100% brett

[boobookittyfuk]

I have a flanders red that has been fermenting for 9 months now....

I made it without any Saccharomyces! Calling it "Sans Saccharo"

I made a 1L starter of Brett Brux a week before i brewed it. I pitched that right away. While brewing it I took a batch 2 Beatification and carefully poured two small glasses so that I could add the dreggs of it to the beer. After a month of primary, i transfered it to glass, added 2 oz of french oak cubes that were soaked in pinot noir (from RR valley...post road) for a year, and added 1 oz of Vinnie's dime bag.


Probably going to bottle it soon. But I'm not sure on how to do it because I don't want to add any saccharo. Do you think that I'd only have to add dextrose and it'd prime correctly? One thing i hate about brewing beer is that you can spend all this time preparing such a great beer and totally fuck it up at bottling.

I bottled this beer a couple of days ago. I ended up just adding dextrose and stirring up the pellicule a bit. My FG was 1.002! I think that this beer is clocking in around 7.5% abv. Man this beer tasted so good at bottling. Its perfectly the way I wanted it....twice the sourness of Rodenbach (and with out the artificial sweetner that rodenbach ruins their beer with!)

[brewinhard]

No extra yeast at bottling... Truly Sans Saccharo... Cool. Could you tell if the Brett was still working at all before you bottled? What level did you carb to?

[boobookittyfuk]

No extra yeast at bottling... Truly Sans Saccharo... Cool. Could you tell if the Brett was still working at all before you bottled? What level did you carb to?

i carbed it at 0.7oz dextrose per gallon...which is roughly 3.5oz for 5 gallons. I am only slightly stressed that this beer will not carbonate correctly. But I could always go back and pop the caps and add more sugar later if its really needed.

[Dmac08]

I bottled my Sanctification clone 2 weeks ago. It was 4.5 gallons and I added 5oz of corn sugar. The beer was at 1.008. I popped one yesterday and there was some carbonation but it still had a ways to go. I drank it anyway, taste pretty good.

[brewinhard]

Just ordered 2 Brett Clausseni packs and a B. Lambicus to work on my all Brett beers. I plan on doing a pale B. Claus as primary yeast for one batch, then try a double brett (Lamb, Claus) for my next version. Looking forward to some experimenting for the summer!

[positiverpr]

kegged my 100% lambicus/brux beer today after 4 weeks in primary. decided to start at 65 and ramp slowly to 70. finished at 1.004 and even before carbonation i love it. very complex and more brett funky character than i expected.

[brewinhard]

Did you ferment in glass or plastic? Did you make a starter for both Bretts? How much oxygen did you aerate with/how and for what length? did primary begin in usual timeframe as with using saccharomyces?

[positiverpr]

3l starter for the brux and 1 liter for the lamb. stir plate for 5-6 days. i did oxygenate for 2 minutes at 2l flow through medical regulator and stone. fermented in glass. if ferment was delayed over regular sacch. it wasnt much. fermented in a 5 gallon carboy and just barely escaped without a blowoff tube. this was my first 100% brett beer to brew so no other exp. but tastewise it's not far off from other commercial beers that i've had.