54 replies to this topic

[SchwanzBrewer]

I have a bunch of old hops I need to throw away or use. I have about 3/4lb willamettte that is 2+ years old, 0.5# magnum, 1/4# saaz to name a few. I don't want to throw them away.I'm thinking 10 gallons of IIPA, maybe go crazy. I've never used vienna malt so I'll throw that in, some crystal 120, some carafa, and some honey to dry it out.I'll see what I have in the freezer and come up with a hop schedule and post a recipe. Gonna be a big beer. Probably use a belgian yeast while I'm going crazy.Cheers,Rich

[MtnBrewer]

I like where you're going with this.

[HVB]

I see good things ..Go all Brett for the yeast. Ithaca brewing did an all Brett IPA that was very good.

[BlKtRe]

Interesting how the brett stood up to the ibu's without dying out.

[SchwanzBrewer]

Interesting how the brett stood up to the ibu's without dying out.

never used brett.

[MyaCullen]

never used brett.

myself eitherI have a strange aversion to bug beer

[HVB]

Interesting how the brett stood up to the ibu's without dying out.

I have never had an issue with brett and IBU. Lacto and IBU's yes, lacto no.

[SchwanzBrewer]

I don't think I've ever had a brett beer. Brett is a yeast, WYeast says I need to use something else in conjunction with it? Learn me oh wise blewbies.

[Mindblock]

Brett and hops are very cool together.....I especially like how the flavor profile changes over time as hop character drops and Brett character comes forward.....if you ever get the chance, taste two or three bottles of Orval at different ages.....NOT a subtle difference in a couple of years.

[BlKtRe]

I have never had an issue with brett and IBU. Lacto and IBU's yes, lacto no.

I know this about lacto but I was thinking brett had a tolerance as well.

[HVB]

I don't think I've ever had a brett beer.Brett is a yeast, WYeast says I need to use something else in conjunction with it?Learn me oh wise blewbies.

You do not need too. Brett when used alone acts very similiar to sacc and is actualy pretty clean. When used after sacc and when stressed is when it will push out the funky flavors.

[armagh]

Brett is a yeast, WYeast says I need to use something else in conjunction with it?

Check out Wyeast's 3763 (Roselare). That can be used without a Sacch.

[MyaCullen]

I don't think I've ever had a brett beer.Brett is a yeast, WYeast says I need to use something else in conjunction with it?Learn me oh wise blewbies.

I stand corrected

[SchwanzBrewer]

Check out Wyeast's 3763 (Roselare). That can be used without a Sacch.

OK, cool. 18 months to age. Woah.Do I need to dedicate a fermentor to using this kind of blend since it has bacteria? Also, looks like a warm fermentor, 70 degrees OK? Starter needed?

[HVB]

OK, cool. 18 months to age. Woah.Do I need to dedicate a fermentor to using this kind of blend since it has bacteria? Also, looks like a warm fermentor, 70 degrees OK? Starter needed?

If it is glass you can clean and sanatize it .. if plastic, it would only use it for sour/bug beers again. I would not make a starter as it can throw off the balance in the yeast blend. 70 should be fine...

[SchwanzBrewer]

If it is glass you can clean and sanatize it .. if plastic, it would only use it for sour/bug beers again. I would not make a starter as it can throw off the balance in the yeast blend. 70 should be fine...

So this will be like an Imperial

Gueuze IPA.

[armagh]

OK, cool. 18 months to age. Woah.Do I need to dedicate a fermentor to using this kind of blend since it has bacteria? Also, looks like a warm fermentor, 70 degrees OK? Starter needed?

A keg would do nicely, I'm guessing. I always use a starter so I would say yes. Side note, a guy here locally makes a soour batch every 6-8 months, as he has for about three years. Ran into him Saturday and he said he was going to start blending this summer. Old school stuff.

[MtnBrewer]

I don't think I've ever had a brett beer. Brett is a yeast, WYeast says I need to use something else in conjunction with it? Learn me oh wise blewbies.

No, you can use brett by itself to ferment a beer. Depending on how you treat it, you will get anything from a little bit of funk to a lot of funk plus a little sourness. Also be aware that there are different species of brett and they have different characteristics. Brett b is one of the most common and one of the least funky. Brett c is pretty wild and very funky.

[BlKtRe]

Brainfart. Brett doesn't tolerate abv over 10%.

[SchwanzBrewer]

Brainfart. Brett doesn't tolerate abv over 10%.

The Roeselare Blend goes to 11%