Tag Archives: stuck

100 %* Brett * IPA, Check Out The Big Brain on Brett!

To be up front, I got busy around the house and while my brewing hasn’t really slowed, my blogging obviously has. This brew day was done on November 25th. It is a pseudo clone of Michael Tonsmeire’s 100% Brett Trois IPA, with a different hop schedule due to a lack of Citra and a lack of a hopback. Of course, the big news that happened while I was fermenting this is that WLP644 may not be Brettanomyces at all. You can read all about that here, here, and just about anywhere else homebrewing is discussed.  Bottom line is that this is still an awesome yeast to use, and a change of classification doesn’t change it’s properties or flavour contribution to an awesome tropical IPA.

I started with a stepped starter way back on November 5, pitching into 350 ml on the stire plate and letting it go for 5 days before stepping up to 1.5 litres, for another week. I reserved 500ml of this for future use, but I think I should have done an additional step as will be revealed later, as I did not pitch enough cells.

The hops for this were Chinook, Centennial and a huge amount of Mosaic in a 20 minute steep for a target of 90 IBUs. I also added aciduated malt to the mash because according to Tonsmeire it aids the Brett in creating fruity esters, specifically ethyl lactate. Due to some small astringency/tanic issues in Don Juan IPA I think that my mash PH is getting north of good as well. Recipe after the break.

Continue reading 100 %* Brett * IPA, Check Out The Big Brain on Brett!

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Heimdall’s Garde/Saison 1 update

My mother in law is visiting from Pennsylvania which has delayed brewing plans a little. Only one of three batches I had planend will be completed this week.

Saison number 1 has completely stuck at 1.021. A single bottle’s worth Orval dregs were pitched almost two weeks ago. Today I pitched 500ml of a large starter of The Yeast Bay’s Wallonian Farmhouse. I go on vacation next week and am hoping to see this beer go into bottles when I return. I will brew an identical grist with the rest of my Wallonian Farmhouse starter later this week before I fly to Barcelona on Friday. It’s a bit of a franken-beer now. I will determine if this, or its sequel will go onto blackberries once they both hit a gravity below 1.008.