tag:blogger.com,1999:blog-8066877917844499643.post7644701614817035753..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: 100% Brett Trois IPA RecipeThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger103125tag:blogger.com,1999:blog-8066877917844499643.post-91402646981163499522018-09-26T03:01:38.380-04:002018-09-26T03:01:38.380-04:00Hi, first of all, thanks for sharing!
I want to b...Hi, first of all, thanks for sharing!<br /><br />I want to brew a "kettle soured 100% Brett fake Flanders red-ish ale".<br /><br />The idea is not to make a Flanders red, but some cheap fast version. I would like it to have low sourness and high funkyness with the same grain bill as a Flanders red and OG1058 aprox. <br /><br />I do half batches (10-11L =2.6-3gallons).<br />Do you think it would be enough with one "wlp648 brettanomyces burxellensis trois vrai" packet or should I do a starter?<br />Do you think it can be fermented and bottled in just 1 month?Hectorhttps://www.blogger.com/profile/04269709614997313894noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-37305821189642107182017-01-07T07:59:44.781-05:002017-01-07T07:59:44.781-05:00I don't trust old yeast cakes for primary ferm...I don't trust old yeast cakes for primary fermentation. I often add some slurry with a fresh pitch of brewer's yeast, but that doesn't sound like what you are interested in here. I'd make a starter if you want to reuse it. This was actually what is now Sacch Trois, but I've had good luck with the real Brett Trois in hoppy beers since! The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-26341423828281622462017-01-02T21:11:15.560-05:002017-01-02T21:11:15.560-05:00I have my first Brett beer that I inoculated with ...I have my first Brett beer that I inoculated with Brett B Trois in secondary about 7 months and it is ready to package. Is the yeast cake still viable? I am brewing a IPA this weekend and was thinking about racking a few gallons onto the brett cake.Anonymoushttps://www.blogger.com/profile/08410944544372045554noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-41290025559558974362016-10-13T07:00:18.865-04:002016-10-13T07:00:18.865-04:00I was just joking. I've been blamed for people...I was just joking. I've been blamed for people who did similar adjustments to other recipes and didn't like the results.<br /><br />I like Brett-finished hoppy beers, but they often get funkier. That is a less immediately pleasant flavor with fruity hops, but it certainly can work. I have a Brett saison fermenting now that I have high hopes for with juicy Loral hops!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-60015709157779703432016-10-12T22:34:04.497-04:002016-10-12T22:34:04.497-04:00Hi yes I guess I should have said " inspired ... Hi yes I guess I should have said " inspired by your recipe"<br />TBH the version I spike with brett, was because it was a diacetyl bomb ( used a Vermont yeast sorry not 001)and I thought if I spiked it it might clean it up,<br /> which it did.<br /> to be brett primary seems to lock in different parts of the hop flavour and aroma, and they seem to taste better for longerSinkashttps://www.blogger.com/profile/05218434344062898305noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-73002381045457927822016-10-12T21:44:46.181-04:002016-10-12T21:44:46.181-04:00Cheers! Glad it was still good after you changed t...Cheers! Glad it was still good after you changed the yeast, hops, and malt bill! Haha.<br /><br />Finishing a hoppy beer with Brett is tricky, perhaps a more characterful primary strain would have helped to bridge the distance with the Brett?The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-64851219407136783972016-10-11T23:09:42.318-04:002016-10-11T23:09:42.318-04:00Hi,
Just letting you know I brewed "this rec...Hi,<br /> Just letting you know I brewed "this recipe" and was amazed at how good it turned out, I used a Brett blend ( from giga yeast)and used mosaic, centennial and Riwaka, with large flameout and dry hop, and with an OG of 1080 FG about 1018.<br />it was delicious, and even non beer drinking neighbours chugged pints of this<br /><br />I also brewed the same recipe and fermented with 001 then spiked it at bottling with<br /> the brett, which didn't really taste that great.<br /><br />CheersSinkashttps://www.blogger.com/profile/05218434344062898305noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-76927193860686327682016-09-06T20:55:48.474-04:002016-09-06T20:55:48.474-04:00I assume it was just an omission from the recipe, ...I assume it was just an omission from the recipe, although I wasn't there for brew day. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-11007571109949900522016-09-02T22:17:46.139-04:002016-09-02T22:17:46.139-04:00Was wondering if you could comment on the lack of ...Was wondering if you could comment on the lack of the hopback/whirlpool addition that you used here vs. that being missing in the recipe that ModernTimes put on Beersmith that you mentioned in your BYO article last issue? That one is at:<br /><br />http://beersmithrecipes.com/viewrecipe/267175/neverwhere<br /><br />and the only hops addition (aside from the extract) is the dry hop. Did they go dry hop only for the commercial version or was it just an omission?Doughttps://www.blogger.com/profile/02740509431439227084noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-63890514192212274292016-03-08T20:14:33.121-05:002016-03-08T20:14:33.121-05:00It's a completely different strain than 3711, ...It's a completely different strain than 3711, not nearly as phenolic or attenuative. Certainly could be similarly nice after a Lacto-souring though! Seems in general like a good match for hoppy beers, a local homebrewer had an IPA go to the second round of the NHC last year with it. Seems like a better analogue would be Conan.<br /><br />I'd probably use it in the sour gear as it is a wild strain, and does seem to make a pellicle and thrive after a traditional primary fermentation. Either way could work if you clean/sanitize well!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-52218256984930498532016-03-06T13:38:38.491-05:002016-03-06T13:38:38.491-05:00Interested to hear your thoughts about this beer/y...Interested to hear your thoughts about this beer/yeast strain now that you know it's not Brett. What scenario would you use it again? Looks like attenuation was still very good. Was that attenuation enough that you would use it instead of 3711 in a non-brett sour beer?<br /><br />If you were just using 644 without other microbes, would you use your sour post-boil gear or your clean post-boil gear?<br /><br />Makes sense that it did not produce the "classic" Brett funk that you noted in the final tasting.Anonymoushttps://www.blogger.com/profile/04179629241132748274noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-53504957781915558652016-02-22T20:15:28.180-05:002016-02-22T20:15:28.180-05:00A little lactic acid is nice to give the Brettanom...A little lactic acid is nice to give the Brettanomyces a substrate for producing the fruity ester ethyl lactate. Not a huge deal if you leave it out, but you could sour a cup or two of wort with Lactobacillus from yogurt, probiotics etc. and add that at the end of the boil?<br /><br />Sadly haven't used any of those three hop varieties yet, but you can certainly use whatever combo of hops suits you. The Brett will tend to shift things in a fruitier direction, so adding something a bit piney-dank is something I often do for IPAs with or without Brett!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-24769065782718196342016-02-17T23:56:56.234-05:002016-02-17T23:56:56.234-05:00This is great, Thanks for all your great experimen...This is great, Thanks for all your great experiments!<br />I'm planning on making something like this soon but I live overseas where ingredients are hard to come by. I'm having my friend mail me some Yeast Bay Amalgemation Brett soon that I'll use. But acid malt is impossible to get here and getting lactic acid is expensive. Do I need the acid? <br />Also, I'm going to have to switch up the hops due to availability, you said you added Chinook from keeping it from being too fruity. I've never used 100% Brett before, if I just use a regular IPA mix would it maybe be too fruity? You think some southern hops would work well? (I got some Waimea, Dr. Rudi, and Vic's secret) <br /><br />Thanks again!Gregorhttps://www.blogger.com/profile/00336763607320249103noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-60487469126515580542016-01-27T20:06:41.312-05:002016-01-27T20:06:41.312-05:00With a big enough starter it should finish out in ...With a big enough starter it should finish out in a similar amount of time. Once the gravity stabilizes, it shouldn't start dropping again!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-53114234721869602022016-01-27T08:19:44.313-05:002016-01-27T08:19:44.313-05:00Mike,
Now that the confusion regarding WLP644 is ...Mike, <br />Now that the confusion regarding WLP644 is clear, would you expect same fermentation timetable for WLP648 when making a 100% Brett IPA. If FG stablizes after only a month in primary is it safe to bottle, or fear of bottle bombs should it sit longer?Anonymoushttps://www.blogger.com/profile/10051764575710401904noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-34984321678228715562016-01-20T22:22:31.925-05:002016-01-20T22:22:31.925-05:00I'd bitter with Columbus and use all three in ...I'd bitter with Columbus and use all three in roughly equal amounts for aroma. Pretty similar to <a href="http://www.themadfermentationist.com/2010/02/big-ipa-recipe-1-lb-of-hops.html" rel="nofollow">this batch</a>!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-71675915500726919732016-01-20T10:43:04.076-05:002016-01-20T10:43:04.076-05:00I brewed this last year and plan to give it a go a...I brewed this last year and plan to give it a go again using some dregs I built up from a bottle of Crooked Stave Hop Savant. Last time I did think it was a little heavy on the pineapple/mango, so in your American Sour Beers book you mention for more of a West Coast style to use Columbus, SImcoe, and Amarillo in similar quantities. I want to give this a go, but was wondering which hops to sub for which? ie which for bittering, etc? Thanks!Anonymoushttps://www.blogger.com/profile/16410441084418054114noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-41875591427880742082015-11-10T17:13:32.051-05:002015-11-10T17:13:32.051-05:00Maybe Freigeist Geisterzug Gose or Bayerischer Bah...Maybe Freigeist Geisterzug Gose or Bayerischer Bahnhof Pineus Gose? Surprised there are two German gose brewed with spruce/pine!<br /><br />It depends on the Simcoe, some is really mango-forward. I think fruit-on-fruit works better than anything too pine-resin leaning, but it all depends on your tastes! I wouldn't worry about the pH unless you are pushing it really sour.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-81824519995798462682015-11-07T15:04:35.070-05:002015-11-07T15:04:35.070-05:00Mike,
I have a vial of the 644 in my fridge and...Mike,<br /> I have a vial of the 644 in my fridge and I was thinking about doing a kettle-soured Gose and dry hopping it with some Simcoe (saw something somewhere about piney gose and got inspired...). Do you think the 644 could handle starting primary at the lower PH? Would simcoe and the fruity esters clash in your opinion?<br /><br />thanks!Anonymoushttps://www.blogger.com/profile/16955335572423529264noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-22517326130571578582015-05-04T08:02:52.382-04:002015-05-04T08:02:52.382-04:00My understanding is that the Brett in Funktown is ...My understanding is that the Brett in Funktown is "Brett" Trois. Certainly could work, but I prefer 100% Brett fermentations for IPAs. My goal is to go from grain to glass as quickly as possible to enjoy the big fresh hop aroma. A mixed fermentation will need more time to display the Brett character.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-25579611499907529062015-05-02T02:02:36.156-04:002015-05-02T02:02:36.156-04:00Hi Mike,
Thinking of doing this but using The Yea...Hi Mike, <br />Thinking of doing this but using The Yeast Bay's Funktown Pale Ale yeast, hoping that the Conan and Brett combination will throw out that peachy/fruity flavour. Do you think this would work well or worth sticking with the Brett Trois?RussFhttps://www.blogger.com/profile/00956170153735344991noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-12071980986849117452015-03-25T07:17:24.691-04:002015-03-25T07:17:24.691-04:00Should be a fine combination. Often I shy away fro...Should be a fine combination. Often I shy away from making beers with Brett too toasty (because of the additive effect with tetrahydropyridine), but since Brett Trois isn't actually Brett it should be fine. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-60266164502313493512015-03-24T21:50:11.500-04:002015-03-24T21:50:11.500-04:00I've brewed something really similar to this r...I've brewed something really similar to this recipe a couple summers back, and loved it! I was thinking of doing a smaller beer, using your vienna malt concept as the base. Do you think that would do well, or would the result be a bit too much body? I'm trying to wrap my brain around the balance of bitterness, maltiness (as a session grade beer), and the tartness from the brett trois strain.abrouwershttps://www.blogger.com/profile/03823239128985273375noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-54461566166658750282015-02-27T12:38:45.636-05:002015-02-27T12:38:45.636-05:00I find that the hop-stand addition (at flame-out, ...I find that the hop-stand addition (at flame-out, left for 20-30 minutes before chilling) is the best way to get the saturated hop flavor I'm looking for. Almost all of my hoppy beers don't get any hops between bittering and flame-out. I'd you haven't tried it, give it a shot! The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-39463207902041998452015-02-26T22:45:24.150-05:002015-02-26T22:45:24.150-05:00There's also no flavor hop additions, any reas...There's also no flavor hop additions, any reason in particular? Anonymoushttps://www.blogger.com/profile/16410441084418054114noreply@blogger.com