Gothic_Horror
Well-Known Member
Farmhouse brewing supply is also cheap.
I'm going to brew this on Friday, but was wondering about the mash temp. I know 3724 tends to stall out, is that the reason mash temp is 150F? Seems kind of low for Brett... wouldn't it help to mash a little higher to leave more for the brett to chew on?
Brett doesn't really need gravity points to chew away at to contribute it's characteristic flavors. It needs only a tiny bit of sugar to metabolize, but other than that it's ripping apart other non-sugar compounds in the beer and reforming them into new ones.
I'm going to brew this on Friday, but was wondering about the mash temp. I know 3724 tends to stall out, is that the reason mash temp is 150F? Seems kind of low for Brett... wouldn't it help to mash a little higher to leave more for the brett to chew on?
Down to 1.005 now. Probably send 5 gallons to NHC.
I made this two weeks ago and split the batch into two, with stepped up bruery saison de lente in one and jp weizen bam in the other
Gravity came in high at 1.071, I extended the boil because I thought my mash efficiency was way low but beersmith was counting the candi sugar in the mash also so that screwed up my numbers there.
Check em today and they are both 1.005-1.006, definite farmhouse flavors.
I think the yeast is done, but I roused it gently and put it back in the chamber at 80F, for another week, then ill stick em in the closet for several months.
Anyone have any issues bottling these in standard 12 oz bottles?
I used standard 12oz bottles, 3.3oz cornsugar for ~3 gallons, its only been just over two weeks no problems yet
Anyone have any issues bottling these in standard 12 oz bottles?
Funny, I was just coming to this thread to ask that same question. I've got a crap-ton of standard bottles, but wasn't really looking forward to shelling out money for some Belgians.
Another question about bottling. This is my first Brett beer and I'm wondering how much priming sugar to use? Do I carb it just like I would for a "normal" beer? Want to make sure I don't overcarb and end up with bottle rockets.
Okay, one more question while I'm here. Brewed mine on August 9th, so coming up on 3 months in primary. I've checked gravity twice and it was at 1.000. Wondering if I should let it ride for awhile longer or bottle. Any need to rack to secondary?
I like my saisons at 3.5vol like they are traditionally packaged so I use champagne style. If you are at a stable FG and priming below 3.0vol you are fine with standard bottles and normal amounts of priming sugar. No need to undershoot the priming sugar.
You cna leave it in primary.
FWIW, Ive bottled all ym brettd beers in under 3 months. The gravity really should stablilize in about 2 months. Its the flavor development that makes peopel leave it longer. I co-pitch brett and sacch typically so mine develop rather quickly. I bottles a 9 week old brett wit last week and it alreayd had more brett character than msot commercial ales. I did use heavier bottles though as I do for all my wild beers.
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