"... tell-tale big gnarly bubbles ..."
By: Michael S. Henry | Date: Nov 25, 2012 | Beer(s) Brewed: Saison
In an experiment, I'm brewing a saison using both the Belgian Saison strain as well as The Brett B strain. I made a 2000ml starter and pitched both vials in and let it run for 24 hours after which I crashed it out in the refrigerator. I pitched them both at 12:00 midnight. At 7:30 AM, the Brett was already trying to build a pellicle! Of course, the violent fermentation of the Saison yeast wouldn't let it set up, but the tell-tale big gnarly bubbles of the pellicle were trying to hold on. Can't wait to taste this one...
"Don't be alarmed if ..."
By: Mathew Jones | Date: Nov 25, 2012 | Beer(s) Brewed: Berliner Weisse
This blend produces an ungodly amount of hydrogen sulfide. Don't be alarmed if you're 3 weeks in and the fermenter smells like concentrated rotten eggs, it takes about a month for it to dissipate for me, at which point not a trace of that odor remains. Many people choose to ferment warm at first in order to give the lacto the best chance to gain a solid foothold before the yeast can dominate it, but I highly advise against this practice because it generates a ton of esters and winds up resembling a Belgian Wit more than a Berliner Weisse.
"Brew took on an interesting layered appearance ... "
By: BasementBeerWorks | Date: Nov 25, 2012 | Beer(s) Brewed: Berliner Weisse
Brewed in one day with a 1 minute boil, no starter. Pitched at 76 degrees OG around 1.033, sat for primary in a basement with an air temperature of around 65 degrees. Really nasty sour smell stank up the basement for a while, but disappeared after about five days. Beer smells like sulfur and acid. Yeast worked quickly and airlock activity after about a week has slowed to minimal. Brew took on an interesting layered appearance and tastes surprisingly sour...more of a lactic-tasting sour taste...two weeks in primary should just about do the trick.