Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

I just really like the work levifunk is doing!

YOUR BBB USERNAME AND PASSWORD WILL NOT WORK ON THIS BOARD! If you want to post, you need to read this.

Brettanomyces Brewing
E-Symposium Transcript!

Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

Search for:
Author Replies
02/10/09 03:28 PM  
6-way Experiment w/Brett & wild cultures, aged on
Just looking for some feedback/suggestions on an experiment I am doing:

I made a 6 gallon batch of "Mugwort anti-imperial stout", similar to a medieval English strong ale braggot. Instead of using hops, I used mugwort as the bittering herb, and a variety of other herbs and spices for flavor and aromas. Its all in this recipe: http://www.gruitale.com/rec_mugwort_stout.htm

Original Gravity was 1.096.

I fermented with the suggested WYeast Scottish Ale.

Gravity at the end of primary was 1.030.

I probably should have made a starter, but I didn't, so I had less than perfect attenuation. Still a potent brew, though.

After primary, I split it into 3 x 2gallons to do a 6 way experiment.

-Left 2 gal. as a control. This will be split into two parts. 1 gal. will be aged on oak cubes, and 1 gal. without oak.

-2 gallons inoculated with WYeast's Bret. Brux. culture. One gallon with oak and one without.

-2 gallon inoculated with WYeast's Old Ale Blend (from their current Private Collection Series) which brought the gravity down to 1.025 within a few days. The Old Ale Blend is also supposed to contain some Bret, which will of course take a while to act. Both of these gallons I will age on oak. BUT for one of the gallons I created a wild lactic starter, which I am going to pitch into it shortly.

Lactic starter consists of:

1 cup of the beer which it will infect

1 cup of boiled Mollasses water

A few drops of a commercial raw Apple Cider Vinegar

A few drops of a farmer friend's wild cider "vinegar" (a failed attempt at hard cider)

A few drops of sauerkraut brine

A large crumb of a sourdough bread

A dab of a fermented oatmeal porridge I eat for breakfest when I'm in a hurry

Right now this lactic starter has been culturing for a week, and I am going to pitch it back into the beer it will infect in a few days. I expect the aging for all of these will take around a year. Hopefully it will be ready to enjoy by the winter solstice 2009 party.

Any advice or critiques would be appreciated.

Return to Forum

Post a Reply
Your Name:
Message Body:



Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers

Babblebelt contributors in attendance: