Bam Biere Recipe

[brewinhard]

I find that low 60's is the best fermentation temp for brett strains in the secondary. It seems to be a happy medium for allowing the brett to get started quicker and good flavor/aroma characteristics.

[Pseudolus.]

Been on the bugs (cultured up Jolly Pumpkin bottle dregs) for a couple weeks now. Starting to get a little on the funky side, with some mild, perceptible sourness. The top is starting to film over with what I gather is the start of a pellicle. Samples taste rather nice - some real complexity in there. Thinking I'll probably leave the beer in secondary (plastic bucket) for maybe another week or two before transferring to keg and moving to cold storage.

I haven't added oak or dry hops and I'm not sure I'm going to. (More likely to add hops than oak.)

[Pseudolus.]

Update: Om nom nom nom.

Really good stuff. I kegged and chilled it after being on the bugs (cultured up starter of JP dregs) for about 3 weeks. Noticeably tart but not to the extent of a lambic or anything like that. I've never had real Bam Biere (couldn't find it here - used a different JP beer for the bugs), so I don't know how close this compares to the original, but it's a darn good beer that I'll be making again.

[ChristianSA]

What was pitching and fermentation temperature for the WLP550. I got from the show that it was unarrested fermentation, but did they mention anything about what it got to temperature-wise.?

I guess that the exothemal process is a bit more intense in a 7 barrel fermenter than in a 5 gal. home brew bucket, which means that the pitching temp may have to be adjusted or the fermenter heated to get the same level of esthers.

-Christian

[Rnast]

Anyone know what level of toast the Oak Cubes were? I'd like to try this brew out, and I think all my other questions have been answered. Thanks!

[DBear]

I used medium toast. Added great structure and slight tannic (in a good way) notes.

[jwatkins56550]

Aged 2 months with only brett B added..


Definitely missing some slight sourness complexity from only one brett culture added, but nonetheless, a delicious beer...Still has a lot of the funk from the original beer, although I don't have a side by side, I did just drink their Calabaza Blanca.


Okay, its fucking great...for my first brett beer, I love it. I poured myself a pint tonight, and it is great even at 64F

Do brew this beer, now, and every month so you have a steady supply.

[tcmonk]

Before adding the brett and lacto "bugs" would you make a starter? If so would you add them all in one starter? What have you guys done.