Help me choose a brett recipe, please!

Discussion in 'Homebrewing' started by atomeyes, Jun 19, 2012.

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  1. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    Hey,
    I'm about to rack my current brett beer. it was a belgian dubel that had brett brux and some dregs (cantillon, JP) added into it as a secondary.

    i'm looking to brew something and rack it onto the dregs.
    part of me wants to brew a tartier wheat beer and rack it with some fresh raspberries and let it ride for a year.

    anyone have any fun ideas?
     
    #1 atomeyes, Jun 19, 2012
  2. webbrew

    webbrew Initiate (0) Apr 22, 2009 Ohio

    Northern Brewer lists a "Dawson's Kriek":

    7 lbs. Rahr 2-row pale
    3 lbs. flaked wheat
    0.5 lbs Rice hulls
    1 oz. Hersbrucker (60 min.)
    2 Cans Cherry Puree added to secondary fermentation
    Wyeast #3278 Belgian Lambic Blend(63-75 F.)
    Primary fermentation can be extended up to 12 months.
    Secondary fermentation on the cherries can be extended for up to12 months before bottling.
     
    #2 webbrew, Jun 19, 2012
  3. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    See the last issue of Zymurgy for an article on all-brett beers. I have one of these beers (though not a specific recipe from the article) on my agenda.
     
    #3 pweis909, Jun 19, 2012
  4. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    not sure if I want to do an all-brett beer. not that I have an issue with it, but i was looking at going the route of the fruit for a different flavour.
     
    #4 atomeyes, Jun 19, 2012
  5. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    i'd rather utilize some fresh summer fruits, if possible. and if I'm going to do a 24 month fermentation, i'd be curious to try my hand at a gueuze or Oude Brun. but that recipe looks interesting. you try it before?
     
    #5 atomeyes, Jun 19, 2012
  6. goodonezach

    goodonezach Initiate (0) Mar 24, 2011 New York

    i just had a brett IPA that was really interesting. i have no idea what the recipe would have looked like but i'm sure if you wanted to, you could find one.
     
    #6 goodonezach, Jun 19, 2012
  7. LeeryLeprechaun

    LeeryLeprechaun Savant (1,094) Jan 30, 2011 Colorado
    Trader

    I have done both a darker stout type beer with Brett and a lighter wheat based beer. Both turned out pretty decent for having very little idea of what I was doing with the Brett. The last time I used brett I just put tinfoil over the fermenter to allow oxygen in to see if that would help the Brett at all. The beer is currently being bottle conditioned but it tasted great at bottling.

    I think that a wheat recipe with some raspberries sounds like a great idea. Or another dark beer with cherries added.
     
    #7 LeeryLeprechaun, Jun 19, 2012
  8. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah


    I incompletely read your post - didn't see where you were racking onto the dubbel/brett dregs. Sure, do some fruity sour wheaty thingee.
     
    #8 pweis909, Jun 19, 2012
  9. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    you lost me with the allowance of oxygen in....
     
    #9 atomeyes, Jun 20, 2012
  10. LeeryLeprechaun

    LeeryLeprechaun Savant (1,094) Jan 30, 2011 Colorado
    Trader

    I read somewhere that Brett grows better in the presence of oxygen. Just wanted to see what effect this would have on the beer.
     
    #10 LeeryLeprechaun, Jun 20, 2012
  11. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    but this is why you aerate your wort.
    i don't think tenting some foil (or doing other stuff) will serve much purpose other than to possibly let in bacteria that you don't want.
     
    #11 atomeyes, Jun 20, 2012
  12. LeeryLeprechaun

    LeeryLeprechaun Savant (1,094) Jan 30, 2011 Colorado
    Trader

    Actually it does not allow any bacteria in at all. I regularly use tin foil over my starters and they are always fine. I actually work in a yeast lab and tinfoil over the lid of something is pretty common as a method to keep bacteria out. As long as you are not taking it on and off all the time it works just fine.
     
    #12 LeeryLeprechaun, Jun 20, 2012
  13. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    sorry, but it sounded like you were making some sort of tinfoil in such a way that it was always allowing oxygen in.

    but continuing on your logic, i thought that the pellicle forms as a barrier of sorts to oxygen.
     
    #13 atomeyes, Jun 21, 2012
  14. LeeryLeprechaun

    LeeryLeprechaun Savant (1,094) Jan 30, 2011 Colorado
    Trader

    I believe that it does. But in the Yeast book by White it states that Brett produces more ethanol and acetic acid in the presence of oxygen. So what I did was put tinfoil tightly over the top, allowing oxygen in and keeping bacteria and other organisms out.
     
    #14 LeeryLeprechaun, Jun 21, 2012
  15. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    the only way you would introduce oxygen would be by aerating the beer after fermentation began.
    i think your method would introduce a negligible amount of O2 to the wort.

    i'm not advocating aerating brett-ladden wort. just saying that, using your logic, that's the only way i could see what you said making sense.
     
    #15 atomeyes, Jun 21, 2012
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