Swinging Beef
Blue Cod
- Joined
- 18/1/07
- Messages
- 1,919
- Reaction score
- 4
About 2 years ago, I started toying with the wild Brett from the bottom of Orval bottles and brewed a mighty sour tripple.
Sadly, the brett got into everything and EVERY beer started off good then ended up sour after about 6 weeks in the bottle.
So.. I got all new gear, problem solved.
But while I had a plastic fermenter with a 'creeping' brett infection, I decided to experiment.
So.. I brewer a flanders red according the the Jamil recipe, extept I added no brett and just let it creep up over time.
Well.. suffice to say, the bottled product was pretty grim to drink, but for some reason, laziness, I suspect, I kept the bottles in the crate in a warm garage.
Im out of kegged product at the moment, so I chilled and cracked one of these last night.
It was great!
Red in colour, sour to taste.
Not as sour as I would like it to be, but connsidering no extra yeast was added, it has quite an easy drinking quality to it.
Kinda sad my computer broke and I lost my recipe.
Sadly, the brett got into everything and EVERY beer started off good then ended up sour after about 6 weeks in the bottle.
So.. I got all new gear, problem solved.
But while I had a plastic fermenter with a 'creeping' brett infection, I decided to experiment.
So.. I brewer a flanders red according the the Jamil recipe, extept I added no brett and just let it creep up over time.
Well.. suffice to say, the bottled product was pretty grim to drink, but for some reason, laziness, I suspect, I kept the bottles in the crate in a warm garage.
Im out of kegged product at the moment, so I chilled and cracked one of these last night.
It was great!
Red in colour, sour to taste.
Not as sour as I would like it to be, but connsidering no extra yeast was added, it has quite an easy drinking quality to it.
Kinda sad my computer broke and I lost my recipe.
