No trademark infringement (Not 5am saint)
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pantsmachine
Re: No trademark infringement (Not 5am saint)
I'd very much like to see the recipe, thanks. The Brett'd beers i have made have went down to zero(or almost) FG which strangely does not transfer across to the mouthfeel lowering. I normally ferment out with the chosen yeast to 1.010 to 1.016 depending on the beer then introduce the Brett C. This time out will be my first go at a Brett only on a 5 gallon portion of the batch. As you say, fascinating! Roll on the cooler months so i can get it started.
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Lugsy
Re: No trademark infringement (Not 5am saint)
They get down to zero?! 
Mine might have a while to go then, it started at 1.017 and was 1.009 last time I checked, maybe it's time for another gravity check soon.
Anyway, here's my DIPA recipe:
Grist:
Pale malt 5000g
Munich malt 1000g
CaraRed 250g
Crystal 170g
Extra dark crystal 100g
CaraAroma 75g
Household sugar 500g
Hops:
Amarillo 10.7%AA 40g 90 minutes
Simcoe 14.2%AA 40g 90 minutes
Amarillo 10.7%AA 40g 30 minutes
Citra 15%AA 50G 20 minutes
Simcoe 14.2%AA 40g 15 minutes
Amarillo 10.7%AA 50g 10 minutes
Citra 15%AA 50G 5 minutes
Simcoe 14.2%AA 50g flameout
Amarillo 10.7%AA 27g dry hop 14 days
Simcoe 14.2%AA 26g dry hop 14 days
Amarillo 10.7%AA 39g dry hop 10 days
Simcoe 14.2%AA 47g dry hop 10 days
Galaxy 13.8%AA 40g dry hop 5 days
NZ Cascade 10.2%AA 21g dry hop 5 days
17 litres into fermenter
OG 1.091
FG 1.017
Alcohol 9.9% ABV
Colour 57 EBC
Bitterness 187 EBU (base utilisation set to 30% in Beer Engine)
Yeast - rehydrated US05 (1 pack)
Mashed at 65C for 2 hours, infusion to mash out at 75C, one batch sparge.
It finished a little high, I'd have liked a bit more of the bitterness to come through and give you a good punch in the face but the sweetness masks it. The flavour and aroma are good though so the late and dry hopping did what I wanted. Next time I'd increase the sugar addition to dry it out, maybe double it. Having said that, it's maturing well and could become an American barley wine in time - this is pretty unlikely though as I'm down to the last dozen bottles now
Mine might have a while to go then, it started at 1.017 and was 1.009 last time I checked, maybe it's time for another gravity check soon.Anyway, here's my DIPA recipe:
Grist:
Pale malt 5000g
Munich malt 1000g
CaraRed 250g
Crystal 170g
Extra dark crystal 100g
CaraAroma 75g
Household sugar 500g
Hops:
Amarillo 10.7%AA 40g 90 minutes
Simcoe 14.2%AA 40g 90 minutes
Amarillo 10.7%AA 40g 30 minutes
Citra 15%AA 50G 20 minutes
Simcoe 14.2%AA 40g 15 minutes
Amarillo 10.7%AA 50g 10 minutes
Citra 15%AA 50G 5 minutes
Simcoe 14.2%AA 50g flameout
Amarillo 10.7%AA 27g dry hop 14 days
Simcoe 14.2%AA 26g dry hop 14 days
Amarillo 10.7%AA 39g dry hop 10 days
Simcoe 14.2%AA 47g dry hop 10 days
Galaxy 13.8%AA 40g dry hop 5 days
NZ Cascade 10.2%AA 21g dry hop 5 days
17 litres into fermenter
OG 1.091
FG 1.017
Alcohol 9.9% ABV
Colour 57 EBC
Bitterness 187 EBU (base utilisation set to 30% in Beer Engine)
Yeast - rehydrated US05 (1 pack)
Mashed at 65C for 2 hours, infusion to mash out at 75C, one batch sparge.
It finished a little high, I'd have liked a bit more of the bitterness to come through and give you a good punch in the face but the sweetness masks it. The flavour and aroma are good though so the late and dry hopping did what I wanted. Next time I'd increase the sugar addition to dry it out, maybe double it. Having said that, it's maturing well and could become an American barley wine in time - this is pretty unlikely though as I'm down to the last dozen bottles now
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pantsmachine
Re: No trademark infringement (Not 5am saint)
That is a fine looking recipe and i can why the 330ml bottles at 9.9%! A beer with an FG of 1.017 is a prime candidate for Bretting, my last IPA finished at 1.016 and i way prefer the brett'd version. In saying that, the magic of live yeast is that they continue to change so i am liking the non brett'd version more as the time passes, not quite as chunky 8 months on as it was. How long is it since you started the Brett C on the gallon batch?
I usually leave mine a month or so and they munch through well. If you are still at a slightly higher gravity then it may be that the bottle version you used didn't have the health to get through it. Would have thought it would but i am still paddling in the shallows of the sea of yeast knowledge.
In saying all of the above i have a brett'd beer that i swear is still fermenting after 18 months. I get a single small air bubble every 60 seconds or so, I do sporadic additions to it so that accounts for most of it but Brett C seems to find sugars to munch long after anything else would have went dormant or dead! Brett'd beers really need to be known to have finished before bottling due to their excellent potential to create bottle bombs and plenty of them!
I usually leave mine a month or so and they munch through well. If you are still at a slightly higher gravity then it may be that the bottle version you used didn't have the health to get through it. Would have thought it would but i am still paddling in the shallows of the sea of yeast knowledge.
In saying all of the above i have a brett'd beer that i swear is still fermenting after 18 months. I get a single small air bubble every 60 seconds or so, I do sporadic additions to it so that accounts for most of it but Brett C seems to find sugars to munch long after anything else would have went dormant or dead! Brett'd beers really need to be known to have finished before bottling due to their excellent potential to create bottle bombs and plenty of them!
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Lugsy
Re: No trademark infringement (Not 5am saint)
I bretted mine about 10 weeks ago and it fermented steadily up until a month ago when it seemed to pretty much stop, there might have been the odd bubble here and there but not many. I checked the gravity (and flavour, of course 
) again last night and it's essentially the same as it was a month ago, around 1.009, so I think it's done but I'm worried about it setting off again and making little glass grenades! I'm happy for it to stay in the demijohn a while longer though as it's a brown glass one so I'm not worried about storing it in there for another couple of months - it's far preferable to picking bits of glass out of the walls!
I'm planning an all-brett ferment soon - I picked up a vial of WLP644 Brett Bruxellensis Trois a while back so I'm playing around with recipe ideas at the moment. I'm thinking a pretty simple grain bill and a light dose of new world hops so I can see what the brett is doing to it. Any tips?
Cheers,
L
) again last night and it's essentially the same as it was a month ago, around 1.009, so I think it's done but I'm worried about it setting off again and making little glass grenades! I'm happy for it to stay in the demijohn a while longer though as it's a brown glass one so I'm not worried about storing it in there for another couple of months - it's far preferable to picking bits of glass out of the walls!I'm planning an all-brett ferment soon - I picked up a vial of WLP644 Brett Bruxellensis Trois a while back so I'm playing around with recipe ideas at the moment. I'm thinking a pretty simple grain bill and a light dose of new world hops so I can see what the brett is doing to it. Any tips?
Cheers,
L
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pantsmachine
Re: No trademark infringement (Not 5am saint)
The best advice i can give is, buy this book!
http://www.amazon.co.uk/Wildbrews-Beyon ... 0937381861
I have lost count of the amount of times i have read it. This book gave me the confidence to introduce raw cherries from Turkey with all their yeasts on the skin into a beer i had made over a few months. Excellent results, i know it s clichéd phrase but 'thinking outside the box' is what this book is all about. Good luck!
I would think that after a month with no activity then your fermentation will be done especially if there is no change seen in the gravity. I guess we are using different strains. I would suggest that you grab a good sample of the Brett out of the dregs when you bottle and clean & culture it up in the best way you can. This will let you see a terminal gravity of hopefully 1.009 and also allow you to keep a stock of it. I'd go for a yeast swap if you fancy it? Could include a bottle of the Brett C only IPA once done. That way you know what to expect if you use it? Shall i put that on the 'to do' list for New Year?
http://www.amazon.co.uk/Wildbrews-Beyon ... 0937381861
I have lost count of the amount of times i have read it. This book gave me the confidence to introduce raw cherries from Turkey with all their yeasts on the skin into a beer i had made over a few months. Excellent results, i know it s clichéd phrase but 'thinking outside the box' is what this book is all about. Good luck!
I would think that after a month with no activity then your fermentation will be done especially if there is no change seen in the gravity. I guess we are using different strains. I would suggest that you grab a good sample of the Brett out of the dregs when you bottle and clean & culture it up in the best way you can. This will let you see a terminal gravity of hopefully 1.009 and also allow you to keep a stock of it. I'd go for a yeast swap if you fancy it? Could include a bottle of the Brett C only IPA once done. That way you know what to expect if you use it? Shall i put that on the 'to do' list for New Year?
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Lugsy
Re: No trademark infringement (Not 5am saint)
Yes, that one's on my Christmas list but maybe I should pick it up a bit sooner than that!
As far as yeast culturing goes I wouldn't know how to isolate it from the US05 that's mixed in with it but I'd be happy to send you a bottle of the DIPA if you fancy culturing it up yourself. When I brew with the WLP644 I'll be happy to do the same and I can do a yeast swap with you too. Many thanks for the offer!
As far as yeast culturing goes I wouldn't know how to isolate it from the US05 that's mixed in with it but I'd be happy to send you a bottle of the DIPA if you fancy culturing it up yourself. When I brew with the WLP644 I'll be happy to do the same and I can do a yeast swap with you too. Many thanks for the offer!