I really built this 100% Brett Drie/ 100% Nelson Hopped beer up in my head and I think it lived up to the hype. I was so excited about it that I gave it to several people to try, plus I poured it for a QUAFF meeting to all the members. It got very mixed reviews, but I think mostly because people were expecting tradition Brett flavors from the beer. I tried to explain how this was a primary fermented Brett beer and the yeast performs differently than when used in secondary. It was the last beer poured at the meeting so attention spans were limited. I am going to have another group of homebrew friends over on June 9th to get their opinions (if you read this and want to come email me, I'll be sharing a lot of beers written about from the last 2 years).
Throughout fermentation this beer was giving off great smelling tropical fruit flavors. My initial comment about smelling like POG (Passion Orange Guava) was dead on. And once I dry-hopped the keg with Nelson hops the flavors were even more intensified. I just kept venting the keg so I could smell it. The one issue I had with this beer was clarity. The Brett did not want to flocculate out of suspension. I cold crashed the primary keg and transferred to another keg. At that point I added some gelatin to help get better clarity and after the 4 or 5 beers then it started looking very nice (as shown in the pic above). I also think it helped to sharpen the flavors and got rid of a bit of hop astringency. See me detailed review below.
I will definitely be making more of these beers throughout the year and try new hop flavors and malt grists with my house Brett Drie strain.
Jeff, What was your total fermentation time? I still have mine sitting and the fermentation is going, but going very slow. I'm excited to give this beer a try
ReplyDeleteThe bulk of it was done in 7 days. I checked it at 2 weeks and it was at 1.007. I dry-hopped for 2 weeks after that and kegged it. I haven't checked the gravity again. I'll do that and let you know if it has changed.
DeleteI took it off draft at my house to save some for the 9th. I'm carbing up my third pull from my sour solera.
Hi Jeff,
ReplyDeleteI am doing a similar IPA now and was also curious about fermentation time as mine has been in primary for 6 days. I see that yours got down to 1.007 at 2 weeks but I was wondering what your OG was?
Your review sounds great, I wish I could have tried some. Thanks.
Here is a link to the recipe post: http://jeffreycrane.blogspot.com/2012/05/brett-series-extra-special-bretter.html
DeleteThe OG was 1.048 and most of the fermentation was done in 1 week. And it dropped a point or 2 during the 2 week dry-hop.
I'm still drinking the beer on draft right now. And I'm surprised how well the hops are staying with the beer, but there is now a subtle funk coming at the end of the aroma and taste. Almost like very ripe fruit and still no real noticeable tartness.
I'm thinking a big Brett Only beer swap may need to be organized like they did 6+ years ago on Babblebelt.