tag:blogger.com,1999:blog-8066877917844499643.post6183427469452570629..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Session Brett Belgian PaleThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-8066877917844499643.post-88819316157182465212015-01-22T21:30:57.960-05:002015-01-22T21:30:57.960-05:00Never try to predict the stock market or Brettanom...Never try to predict the stock market or Brettanomyces!<br /><br />Six months is likely plenty of time, but take a gravity reading at five months, and see if it is stable a month later.<br /><br />Brett will continue to change the beer for years even after it is bottled. Maybe even especially after it is bottled. Not sure what it is about being under pressure, but Brett responds well.<br /><br />Hope the batch turns out well!<br />The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-17876943862117508612015-01-22T20:33:46.088-05:002015-01-22T20:33:46.088-05:00Hi. I've also just recently brewed this beer a...Hi. I've also just recently brewed this beer after having got a hold of your book. You've inspired me to brew some sours and also take much better brewing/tasting notes. I allowed the beer to ferment using the new wyeast belgian schelde ale for four days before pitching half a pack of wyeast brett B. I'm planning on leaving it for six months before packaging. How long should I expect it to take to completely ferment? Foolishly I didn't take a gravity reading before pitching the brett. Also curious, once the gravity is stable will brett character continue to develop after the fermentables are gone? Cheers , SteveAnonymoushttps://www.blogger.com/profile/18194035715037055257noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-12563918891233488522014-12-20T09:26:19.541-05:002014-12-20T09:26:19.541-05:00Thanks for the feedback. I'm looking for some...Thanks for the feedback. I'm looking for some sour character and some funk. I'll mash higher, skip the BPA yeast, and just go with Roe. I was planning to bump the grav a touch and increase the color with some brown sugar (1 lb). Just doing primary for 4-6 weeks and then kegging. This is truly an experiment and step into the sour/wild world. Will let you know what it tastes like a couple months. Prost!Anonymoushttps://www.blogger.com/profile/17479898349642508190noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-41712024720430389392014-12-20T08:36:07.692-05:002014-12-20T08:36:07.692-05:00Roeselare really doesn't produce huge sourness...Roeselare really doesn't produce huge sourness, especially in a low OG beer with a substantial number of IBUs. It'll make a very different beer than this one though, which had no lactic acid bacteria. Just depends what your goal is.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-20872160704753684502014-12-19T13:36:53.211-05:002014-12-19T13:36:53.211-05:00Got your book as a bday present a couple months ba...Got your book as a bday present a couple months back and started listening to the Sour Hour. You really got me pumped for making a sour beer. Starting with your Session Brett Belgian Pale recipe but using american 2-row, american malted wheat, and german dark munich for the grist (same %). I purchased WYEAST 3763 Roeselare Ale and no other yeast. Too sour? Missing other flavors w/o the BPA yeast? Thoughts? Any help is appreciated. Cheers! -ChrisAnonymoushttps://www.blogger.com/profile/17479898349642508190noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-14954718361104672732011-02-18T21:14:21.896-05:002011-02-18T21:14:21.896-05:00The BugFarm has lots of lactic acid bacteria as we...The BugFarm has lots of lactic acid bacteria as well, so you'll get a sour beer. If you want to go that route I'd cut the hops down to ~15 IBUs, but otherwise it should be tasty as is.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-1910187651964908582011-02-18T20:35:24.343-05:002011-02-18T20:35:24.343-05:00What do you think about doing this with ECY Bugfar...What do you think about doing this with ECY Bugfarm V?Unknownhttps://www.blogger.com/profile/14996663456919151043noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-77854889062510026572010-06-17T11:37:50.746-04:002010-06-17T11:37:50.746-04:00I have a similar beer in secondary right now that ...I have a similar beer in secondary right now that is pils with a bit of caravienne and aromatic. I, too, used WLP550 and WLP650! At this point it had a really nice white, dusty pellicle on it. Should be ready to keg soon!<br /><br />Cheers, RobRob Briscoehttps://www.blogger.com/profile/04914094319312628997noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-48941633502254862132010-06-17T11:09:37.989-04:002010-06-17T11:09:37.989-04:00Looking forward to see how this turns out as I am ...Looking forward to see how this turns out as I am doing a very similar recipe and WLP550 yeast. <br /><br />But was thinking of pitching some oval slurry in to a gallon or two to see how it turn out!Oblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-74949599978040494982010-06-17T09:41:05.920-04:002010-06-17T09:41:05.920-04:00Glad this one seems to have been inspiring.
It is...Glad this one seems to have been inspiring.<br /><br />It is fermenting at ~75 ambient (my basement temp). I’m planning on doing a secondary in the keg for a couple months. Not sure if the Brett will have enough fuel to carbonate the beer, if not I may add a bit of sugar to keg prime.<br /><br />I have enough room in my freezer for a third keg (and just got a CO2 distributor), so I’ll probably put this one and just pour out of a picnic tap. I actually did run a big blended sour through one of my taps and didn't have an issue serving a clean beer afterwards, but I gave the line a long soak in BLC line cleaner followed by Star-San.<br /><br />Good luck on your batches.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-60701809708617083232010-06-17T02:39:53.877-04:002010-06-17T02:39:53.877-04:00I had a similar idea in mind earlier this year tha...I had a similar idea in mind earlier this year that I brewed at the end of April. I ended up using a Belgian Pils & Carahell grist, based on the Flanders Pale recipe in Wild Brews, but instead of a bug mix like Sparrow suggests I used the Wyeast Leuven special release, and a decent sized slurry of WY brett B & L taken from a friend's all-brett brew was pitched into the secondary. Saaz & a bit of Hallertauer. It is currently aging in the basement, but is due for a taste soon.<br /><br />I'm also waiting on dry-hopping until I taste the finished result prior to bottling.jaymohttps://www.blogger.com/profile/10932095714056834656noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-23839769030914127492010-06-17T00:02:10.968-04:002010-06-17T00:02:10.968-04:00i might also try to brew this on sunday. i think i...i might also try to brew this on sunday. i think i will do a 10 gallon batch and ferment half clean. thanks for the inspiration. are you going to switch out your kegerator lines when you tap this?slim chillingsworthhttps://www.blogger.com/profile/07393013894128818290noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-18490440490661382462010-06-16T22:35:01.463-04:002010-06-16T22:35:01.463-04:00Very excited about hearing how this turns out. Thi...Very excited about hearing how this turns out. This is what I was going for when I made an all-Brett C brown ale, but I don't think it's going to end up working like I'd hoped. If this works, I'll give this run a go.Bill DeBaunhttps://www.blogger.com/profile/00794750447096409631noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-25282600923175172012010-06-16T21:25:44.948-04:002010-06-16T21:25:44.948-04:00Ok, you may have given me an idea for my Father...Ok, you may have given me an idea for my Father's Day Brew. I have a similar grist, different proportioned, 1.070 beer that I soured using the BugFarm culture. I think I will make a 1.048 beer either subbing sterling or styrian golds just because of personal preference. I have a healthy cake of Brett C I can blend with Abbey Ale. I may mash higher since the Brett C is less pronounced.<br /><br />What temp are you fermenting at? Planning a secondary?Ryan_PAhttps://www.blogger.com/profile/08686387159211549695noreply@blogger.com