HOMEBREW Digest #5997 Thu 17 January 2013

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  re: Great Club Malt Experiment ("Jeff McNally")
  re: brett starter (Kevin Campbell)
  Re: brett starter (Josh Sled)

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---------------------------------------------------------------------- Date: Thu, 17 Jan 2013 13:53:02 -0500 From: "Jeff McNally" <jeff_ri at cox.net> Subject: re: Great Club Malt Experiment Hi All, In HDB #5994 William Menzl asked about planning a malt experiment by his homebrew club. My homebrew club did this a few years ago, and the variability between brewers mentioned in other replies does come into play. However, the results are still very informative as to the flavors contributed by the various malts used. Control as many variables as you can (i.e. yeast, mash temps, water, etc) and you will learn a lot. Jeff McNally Tiverton, RI (652.2 miles and 90.0 degrees Apparent Rennerian Coordinates) www.southshorebrewclub.org Return to table of contents
Date: Thu, 17 Jan 2013 16:59:24 -0500 From: Kevin Campbell <kevincampbell27 at gmail.com> Subject: re: brett starter Jeff, I'm no expert having only done a couple batches with Brett but I did listen to that interview and I believe he did say you could let it hang out in the starter as long as you want. Brett's such a thorough "eater" that I would expect it to find something to keep munching on for weeks if not months. As for stepping it up, I think it depends on what you want out of the beer. The more the Brett is stressed, the more of those funky flavors it will kick out. The more you pitch the cleaner the beer will be. Personally, I wouldn't bother. Kevin Return to table of contents
Date: Thu, 17 Jan 2013 18:43:09 -0500 From: Josh Sled <jsled at asynchronous.org> Subject: Re: brett starter jeff writes: > i'm getting ready to make my first ever brett beer. it will be a hoppy > pale ale brewed with 100% brett c. i had planned on brewing this coming > sunday so i started my starter this past saturday as i had heard chad > (no idea how to spell his last name) from crooked stave say to make > brett starters one week in advance in an interview. Chad Yakobson, of Crooked Stave and the Brettanomyces Project. If it's the same interview I'm thinking of (BN's Sunday Session from last spring: http://thebrewingnetwork.com/shows/866), it was a treasure trove of information about Brett, very high signal/noise ratio (during the actual interview, anyways; skip the first and last hour if you're not familiar with the Sunday Session) and his passion is infectious, if you'll pardon the pun. My understanding is that Brett is slower than Sacc., and as you say, you should target lager-like pitching volumes. My current Brett starter didn't really show any activity until into this second week on the stir plate, though I'm not being particularly rigorous in checking its progress (either via gravity or cell count). (Since I'm doing a 2-step starter with a months-old culture and actually two different cultures (split 10gl batch); that'll end up being a full month of time on the stir-plate. Hrm. Guess it's time for another stir plate. ;) I can't speak to flocculation/cold-crashing/decanting, unfortunately. Cheers... - -- ...jsled http://asynchronous.org/ - a=jsled; b=asynchronous.org; echo ${a} at ${b} Return to table of contents
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