Brut IPA @ Badger Hill

A kindly local bartender opened up a 'sample' Brut IPA for us this weekend, something that hasn't been released yet from a taproom that hasn't open yet, & it was excellent. Sounds like I have some exploring to do.

 

I had it at the BH taproom and really enjoyed it but when I had the growler it was less desired. Maybe the extra co2 was lacking to give it that champagne feel the people I shared with agreed with the 6 of 12 people liked it and 2 totally hated it and the other 4 thought it was okay/good

 

Indeeds Brut IPA goes on tap there tonight. It’s called High & Dry. Just in case anyone wants to try the style a little closer to the city.

 

Have you used it? Cause it works better in the FV as opposed to the mash.

 

FWIW, bergbrew is Dave Berg the executive brewer at August Schell Brewing. He knows a thing or two about making quality beer.

 

Then I look forward to his reply.

 

Yes, for 13 years.

 

So why add them during the mash? Why do they need to be denatured?

I’ve been using Convertase AG300 which according to the manufacturers instructions is designed to be used at fermentation temps and is actually more stable at fermentation PH. They recommend adding it at the start of or just after fermentation begins.

I understand the worry about it in the FV and potentially causing overattenuation in subsequent batches but I’ve never had that issue in the 4 or 5 times I’ve used it in the FV.

 

You're asking me why enzymes need to be denatured? Don't we do that every day with mash enzymes? It's about control, and avoiding unintended consequences. What if your yeast poops out and doesn't convert all the simple sugars? What tests are you running to ensure this doesn't happen? Which bacteria/wild yeast thrive on simple sugars?

The manufacturer may say it can be used in the FV. The manufacturer may also assume that you will denature it with pasteurization. Ask Kerry what their position is.

Sorry if I come across as an ass, but I just read a blog post today about cans of beer exploding and how consumers can prevent it. The only logical answer to that is don't buy it, and allow the brewery to go out of business. It's not the consumer's fault or responsibility.

 

*throws knife between them and runs behind a pane of glass*

 

I appreciate the insight and info. I’m just a homebrewer and if I were to package this (which I actually might) it would be in champagne bottles anyway, for humor and stupid dramatic effect. Anything that I bottle where FG is remotely in question gets put in heavy glass.

I’ve never seen one of these beers packaged, mostly on draft. I’m sure someone will do it though. That being said there is always the risk of overattenuation in any non pasteurized beer, even if said brewery has a lab, even a pretty sophisticated one. As is obvious with the White Labs law suit.

 

These Brut IPAs are finishing near or at 1.000 though, so there should be no real risk of bottle bombs as there's nothing left for any wild yeast to eat. A simple gravity check before packaging would reveal that all the sugars created by the enzyme have been consumed or not. I've had a number in crowler / growler form, FWIW.

@bergbrew the exploding cans is a separate thing altogether - that comes from places like The Answer canning beer with unfermented fruit in it. And consumers don't see that as a fault, they're selling crowlers of fruit puree mixed with gose for $30 a crack and can't keep them in stock. More places have jumped on the trend based on that success as well - places like The Veil and Bruery are releasing fruit bomb cans with an explicit warning that the can will explode if you get it hot. There's also been some reports of Forager crowlers exploding recently and they've added a warning label to their fruited sour crowlers.

 

Even if you hit 1.000 with the enzyme you could probably hit .995 depending on alcohol level which technically might be able to make a package explode depending on what it’s carbed to. I’ve never done the research on what Co2 level a can will handle. But yeah I hear yah.

 

Are you talking about real attenuation or apparent attenuation? And once again, how does a simple gravity check show anything? Guys, this enzyme has been used a long time for making light beers. Leaving an enzyme unchecked in a packaged beer is never a good idea. But hey, go for it.

 

Was at Badger Hill on Sunday, their growler fills of Brut didn't work out very well apparently. Go figure...