Brettanomyces Myths and Wild Fermentation Beers
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- Опубліковано 14 жов 2024
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Really appreciate you guys sharing your knowledge on this stuff - especially helps to get the pro brewer perspective that you guys offer on all your videos. This is incredibly helpful stuff as I am thinking about making my first ventures into playing with brett. What are your thoughts on making a dark saison and then pitching some brett at kegging and letting it naturally carbonate with a spunding valve? What kind of added layers could I expect to see there?
I don't think the spunding valve would be necessary at that point depending on your gravity and headpace, but in terms of the flavor you could get with brett - Brett Brux at 80-90 degrees for several months I think would turn that into a great "goat-y" funk, but other brett strains (bubble-gummy or fruity ones) I'm not sure how it would end up. :/
@@GenusBrewing thanks for the response! I will keep an eye out for the strain and see what happens. I appreciate the advice!
Think I’ll try using Brett. Is it common to keg with low psi at warmer temp then add the Brett and age a bit there?
Peter's mug holds 2 gallons of coffee; it's bigger on the inside.
Narnia mug!
First turned on the stream.. "Oh, I wonder what kind of example that whole gallon of water is for" --*5minutes later*-- "Ah.. just for drinking."
Happy birthday ryan👊🏼
:)
Can honey malt and brumalt be used interchangeabley in this context?
It works
Man you guys just throw "American" in front of anything and bam you have a new beer style..