Cantillon bottles post drinking. I initially did starters by taking small amounts of wort from other brews to step it up. Once I felt I had enough, I brewed a hoppy pale ale with a fairly low OG, then I kept the entire yeast cake and have not long ago brewed a rye ale with it.
I have today rinsed all my yeasts to get rid of the trub/break as per Wolfies guide.
I found that, as expected, the fermentation took about twice as long as other yeasts, in fact the second beer took almost 2 weeks to ferment out to 1.009, at which point I transferred it to a secondary FV for dry hopping and put the yeast cake in the fridge (as said, it's not been rinsed and separated, and bottled). I think all in, it took about 20 days from pitching to bottling, with a dry hop and a cold condition in between.
As this is my first foray into brewing with brettanomyces, I treated it as an experiment and as such, I did everything I would normally do with US-05, but obviously changing the yeast, and let it brew for longer.
I've got them bottled now, and the brett pale, bottled in April, is showing signs of souring nicely, which works well I feel, with pale hoppy beer. The sourness coming from the lactobacillus and/or the pediococcus that will have come from the bottle dregs, your mileage may vary if using a pure strain from a pack.
The only thing I'm a little worried about is that the brett will continue to ferment in the bottles and take the FG much lower than the 1.009, meaning that the could be potential bottle bombs. Time will tell.
I have today rinsed all my yeasts to get rid of the trub/break as per Wolfies guide.
I found that, as expected, the fermentation took about twice as long as other yeasts, in fact the second beer took almost 2 weeks to ferment out to 1.009, at which point I transferred it to a secondary FV for dry hopping and put the yeast cake in the fridge (as said, it's not been rinsed and separated, and bottled). I think all in, it took about 20 days from pitching to bottling, with a dry hop and a cold condition in between.
As this is my first foray into brewing with brettanomyces, I treated it as an experiment and as such, I did everything I would normally do with US-05, but obviously changing the yeast, and let it brew for longer.
I've got them bottled now, and the brett pale, bottled in April, is showing signs of souring nicely, which works well I feel, with pale hoppy beer. The sourness coming from the lactobacillus and/or the pediococcus that will have come from the bottle dregs, your mileage may vary if using a pure strain from a pack.
The only thing I'm a little worried about is that the brett will continue to ferment in the bottles and take the FG much lower than the 1.009, meaning that the could be potential bottle bombs. Time will tell.
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TC2642
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Re: All Brett Pale Ale
Hmmm, sounds interesting I have a 2nd generation bottle of my Soured RIS left, I was going to use it for a porter but I may now plump for a PA or Barley wine of around 8-9%
Fermenting -!
Maturing - Lenin's Revenge RIS
Drinking - !
Next brew - PA
Brew after next brew - IPA
Maturing - Lenin's Revenge RIS
Drinking - !
Next brew - PA
Brew after next brew - IPA
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hopsinjoor
Re: All Brett Pale Ale
I was going to post another response to this with some more details on the first brett pale I made, instead it became a blog post (I hope that's not in bad form to do that?).
I'm going to have to brew this again at some point, but with a dedicated brew, rather than as a second runnings type of brew. All in all, rather enjoyable beer.
I'm going to have to brew this again at some point, but with a dedicated brew, rather than as a second runnings type of brew. All in all, rather enjoyable beer.