Swinging Beef
Blue Cod
- Joined
- 18/1/07
- Messages
- 1,919
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- 4
In about August last year, I made, what I consider, to be my finest Belgian beer.
It was a particularly uninteresting Trippel using the Canuk Belgian strain of Wyeast from Unibrau.
So, I split the batch and threw the dregs from three bottles of Orval into 10 litres of the stuff, and bottled the rest.
Consequently, it seems all my beers have a Brett infection.
THis does not mainifest until it has been in the bottle for about 8 weeks and then they turn into bottle bombs or just taste beautifully sour on pouring, and they have massive carbonation issues.
Now...
I love sour beers, but....
I dont much fancy sour porters or sour munich dunkels.
So...
Until I can be arsed doing anything about this problem, how could I capitalise on this issue and brew beers that would BENEFIT from this classic, sour yeast flavour.
I was thinking I could try to make some Berlinaweiss, Some more big belgian sour beers, Flanders Red, and make sure all of them have dropped below 1000 before I bottle them.
Thoughts?
It was a particularly uninteresting Trippel using the Canuk Belgian strain of Wyeast from Unibrau.
So, I split the batch and threw the dregs from three bottles of Orval into 10 litres of the stuff, and bottled the rest.
Consequently, it seems all my beers have a Brett infection.
THis does not mainifest until it has been in the bottle for about 8 weeks and then they turn into bottle bombs or just taste beautifully sour on pouring, and they have massive carbonation issues.
Now...
I love sour beers, but....
I dont much fancy sour porters or sour munich dunkels.
So...
Until I can be arsed doing anything about this problem, how could I capitalise on this issue and brew beers that would BENEFIT from this classic, sour yeast flavour.
I was thinking I could try to make some Berlinaweiss, Some more big belgian sour beers, Flanders Red, and make sure all of them have dropped below 1000 before I bottle them.
Thoughts?