Spiced brews with Brett?

Discussion in 'Homebrewing' started by InVinoVeritas, Sep 16, 2016.

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  1. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    So I brewed a Wit with coriander, bitter orange and cardamom. I thought I was conservative enough with the cardamom at 0.5 gram per gallon, it wasn’t. Thought about blending, re-brew without cardamom and blend, thereby cutting cardamom in half. However, I think I’m leaning towards adding Brett. Whatcha tink? I’ve used WLP650 before and thought about tossing some in. Any other strain recommendations?
     
    #1 InVinoVeritas, Sep 16, 2016
  2. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    May be worth mentioning, not a lot for Brett to eat - FG is 1.007.
     
    #2 InVinoVeritas, Sep 16, 2016
  3. secondbase

    secondbase Initiate (0) Jun 3, 2015 Tennessee

    Few things to comment on here. Brett will not change the fact that you've overspiced your beer. Spices will fade with time, but if you're looking to drink it fresh, brew another batch and blend them. Brett also does not need any fermentables to change your beer. It will likely chew off those last gravity points to or close to 1.000 but it will also metabolize the byproducts of your sacch primary fermentation.

    For a wit, I'd probably lean towards something a little more mild like Brett C.
     
    #3 secondbase, Sep 17, 2016
    InVinoVeritas likes this.
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