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Lugsy
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by Lugsy » Mon Aug 06, 2012 8:54 pm
crookedeyeboy wrote:Well Tom I added my Brett on Friday will check the gravity later on this week, my friend Simon has added his 1lt starter to a Saison he's made, he reckongs the gravity has gone from 1006 to 1004 in about a week. He also said it tastes amazing and he wants to bottle it as soon as!!
I'm bottling my saison tomorrow, I'm very tempted to brett a gallon of it in a demijohn with some Orval dregs just to see if it will go any lower
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Tom_D
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by Tom_D » Wed Aug 08, 2012 3:16 pm
I just took a gravity reading at it's currently at 1.016 which is higher than expected. I'll leave it another week before taking another reading and hopefully it will have dropped a bit. Flavour-wise it is fruity and tart as white labs say. As expected there's no noticeable funk but plenty of guava which should jump out once carbonated. I'd like it to be a little drier but it definitely has potential.
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crookedeyeboy
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by crookedeyeboy » Wed Aug 08, 2012 4:25 pm
Tom_D wrote:I just took a gravity reading at it's currently at 1.016 which is higher than expected. I'll leave it another week before taking another reading and hopefully it will have dropped a bit. Flavour-wise it is fruity and tart as white labs say. As expected there's no noticeable funk but plenty of guava which should jump out once carbonated. I'd like it to be a little drier but it definitely has potential.
When people say its 'slow' to ferment, they mean
SLOW Id give it a month before checking the gravity again.
When I cultured 3 samples up it took a good three weeks just to get to a pitching rate.
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Tom_D
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by Tom_D » Thu Aug 09, 2012 11:26 am
crookedeyeboy wrote:Tom_D wrote:I just took a gravity reading at it's currently at 1.016 which is higher than expected. I'll leave it another week before taking another reading and hopefully it will have dropped a bit. Flavour-wise it is fruity and tart as white labs say. As expected there's no noticeable funk but plenty of guava which should jump out once carbonated. I'd like it to be a little drier but it definitely has potential.
When people say its 'slow' to ferment, they mean
SLOW Id give it a month before checking the gravity again.
When I cultured 3 samples up it took a good three weeks just to get to a pitching rate.
I hear what you're saying and that's definitely true of secondary fermentations but my understanding was that when using brett as the primary fermenter (well this particular strain anyway), it should be mostly done in a week. Chad Yakobson has said that the Drie strain will be pretty much done in that time. I guess there are a lot of uncertainties with this kind of brew so I'll leave it for a few weeks before checking again.
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Tom_D
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by Tom_D » Fri Aug 17, 2012 3:51 pm
Just took another gravity reading and it's down to 1.012! Tastes a lot better already, plenty of tropical fruit with a nice tart finish. Will check again in a week to see if there's any more movement.
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WishboneBrewery
- CBA Prizewinner 2010
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- Location: Keighley, West Yorkshire
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by WishboneBrewery » Fri Aug 17, 2012 8:17 pm
Everyone needs a Nice Tart to finish
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Tom_D
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by Tom_D » Sat Aug 18, 2012 1:34 am
pdtnc wrote:Everyone needs a Nice Tart to finish
haha, I'm not going to argue with that
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Swoonara
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by Swoonara » Tue Mar 26, 2013 11:01 am
Bump!
How's did this one turn out Tom?
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Tom_D
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by Tom_D » Tue Mar 26, 2013 12:57 pm
Swoonara wrote:Bump!
How's did this one turn out Tom?
It was interesting thanks... tropical fruit flavours galore but maybe a little thin. I haven't had a bottle for a while but the last time I tried one I didn't pick up on any flavour development - it was pretty stable with no typical brett character. Interestingly it got a poor mark at last year's NHC, the main reason being that the judge couldn't detect any brett!
It's definitely a curiosity and I'd like to brew one again but I would probably blend 2 different strains this time, add in another hop variety and go higher with the oats.
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Swoonara
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by Swoonara » Tue Mar 26, 2013 1:19 pm
Maybe it got infected with Saccharomyces
What was your fermentation temperature?
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Tom_D
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by Tom_D » Tue Mar 26, 2013 1:46 pm
Swoonara wrote:What was your fermentation temperature?
It was 19°c if I remember correctly.
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Tom_D
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by Tom_D » Tue Mar 26, 2013 1:50 pm
Lugsy wrote:I'm bottling my saison tomorrow, I'm very tempted to brett a gallon of it in a demijohn with some Orval dregs just to see if it will go any lower
How did this go Ian? Did you add the Orval drags in the end?
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Swoonara
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by Swoonara » Tue Mar 26, 2013 2:24 pm
hmm.... interesting...
What about aeration? Did you give it much oxygen to ferment with?
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Tom_D
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by Tom_D » Wed Mar 27, 2013 8:35 am
Swoonara wrote:hmm.... interesting...
What about aeration? Did you give it much oxygen to ferment with?
Just the usual, plenty of shaking. It behaves much like sacch when used as a primary strain so I wasn't expecting any of the typical brett character. I was just intrigued by what the result would be and there's definitely scope for experimentation. Adding in another strain would be interesting. Are you planning to brew an all-brett beer? I say go for it!
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Lugsy
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by Lugsy » Wed Mar 27, 2013 8:03 pm
Tom_D wrote:Lugsy wrote:I'm bottling my saison tomorrow, I'm very tempted to brett a gallon of it in a demijohn with some Orval dregs just to see if it will go any lower
How did this go Ian? Did you add the Orval drags in the end?
Hi Tom, yes I have a gallon of it in a demijohn still, I really should bottle it soon but I've been saying that since new year! I took a sample from the DJ at the weekend, it's pretty interesting, I think the brett has thinned it a little but the apricot flavours seem stronger than before. I'll send a bottle your way when I finally get my act together so you can compare it with the original
