Friday, March 25, 2011

Dreg Series: Mikkeller It's Alright Scottish Ale

This is tough to admit, but I have had a couple batches of beer go bad. Good beer, too. And when I mean bad they some how turned into Diacetyl bombs. I have yet to figure it out, but I believe it is somehow related to my gelatin procedure. I have posted in HomeBrewTalk thread to get to the bottom of it.

Well, in an attempt to salvage my Scottish 60/- (which turned out pretty nice for the 1 week before it went to the Diacetyl side) I decided to add some Brett. I know that Brett can break down diacetyl. This is a very important point in Lambics and other wild beers that contain Pedio because Pedio likes to produce diacetyl. So unless you want a sour buttery beer than you need to have both present.

I have been holding onto this bottle of Mikkeller It's Alright. I haven't read the greatest things about the beer, but I've read it described as basically a Session Orval. To me the nose was tart with a touch of funk. But the taste hardly followed the nose, it had a crisp breadiness to it. The mouthfeel was light (I'm sure due to the Brett eating everything) even with the high carbonation. This beer was very easy to drink and would be a great gateway beer for people new to Brett beers.

I added the Scottish 60/- to a gallon container and had to keep shaking to get the CO2 out of solution. Eventually, the beer was up to room temperature and most of the CO2 had off-gassed. The bottle had a good amount of yeast and it looked pretty fluffy. The Scottish 60 finished at 1.010, so I'm not sure how much the Brett will have to feed on.

Day 2 Update

Day 10 Update

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