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The Mixed Fermentation Thread

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Sadfield

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Hard to say @matt76. The oak I use was originally from a Rum Barrel, which I used to flavour a couple of stouts before using them in bretty Stock Ales. I'd be cautious using new wood for long periods. Then there's the interplay between wood and Brett, which actually feeds on the wood, adding flavour to the beer. So, think it's contributing to the aged character, although not necessarily in an overtly woody way.
 

Leon103

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Nice, I had some of the malt miller barrel chunks.
The beer turned out awful so rather than risk using them again they went in the BBQ👍
I've just bought the black swan drilled things from MM.
Probably a bit of a rip off but going to give em a go. There a lot smaller than I thought.
View attachment 38989
What the hell is that and what does it do
 

JFB

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What the hell is that and what does it do
A toasted bit of wood with holes😂
They do a whole load of wood types.
The holes are for better contact?
Apparently 6 weeks for five gallons?
Think there under the flavour section on Maltmiller site. Check em out👍
 

BeerCat

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Hi all, hopefully this is the right place to ask...

I've been brewing now for just over 2 years - I'm sure I've seen many of you about the forum in that time... ;)

To date it's been mainly IPAs, bitters, porters and lagers - I do 10L batches and bottle all my beers, no kegs. But I'm interested in expanding my repertoire and experimenting a bit more. But where do I start?

- I've recently made my first kettle sour - I've had a few sour craft beers, I like them and this is something I'd like to do more of.
- I've also tried a few Belgian beers recently which have opened my eyes to wider possibilities of brewing with brettanomyces (e.g. Orval) and sour beers (e.g. Rodenbach Grand Cru).

N.B. I have no expectation at all to try to clone these Belgian beers! More just to take them as inspiration to go a bit further off piste, experiment and see what happens.

So where to start?
- Is it simply a case of trawling through Milk the Funk?
- James Spencer of Basic Brewing recently made a Golden Ale spiked at bottling with Brett. Could that be an area worth exploring?
- I'm interested in biotransformation of hops - in his book, Josh Weikert points to some Brett strains (among others) as having such properties. Could brett work with more hop forward beers?
- Historically I believe Porters were aged in barrels which we now know contained brettanomyces (or was it lactobacillus? It's been a couple of months since I was reading about it!). Is it worth trying this with my existing porter recipes for example?
- What else to try with regard to sour beers?

Any suggestions would be welcome - I'm in no hurry, if nothing else the last 2 years have taught me to be patient! (Which is just as well if what I've read about aging with brett is anything to go by!)

Cheers,

Matt athumb..
Try making one of these. from Sour beer - Brewing Forward wiki
They can be bottled in under a month and have lots of brett flavour. Its an easy method just takes a bit of time to prepare the various starters in advance.
If you just add brett at bottling you may create bottle bombs. The above method hits final gravity really fast so its stable to package. I brew these so i have something to drink while i wait for the long term beers.
You could also try souring post fermentation then oaking and dry hopping. You just need a lacto starter, again info is in above link.
 

Leon103

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A toasted bit of wood with holes😂
They do a whole load of wood types.
The holes are for better contact?
Apparently 6 weeks for five gallons?
Think there under the flavour section on Maltmiller site. Check em out👍
It looks like a brand new piece of wood.
 

alefric LeHendz

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I'm planning to brew a dark lichtenhainer inspired beer tomorrow, using Philly sour and was wondering if the dregs from 1-2 bottles of boon/timmermans pure gueze pitched at the same time into a 1 gallon batch are likely to have an effect?
 

samale

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I have around 23 litres of Brett Saison aged now for 4 months using wlp670 farmhouse yeast. Could I split this and dry hop half with maybe Sorachi ace hops and lemon zest. Or should I leave it alone and enjoy it for what it is.
 

Sadfield

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I have around 23 litres of Brett Saison aged now for 4 months using wlp670 farmhouse yeast. Could I split this and dry hop half with maybe Sorachi ace hops and lemon zest. Or should I leave it alone and enjoy it for what it is.
Yes, to putting Sorachi Ace in anything. WLP670 is great, I need to use it again sometime.
 
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