The (Mediocre) Brett Experiment

Now that I have spent some time getting back into the groove of brewing, it is time for some exbeeriments.  And what better fun than learning the ins and outs of brettanomyces?  As someone that loves all things sour and funk, this is a natural progression, and really something necessary if I want to make acceptable funky beers.  Luckily, someone came up with The Great Brett Experiment and helped me out with obtaining some strains of brett along the way.  The gist of the fun?  Generally, split up batches of beer, pitch different strains of brett, play the waiting game, and then have both side by side to see how each strain adds different characteristics to the resulting beer.  I started with Brettanomyces clausseni and East Coast Yeast 08 in a rye saison, and still have some brettanomyces lambicus waiting too be pitched.  However, anyone who has other strains should feel free to send them my way!  Because we are all in this together, right?

Rye Saison

Batch size: 5.00 gallons

Original Gravity: 1.053

Final Gravity: 

Boil time: 90 minutes

Mash time: 90 minutes

9.0 lbs Pilsener

3.0 lbs Rye malt

0.75 lb Table sugar

1.5 oz Fuggle hops @60 min

1.0 oz Fuggle hops @10 min

0.75 tsp yeast nutrient

1.0 tsp irish moss

ECY 08 and Brettanomyces clausseni

Water profile: Chicago

Mashed in with 4 gallons at 149 degrees F.  This time I actually overshot the mash temperature and had to gradually bring down the temperature with a variety of arduous methods.  Nevertheless, I got there.  Let the mash sit for 90 minutes in order to ensure full conversion.  Did not get great efficency with 1.053, hopefully I can make up for this in the future.  Batch sparged with 4 gallons and collected around 7.25 gallons of wort.  After boiling and chilling to around 74 degrees F, split into two 3 gallon better bottles.  One received the ECY 08 and the other received the Brettanomyces clausseni.  Put these ones away and they will sit for a while before I have the opportunity to bottle.

Brewed: 8/10/13

Bottled: 

Tasting: