tag:blogger.com,1999:blog-276581264737472765.post5744998193046444649..comments2024-02-27T20:46:58.487-08:00Comments on Bikes, Beer, and Adventures: Homebrew Tasting: Bkyeast Brett StrainsJeffrey Cranehttp://www.blogger.com/profile/01520169652639837640noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-276581264737472765.post-68824914038977188992013-01-26T16:16:23.585-08:002013-01-26T16:16:23.585-08:00Well don't be jealous. Just keep up with my bl...Well don't be jealous. Just keep up with my blog and I'll announce and send you some next time I do yeast mail.Anonymoushttps://www.blogger.com/profile/01399950960757929250noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-897578424261122122013-01-24T20:31:05.744-08:002013-01-24T20:31:05.744-08:00Fantastic Jeff, I cant wait to hear what results y...Fantastic Jeff, I cant wait to hear what results you get from brewing with these starains.<br />How about a hybrid ESB/Belgian: going towards strong say about SG 1060 with lots of late hops.<br />I am very jealous Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-71244181704021584182013-01-24T08:17:15.103-08:002013-01-24T08:17:15.103-08:00It was a lot of fun, let me know if you are intere...It was a lot of fun, let me know if you are interested in any of the strains as I can split some off for you.<br /><br />I'm planning to keep them separate at least for the next batch and then I think you have a good idea of blending these yeast. (It works for Chad at Crooked Stave right?)<br /><br />I haven't totally figured out the recipe yet. The difficulty is figuring out a recipe that is not too complex or too simple. I would like some complex sugars in the wort because my basic Saison recipe with the Brett I did previously was pretty flat. I'd also like to add some hops because Brett does some interesting things with the hop flavors, but I don't want to cover up too much yeast character.<br /><br />Any ideas?Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-55987902417290069672013-01-24T08:09:21.867-08:002013-01-24T08:09:21.867-08:00I am beginning to think that Brett strains are muc...I am beginning to think that Brett strains are much more sensitive with respect to flavors they produce than we are used to with Sacc. I guess this makes sense since we know we have all seen the difference when Brett is added to secondary versus primary. <br /><br />Thank you again Dmitri it has been fun to brew with something brand new and I intend to build these up more for a larger batch.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-86716107409249682602013-01-24T07:40:48.879-08:002013-01-24T07:40:48.879-08:00Sounds like a great experiment.
For the bigger ...Sounds like a great experiment. <br /><br />For the bigger batches what is the recipe looking like? After reading your descriptions I wonder if a 50/50 blend of C1 and C2 would be a viable option? Once you get enough cells of course. Lewyhttps://www.blogger.com/profile/04706904636362867519noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-50523927268510400372013-01-23T18:28:18.512-08:002013-01-23T18:28:18.512-08:00Cool!
Glad to hear that they're not poisonous!...Cool!<br />Glad to hear that they're not poisonous!<br />I have gotten other reports that C1 is tart and lemony, but I've not yet tasted the saison made with it. In my experience they all produce a nice pellicle, except C3 is very thin and patchy. C3 mango/pineapple character does seem to fade with time, but gets woody and funky for me. I guess it could all depend on the content of the wort, hops, temperatures, aeration etc etc. They most definitely do change with more passages, as do all yeast.<br />In any case this is great! Thanks a lot!<br />I hope the real beers you make with them will turn out good :)Anonymoushttps://www.blogger.com/profile/01399950960757929250noreply@blogger.com