Which brand of Munich are you using? It could be variations in the way the Munich is kilned. It would be interesting to sample a variety of Munich malts from different maltsters side by side, with and without decotion mash. One for @Drunkula to have a go at
It could well be, I only ever use Weyermann Munich so I have no comparison.
Is once a month enough to keep you going Steve... My biggest problem is giving the beer enough time to condition.@Cheshire Cat how often do you brew? I'm lucky if I can get one brew a month
Yeah I'm not a huge drinker, one most nights, occasionally two or three, but I seem to always have plenty in stock.
I used to brew once a month but now weekly and this week twice. I hate to see empty bottles and kegs lol.@Cheshire Cat how often do you brew? I'm lucky if I can get one brew a month
Good man.
sounds very interesting.
Good luck with this. I toyed with the idea of a dark saison once and dosed a glassful of standard saison with a little homemade sinamar as a tester, but it was horrible. Obviously that method isn't a very good analogue for brewing it properly as you've done though.
I have never tasted one, the recipe caught my eye when I was doing some research. The Brett beer you sent me got me interested. I have a few recipes I would like to try. If I wanted to reuse this yeast, what is the best method.
Thanks mate, I'd be interested in trying that. In my opinion the easiest way of reusing liquid yeast is to overbuild. In other words make a bigger starter than you need and keep save some of it after it has fermented out.I have never tasted one, the recipe caught my eye when I was doing some research. The Brett beer you sent me got me interested. I have a few recipes I would like to try. If I wanted to reuse this yeast, what is the best method.
I will send you up a bottle as well when it's done
I have a 2 litre starter already made. Not unless I save half a litre and use it to rebuild.
Ah OK. In that case just go ahead and use it as you planned then save some of the trub in a sanitised bottle or mason jar when you rack or bottle. Stick it in the fridge and make a starter for it a couple of days before you need it. It's not the best method for reusing yeast but I've done it successfully loads of times.
Yep the brett would continue to work in the bottle. This is actually what the Orval brewers do, they add the brett just before bottling and allow it to work over several months to carbonate the beer (and develop flavours). The difference is though, you have no way of knowing exactly how the brett will act, how far the SG will drop, how high the carbonation will get etc. so it would be risky move and not something that I personally would ever attempt.
