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Subject: Lambic Digest #886 (July 03, 1996)
Lambic Digest #886 Wed 03 July 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
High gravity Brett. Brewing (Delano Dugarm)
brett tolerance (Rick Kessler)
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Date: Tue, 02 Jul 1996 12:42:14 +0000 (GMT)
From: Delano Dugarm <adugarm at worldbank.org>
Subject: High gravity Brett. Brewing
Brian Bliss writes:
>someone menioned high-gravity lambic-style brewing, and brett's
>alcohol tolerance would certainly be a factor to consider.
>I'm also wondering what will happen with my (future)
>barleywines, should recent lambic attempts leave the house
>permanently contaminated with brett..
Last fall I brewed an imperial stout (OG about 1080) and
innoculated one gallon of the finished beer with Brettanomyces.
It never looked like it was fermenting very much (no kreusen),
but after four or five months, when I racked and force carbonated
there was a clear brett character. The FG had dropped and there
was a clear goaty aroma. The resulting beer was good enough that
I'm planning on brewing a stock ale this fall and innoculating
all five gallons with Brett.
So, from my experience, I wouldn't worry about high
gravity brewing with Brettanomyces, and perhaps your future
barleywines will improve with a brett character.
Delano DuGarm
Arlington, VA
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Date: Tue Jul 2 10:53:23 1996
From: <rick at NJ06mon.house.gov> (Rick Kessler)
Subject: brett tolerance
Although, I haven't done it myself, I recall that Papazian has a recipe
for a barleywine that included brett cultures. "Gnarly Roots" is the
name of the recipe, I think. It's in The Homebrewer's Companion.
Just to put in my two cents on brett contamination, I've only brewed a
couple of lambics, but I've always used a seperate fermenter for them, as
well as a seperate racking cane, tube, and airlock. I don't use anything
fancy to sanitize --just bleach and water. But I've never had any
problems with brett or pedio contamination, to my knowledge.
I'm also wondering why brett contamination would be such a hard problem
to deal with. Is it that resistant to chemical sanitizers? Or is it
just a logistical problem of the yeast getting into places that
sanitizing solution just can't reach? You guys have me a bit spooked
about brett now!
Thanks for your indulgence,
Rick
(rkessle1 at hr.house.gov)
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End of Lambic Digest
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