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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!

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I just really like the work levifunk is doing!

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levifunk
10/29/13 03:03 PM  
Brett Cider Experiment panel (round 2)
Last year's brett cider panel was a great success. We learned a ton about how the different strains perform in cider and are using that information to produce 1,000 gallons of 100% brett ciders this year! (which I believe will be the first 100% brett cider commercially produced). We still have the 11 three gallon carboys (juice is easy enough to get, and we want to keep learning) so we would like to fill them all up with experimental batches. We need your help to come up with ideas. Here is what I have so far: 1 - Boil/simmer the cider juice to brown the sugars prior to fermentation. 2 - B. claussenii (redo) 3 - B. anomala 4 - B. brux (ECY strain) 5,6,7 - Doing different temps of the same brett strain (55,65,75 degrees?) So, there are another 4 carboys to experiment with. What experiments have you had success with in Brett beers? What do you like to do to ciders? Any crazy ideas are welcome!
fivepoundpossum
10/29/13 06:24 PM  
Re: Brett Cider Experiment panel (round 2)
not sure if this is what you had in mind, but i'm really curious about: 1) all brett cyser and all brett graffs (cider-beer hybrid) and 2) how brett performs as the secondary yeast in ciders (and cysers and grafs). i've been thinking of making a cyser that was primaried with saison yeast and then finished with the drie strain of brett brux.
levifunk
10/30/13 12:35 PM  
Re: Brett Cider Experiment panel (round 2)
The problem with using brett as a secondary in cider is that there is usually nothing left for a secondary fermentation. You could ferment it with a saison yeast, pasteurize it, and then backsweeten with brett addition?

I haven't tried any brett cyser or graffs. At the moment we are focused on just ciders as I am working with an orchard.
SteveG
10/30/13 03:51 PM  
Re: Brett Cider Experiment panel (round 2)
Very true for meads as well, I've made meads that finished under 1.000. Pretty slim pickins' for any finishing yeast.
Troy R
10/30/13 09:02 PM  
Re: Brett Cider Experiment panel (round 2)
I've got a cider going with 100% Brett. brux. Trois (WLP644). I used it previously for some 100% Brett saisons and I was pretty happy with the results. I got some apple/pear aroma from this yeast as well as some pineapple so I thought it would go well with a cider.

Fermentation was in the basement at about 64F. It started a little slow, maybe 24 hours of lag time, but then worked through the sugars pretty quickly with the smallish krausen (compared to a beer) dropping after about 4 days. I haven't tested the cider yet, but I suppose I will soon. Will report back.

It's nice to know someone else is doing Brett ciders. I hadn't really heard of it when I decided to do this.
Tim in Albion
02/09/14 10:47 PM  
Re: Brett Cider Experiment panel (round 2)
Fascinating! I make around 80 gallons of cider a year from our orchard, which includes a lot of cider-apple varieties we planted. I get some Brett character in many batches, simply by not sulfiting enough... I find that a little Brett character in a mostly-wine-yeast-fermented cider makes a really interesting, complex, but approachable drink. Even people who aren't already into Brett appreciate the extra flavor if it's not too strong; and if it is, the Brett-heads love it.
 
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