In the summer of 2018 I made a Brett Pale Ale. The grain bill was Maris Otter and Pale Wheat, and I chucked in a small amount of Citra and Simcoe at Flame out, keeping the IBUs low. I fermented it with US-O5 and WY5526 (Lambicus).
Fast forward to March 2019 and I tasted it. It was dull, like an insipid pale ale. To try and liven it up I threw in a batch of Yeast Bay Beersel Brett and left it alone.
Today I had another taste, and if anything it’s more like an insipid pale ale than before.
What next? I can chuck a bunch of fruit in, or add another yeast, or try and revive the yeast, or drink it and regret the 15 months wasted on it.
Any ideas?
Fast forward to March 2019 and I tasted it. It was dull, like an insipid pale ale. To try and liven it up I threw in a batch of Yeast Bay Beersel Brett and left it alone.
Today I had another taste, and if anything it’s more like an insipid pale ale than before.
What next? I can chuck a bunch of fruit in, or add another yeast, or try and revive the yeast, or drink it and regret the 15 months wasted on it.
Any ideas?
