Appearance – Beautiful, thick, meringue like head. The beer is clear amber on the second pour some sediment comes out as well. The steady streams of bubbles keeps the head inflated perfectly.
Smell – Mild aged Brett funk, starting to get a bit more barnyard (like Mo' Betta, but not nearly as much). Light spicy hops, they have faded since the last tasting.
Taste – Still not very funky, but definite earthiness. Nice balance between hoppiness and dryness. Not sweet, and still without and real tart/sourness. I may up the finishing hops next time around to keep the spicy finish around longer.
Mouthfeel – Prickly carbonation, light body, very refreshing. Carbonation is slightly stronger than before, but no danger of gushing.
Drinkability/Notes – A great session beer for this warm May evening. I wonder if it was the extra O2, acid malt or fermentation temp that caused my batch of Mo' Betta Bretta to get funky so much faster than this one.
I am about to do my first 100% Brett beer, and have a question. I usually get about 4-5 batches out of one vial/pack of yeast. Can I reuse Brett the same way I reuse Sachromyces? If so, I want to do about 4 batches with the white labs Brett B trois.
ReplyDeleteThe brewer from Surly and Chad Yakobson have both reported getting good results from repitching Brett multiple times. They also suggested that you can lower the pitching rate without issue when using Brett that has recently completed fermentation. Good luck!
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