tag:blogger.com,1999:blog-8066877917844499643.post1170475432160614989..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: 100% Brett Trois IPA TastingThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-8066877917844499643.post-43724127041042175372016-05-08T10:10:40.644-04:002016-05-08T10:10:40.644-04:00I'd rather risk a little tartness in a Brett b...I'd rather risk a little tartness in a Brett beer than a funk in a clean beer. Ideally you'd have three sets (as Russian River does) for clean, Brett, and everything!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-45832979018272541222016-05-06T12:51:33.853-04:002016-05-06T12:51:33.853-04:00Sorry for asking on such an old post but if you we...Sorry for asking on such an old post but if you were to bottle a 100% brett ipa like this, would you choose to use your dedicated sour-equipment or go the standard route and just keep sanitation as good as possible?? <br /><br />Seems like using the sour equipment could run the risk of infecting the brett beer with pedio and (to a lesser degree) lacto. <br /><br />Thank you as always!<br />-Ryan Rye guyhttps://www.blogger.com/profile/11183542946819785720noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-64661479269325938012013-10-29T21:01:01.716-04:002013-10-29T21:01:01.716-04:00Timing doesn't really matter for something lik...Timing doesn't really matter for something like this. Getting some lactic acid in there provides the substrate for ethyl lactate production. The lower pH is also positive for the fermentation and flavor. High 60s into the low 70s works well for this Brett strain.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-68879333474122176282013-10-29T13:52:23.433-04:002013-10-29T13:52:23.433-04:00Mike,
Do you think adding the acid malt added la...Mike, <br /><br />Do you think adding the acid malt added late in the mash really contributes much to the yeast character, or can this just be skipped? What fermentation temperature did you settle on for Neverwhere? Sounds like you estimated about 70 for your pilot batch.Nicknoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-19217745429517746072013-09-17T19:59:16.787-04:002013-09-17T19:59:16.787-04:00The second 100% Brett beer we brewed at Modern Tim...The second 100% Brett beer we brewed at Modern Times (Roraima) had lots of Motueka, in addition to Cascade and Triskel. Turned out really nice, very fruity, fun beer. It is not the pineapple bomb that this one (and Neverwhere) were. <br /><br />Why use Galaxy for bittering over something cheaper (unless you live in the Southern Hemisphere)? I don't think the character of the bittering hop is too important in a hoppy beer.<br /> <br />Never used Palo Santo, but it is probably my favorite of the "weird" DFH beers. Certainly might play well with some piney hops if you want to do something equally weird.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-67380360306520488972013-09-17T11:09:15.825-04:002013-09-17T11:09:15.825-04:00Hi mike,
bout to take a stab at this and was wonde...Hi mike,<br />bout to take a stab at this and was wondering your thoughts with brett trois pairing with Motueka as an aroma hop and galaxy as the bittering? Also I was recently inspired by dogfish's Palo Santo Marron to age some beer on santo, picked up a hefty portion of the wood but dont really know what style to use it in. Have you ever worked with santo and/or have any recommendations on a style?Anonymoushttps://www.blogger.com/profile/10445877959323010970noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-30414943382809690812012-08-24T10:48:52.864-04:002012-08-24T10:48:52.864-04:00If you are doing a 100% Brett ferment, I don't...If you are doing a 100% Brett ferment, I don't see a reason to produce a wort high in dextrins/starches. The reason that is done for sour beers is to save some carbohydrates for after the Saccharomyces fermentation is complete. That said, the 100% Brett version will be thinner, and some proteins from wheat/oats aren't a bad idea.<br /><br />Good luck, I need to harvest my cascades soon as well.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-26653827019826554492012-08-24T08:22:45.846-04:002012-08-24T08:22:45.846-04:00I have a WLP644 starter going right now that is gi...I have a WLP644 starter going right now that is giving off great fruitiness with a little tiny bit of funk (or maybe my imagination?). I pitched two vials into an 1100mL starter and placed it on a stir plate on 8/15. The temps have been hovering in the mid to low 70's ~74 average temp. This will be pitched into 5 gallons of a 1.056 SMaSH beer using Maris Otter and home grown Cascade hops (the other 5 gallons pitched with WLP 001). I am trying to work out the details on adding some more complex sugars for the Brett version using flaked wheat and some oats. Thinking about doing a sperate mini-mash and then boil with the wheat and oats and then adding that to the carboy for the Bret to chew on. I love the experimentation from The Mad Fermentationist and I use your experiences to help formulate my "mad" batches. Thanks!Kyle Hallnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-8693756409068368372012-08-23T21:28:27.970-04:002012-08-23T21:28:27.970-04:0065 F was the ambient, so the actual wort temp was ...65 F was the ambient, so the actual wort temp was probably closer to 70 F, which is pretty standard. <br /><br />In the past I've done some hotter 100% Brett ferments (80s F) and it works well for some strains (e.g., lots of peach from White Labs Brett C), but some other strains have gone terribly phenolic (burnt Band-Aids) under the same conditions. Always hard to predict how a strain will react without trying it.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-10097354691693433252012-08-23T21:11:37.853-04:002012-08-23T21:11:37.853-04:00Silly me, just realized you posted the recipe sepa...Silly me, just realized you posted the recipe separately. <br /><br />65 seems lower than what most people go for with an All Brett beer, but I imagine that helped keep the esters more balanced for the hops. Do you think it would have had more funk / spice if you had fermented warmer, around 70ish?Bear Flavoredhttps://www.blogger.com/profile/16217501752031139256noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-78066083959927930942012-08-23T21:02:29.109-04:002012-08-23T21:02:29.109-04:00This sounds really awesome. Rebel Brewer still had...This sounds really awesome. Rebel Brewer still had some Trois for sale the other week, so I was lucky enough to still be able to pick some up.<br /><br />What temp did you ferment this at?Bear Flavoredhttps://www.blogger.com/profile/16217501752031139256noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-89396945630932193792012-08-23T19:44:19.344-04:002012-08-23T19:44:19.344-04:00This comment has been removed by the author.navethechimphttps://www.blogger.com/profile/00263175001011631480noreply@blogger.com