Drink Belgian or nothing at all!!!!

[sirgiovanni]

You gotta let me, er, I mean you should taste it before you make the next batch. I have an extremely hard time ever making something exactly the same way again. I don't care how much I like it, I always have at least one issue with an ale that I think could be improved.

Speaking of, I loved my first IPA Tripel at 7.5% but kegged the 2nd generation last night which started with same gravity but finished at 8.5%!!! I'm getting there.

[sirgiovanni]

Brett Blond Saturday.

[sirgiovanni]

This Brett Blond is going to be a bit different I think. After I pitched an enormous yeast starter, I turned around and made a new starter with Brett and a celebratory contribution from the tribe where we ceremoniously consumed a bunch of Orval's and dumped their yeast into the starter. I think the Orval yeast would have concerned most people's common senses due to it's appearance. Not to mention throwing Brett on top of it all. But I let that eat a couple days on the stir plate and decided to decant very little. It was the funkiest looking and smelling thing I have yet to witness and in it went into the conical. It seemed like a fairly reasonable fermentation but when i dumped some yeast out of the conical and pitched some hops a week later, all hell broke loose on the fermentation again. It's fermenting just as hard as when it started for some reason. Reminded me only of throwing fruit in a secondary.

I have no idea why my lower gravity blond's always ferment in such odd ways but in this case, I have never put so many disgusting looking and smelling things into a beer. I don't know what's going to happen at this point but the airlock and yeast I dumped smelled incredible yesterday. Very strange. If nothing else, I'm expecting an extremely digestible beer a bit over 7%. I really only did all of this because I was extremely dissapointed in the Brett of my first trial of this but I'm still too cheap to buy more packs. Hope it works better this time.

[Chris Alvey]

I see your Funkiness and raise you a false fermentation due to the nucleation sites on the hops (maybe.)

I like this...

[JohnD]

This Brett Blond is going to be a bit different I think. After I pitched an enormous yeast starter, I turned around and made a new starter with Brett and a celebratory contribution from the tribe where we ceremoniously consumed a bunch of Orval's and dumped their yeast into the starter. I think the Orval yeast would have concerned most people's common senses due to it's appearance. Not to mention throwing Brett on top of it all. But I let that eat a couple days on the stir plate and decided to decant very little. It was the funkiest looking and smelling thing I have yet to witness and in it went into the conical. It seemed like a fairly reasonable fermentation but when i dumped some yeast out of the conical and pitched some hops a week later, all hell broke loose on the fermentation again. It's fermenting just as hard as when it started for some reason. Reminded me only of throwing fruit in a secondary.

I have no idea why my lower gravity blond's always ferment in such odd ways but in this case, I have never put so many disgusting looking and smelling things into a beer. I don't know what's going to happen at this point but the airlock and yeast I dumped smelled incredible yesterday. Very strange. If nothing else, I'm expecting an extremely digestible beer a bit over 7%. I really only did all of this because I was extremely dissapointed in the Brett of my first trial of this but I'm still too cheap to buy more packs. Hope it works better this time.

Sounds a little scary! Can't wait to taste it>

[sirgiovanni]

I just got home and it's been 24 hours now with no slow down.

[sirgiovanni]

Still no slow down. lol
Maybe it took a while for the Brett to really kick in. Who knows.

[sirgiovanni]

I don't know if it was the Brett kicking in late but it went strong for 5 days before slowing down at all.

Yeast is spinning for a blueberrry Tripel.

[sirgiovanni]

Blond hit 85% attenuation. That was my best yet
Trying hard not to tap it yet but it was delicious flat and warm out of the hydrometer tube. I'm going to take a keg of it camping in a couple weeks with a keg of 11% blackberry/raspberry mead. May not accomplish much that week.

Blueberries have jump started the Tripel in true supernova fashion!

[sirgiovanni]

[Chris Norrick]

OMG that's nasty!

[sirgiovanni]

Vacations over, time to get busy again.
Taps are running low but I somehow have all fruit stuff with a carbonated blackberry/raspberry mead, a cherry dark strong, and blueberrry tripel.

This weekend, brewing a 10% dark strong. Next weekend, 7.2% dubbel.

[sirgiovanni]

I have 2 left-over blond soft candy sugars if anyone wants them. They were 5 apiece plus shipping. I'll sell them both for a rochefort 6.

[BREWsmith]

I have 2 left-over blond soft candy sugars if anyone wants them. They were 5 apiece plus shipping. I'll sell them both for a rochefort 6.

Pardon by ignorance, is that Belgian candi sugar? 2 lbs? What is a rochefort 6 in USD?

[sirgiovanni]

Soft candi sugar is something Belgian, that particularly Rochefort is mentioned for using in their ales to bring up alcohol without adding sweetness. It has a slightly different flavor, they say. I dunno. But the process is slightly different in obtaining the sugar.

Anyway, Rochefort is sold at Frontier on Greenriver. The 6 degree goes for 5.99 I think. Add another dollar for the other two degrees as they go up. If you get me one, do yourself a favor and get one for yourself, each one.