|As we brewed we|
sampled my disaster
brew day, Brett beer.
So last week John and I joined Mark Anthony at his place for a Funkakelic brew
|Fine crush, doesn't|
seem like very much
|Just two simple hop additions.|
We did not treat the water for this. Well not much. We used Five Star 5.2 stabilizer. But no other adjustments were made. Brett can survive in tap water no problem. And if the yeast under attenuates and additional sugars are left behind that is just fine. There are sours that I brew where I do a full modification of the brewing water. But that is not the point of the easy brett recipe. Having said that the pH stabilized at about 5.68, not too shabby. My attitude about 5.2 stabilizer is this, No, it isn't perfect. It will not magically get you to 5.2. But it will get you close. A little acid malt and you are in pretty good shape. No, it will not make your beer taste salty, it isn't that kind of salt. So when you hear that dribble from someone, you'll now know not to listen to them.
At the end of the brew day we chilled the batch in the sink and pitched a pack of S-04.
If we wanted to we could just let it finish out, bottle it and be done. But that is not what we are doing with this batch. This batch will be headed for funky beer greatness. This batch was pitched with Fermentis S-04 English ale yeast. S-04 is one of the work horses of the brewing industry, and of home brewing. It provides nice subtle fruity esters and is extremely reliable. But, it is not the best attenuating yeast on the market. So it leaves behind lots of sugars. That is exactly what we wanted. We wanted residual sugars and long chain sugars for the Brett to work on. Well rack the beer to 1 gallon jugs this week, and then when Mark gets back from Brazil, we will all sit down, enjoy a unpasteurized brett beer. And then we will pitch the dregs of that beer into this beer. It is that simple. 3 to 6 months later we will have a delicious Brett fermented beer to drink. It will take on the characteristics of Brett, and it will darken some in color over time. Not sure why. We will be splitting this batch at racking. So we may age some of it on oak and sour cherries.
If you enjoy Brett beers. This is by far the easiest way to make one. I encourage you all to give it a try.
That is all for now sports fans. Prost!