Difference between revisions of "Crooked Stave Artisan Beer Project"
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Denver, CO. 80216 <br> | Denver, CO. 80216 <br> | ||
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| + | =Brett Tips= | ||
| + | These tips are exerts based on a by Chad Yakobson of [[Crooked Stave Artisan Beer Project]] | ||
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| + | * Brett does not produce flavor compounds that are as complex as single strain Saccharomyces, so blends are appropriate. Use multiple (3 or more) Brettanomyces strains for a better Brett character. | ||
| + | * Brettanomyces is NOT a souring organism, though it does produce some acetic acid. Brett needs oxygen and will produce acetic acid (slight tartness) when well oxygenated early in primary fermentation. | ||
| + | * Making a Brett yeast starter takes longer than a Saccharomyces starter, about 1 week. | ||
| + | * Primary fermentation when making a pure Brett beer is recommended at 70F for one week. | ||
| + | * A sour wort gives Brettanomyces better attenuation and a more complex, horsey, flavor (with less Brett pineapple and fruit contributions) in a Brett-only fermentation. | ||
| + | * For a sour mash, do not oxygenate. Don't allow mash to drop below 120 F until pH is below 4.5 to decrease risk of spoilage. | ||
| + | * In a highly phenolic wort, Brett will reduce the (banana) phenolics and cause medicinal characteristics. | ||
| + | * Brett cells are smaller than Sacc cells, so they are harder to clean up. They can be killed by temperatures over 100 F. | ||
| + | * Brett beers can have a thin mouthfeel because of high attenuation and Brett's lack of glycerol production. Brewer can adjust recipe (add oats/wheat 5%) and increase mash temperature to compensate. | ||
| + | * Vienna and Munich work well in Brett beers because their flavor contributions will balance Brett's less complex flavor characteristics. | ||
| + | * Brett will add bready aroma and/or flavor, so might need to decrease biscuity and bready malts in Brett beers. | ||
| + | * Brett also can add astringency, so might need to adjust recipe for this. | ||
Revision as of 13:32, 29 December 2014
Crooked Stave Taproom
3350 Brighton Blvd
Denver, CO. 80216
Brett Tips
These tips are exerts based on a by Chad Yakobson of Crooked Stave Artisan Beer Project
- Brett does not produce flavor compounds that are as complex as single strain Saccharomyces, so blends are appropriate. Use multiple (3 or more) Brettanomyces strains for a better Brett character.
- Brettanomyces is NOT a souring organism, though it does produce some acetic acid. Brett needs oxygen and will produce acetic acid (slight tartness) when well oxygenated early in primary fermentation.
- Making a Brett yeast starter takes longer than a Saccharomyces starter, about 1 week.
- Primary fermentation when making a pure Brett beer is recommended at 70F for one week.
- A sour wort gives Brettanomyces better attenuation and a more complex, horsey, flavor (with less Brett pineapple and fruit contributions) in a Brett-only fermentation.
- For a sour mash, do not oxygenate. Don't allow mash to drop below 120 F until pH is below 4.5 to decrease risk of spoilage.
- In a highly phenolic wort, Brett will reduce the (banana) phenolics and cause medicinal characteristics.
- Brett cells are smaller than Sacc cells, so they are harder to clean up. They can be killed by temperatures over 100 F.
- Brett beers can have a thin mouthfeel because of high attenuation and Brett's lack of glycerol production. Brewer can adjust recipe (add oats/wheat 5%) and increase mash temperature to compensate.
- Vienna and Munich work well in Brett beers because their flavor contributions will balance Brett's less complex flavor characteristics.
- Brett will add bready aroma and/or flavor, so might need to decrease biscuity and bready malts in Brett beers.
- Brett also can add astringency, so might need to adjust recipe for this.