Has it been verified what strain of Brett is in Goose Island Sofie and Matilda? I've read Brett Brux somewhere online before, but I don't know if GI has ever confirmed. Relatedly, if I wanted to make a starter up with the dregs of a four-pack of one or the other to pitch in secondary with sauvignon blanc grape concentrate for a tripel I'm brewing this weekend, anyone have any tips? Would getting the Brett built up take longer than a normal starter since it's slow moving on munching fermentables? Thanks!
Brett is slow when it's in a secondary and forced to eat the complex "leftovers" that the primary Sacc strain couldn't ferment. In a simple starter, they're almost as fast as any other yeast. Also, if you're pitching the Brett into the secondary, the beer tends to be more "Bretty" if you underpitch somewhat. So if you're making a starter now to pitch later into your tripel, I'd say you're fine. If you're building a starter for a 100% Brett beer, I find you can't make too big a starter. This is all based on my own experience - YMMV. Good luck!
Too late for an edit. Some of the posts on HBT.com speculate Brett B for Sofie as well, but I'd disagree after having had Sofie of all ages. Posts there discuss a barnyard leathery character, but the aged bottles of Sofie I've had have always been the more lemony pineapple of Brett C, but maybe that's just my palate and/or the lingering effects of the orange peel.
I'm pitching the tripel on a WY 3522 cake in primary. Hoping to get down to 1.012 or so before racking to secondary, adding 2lbs of wine grape concentrate (I think it will add .2'ish to the gravity) and the Sofie/Matilda starter when racking to secondary. I'm sure I'll primary for 2-3 weeks before secondary.
I agree totally Thorpe. I opened a 2 year old bottle last week,and it had huge pineapple notes - Almost to the level of a JP Wiezen Bam (I don't know if it's typical, but the last bottle I had smelled like fresh pineapples...). I wont even drink Sofie fresh anymore, as it's always a letdown compared to bottles with even just a year on them.
I've consumed my weight in sofie, and have NEVER gotten barnyard or leather from it. Ever. My vote goes for c as welll.
Haha, I think I'm getting close to that as well. Just kicked my sixtel of Sofie last week, which was quite disappointing. The good thing is that I'm replacing it with a keg of Saison Dupont. I think I'll be okay!
Ha! that's a tough problem to have. Saison Du Pont without the chance it'll be overly lightstruck (like half the bottles around here...), on tap - I feel for you!
Absolutely! I had it on tap about a month ago and remembered how incredible it is when you don't have to worry about it being light struck.
it's a gorgeous beer when it's right. I love how some of the hop brightness shines through. I'm certainly jealous. I'm quite happy with my Tank 7 inspired Saison I have on tap right now, but it's not SDP.
Someone from Goose Island noted that (as of 2010 anyway) Brett B is the only strain Sofie got: http://www.babblebelt.com/newboard/thread.html?tid=1108752780&th=1265672348&pg=&tpg=1 Lots of different strains out there, might be a less common one that is more fruity/soft?
Just a heads up, in my experience, the Brett in Matilda doesn't work. I let it go on a 1 gallon batch of Tripel that finished high and it didn't budge the FG, didn't do a pellicle, didn't impact the flavor... at all. After several months I finally pitched dregs from a RR Consecration and went wild/our instead of just plain wild. YMMV.
I haven't, but I have from Stillwater (the excellent table beer) and he uses brettanomyces from a variety of sources, including strains from Crooked Stave. Pitched the dregs into a Belgian ale in secondary a few weeks ago, and it looks like it will be delicious.
Yes, it was beer table table beer, an amazingly flavorful beer for only 4.7 ABV. Found massive amounts of yeast at the bottom of the bottle too.
I'm hoping to build up the dregs from the saison artisanal. Looks like there is a nice coating of yeasties at the bottom. Did you guys flame the lip and add wort, or pitch the slurry into a starter?
Yes, I am trying to replicate Persica (definetly won't come close). First brewed a beer and used built up dregs from WWBO, then used the dregs from Persica in secondary. Put a shit load of peaches in it, should be ready some time after the summer. The dregs from the Orange worked really well, stepped them up twice then in a gallon "batch" of beer and finally into the primary for the final beer. FINGERS CROSSED!!!
