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Adam M
01/21/13 09:16 AM  
Souring 100% brett beer
A month ago, I brewed up a 100% pils wort w/ 10% sugar, 22 ibu @ 60, and some grains of paradise. Fermented with Brett b. trois. Mashed @ 146, went from 1.066 to 1.010, really wanted it lower and the flavor is just kind of okay.

I'm thinking of throwing some roselaere blend in there and letting it sit and sour up. Any insight on what the lack of sacc as a primary ferment will do to the flavor profile?

dankbrewer
01/21/13 10:29 AM  
Re: Souring 100% brett beer
I believe there is a Sacc strain in the roselaere blend. I find Brett Trios to be very much like a Saison yeast in it's flavor profile, so I personally think your beer will turn out okay. It probably won't get that sour with Roselaere blend, as I've only had good experience with Roselaere when I use it as a primary fermenting blend. When I've used it post Primary fermentation it didn't produce a very sour beer at all. I'd recommend using dregs from jolly pumpkin beers instead.
reverseapachemaster
01/23/13 04:24 PM  
Re: Souring 100% brett beer
Try adding more fermentable sugars and see if you can trigger the slower secondary brett fermentation.
 
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