feeling the funk

funkadelicNo, not that funk. Just a quick brewing update. I have probably mentioned before that I want to get more experimental with my homebrew and walk on the wild side of fermentation. From now on most of my brews will be fermented, at least in part, by critters such as Brettanomyces, Lactobacillus and Pediococcus rather than traditional Sacchromyces strains. To start this new love affair off, back at the end of April I racked batch one of New Addition to secondary and added a smack pack of Wyeast Lambic Blend . Being impatient, I popped it open and took a sample. It’s now at 1.014 and has a very light brett character with hints of sour cherry and some cola, but overall the bugs have not had too much influence yet. It definitely is going down the right path, but the path seems to be long. At least a pellicle just started to form. That will be fun to watch (for a beer geek like me).

baby_brewer090913Hop Nest batch #2 was brewed last Sunday. The recipe was modified from the original test batch. Rather than 100% Munich I added a touch of Aroma malt. The hopping schedule stayed the same but I slighlty lowered the amount of Amarillo and upped the amount of Nelson Sauvin. So where’s the funk? Well I split the batch into two fermenters. One received the same US-05 yeast as the original recipe but the second fermenter received a large pitch of Wyeast Brettanomyces Clausenii. This is supposed to be the “cleanest”, and possibly fastest of the Bretts. I hope it will give me some of the pineapple aroma that is can produce, although the reported success of this seems to be spotty. After 48 hours I wasn’t seeing any activity in the Brett fermenter. I read from several people that they were seeing lag times of 3 days, but I was still worried. Thankfully I was greeted by an enthousiasticly bubbly airlock when I came home from work on the third day. Reports say that this brett can ferment out a beer in 5 weeks. I hope thats true because I intend on serving this beer at the Alvinne International Homebrew happening on Nov 7th, next to the “normal” version.

Further, I plan on starting with the Grand Funk… Lambics. I figure each year I will try to brew one Lambic and then in a few years I can start to play with blending a Geuze. Also in the pipes is a series of 100% Brett beers with all the other Brett strains I received from Chad. Maybe my imperial stout will also get the funky beat with some critters and oak thrown in after primary fermentation.

– The Funk Soul Brewer

4 thoughts on “feeling the funk

  1. I tip my hat to you! I love sour beers and beers that have the funkiness of Brett in the mix, but till now I haven’t had the conviction to take the plunge with my own brews. Looking forward to seeing how it goes for you!

    Never thought of a 100% Brett beer though! That’s gonna be be funktastic! 😀

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  2. You’ll love what you get from those 100% Brett brews. I found Lambicus to have the most pleasant aroma/flavor. I even got a bit of tartness out of it from the Vanilla Wine beer. Claussenii seemed to be much more mellow but fermented out at the same rate as the L. Good luck with the lambic, it’s something I need to get to doing.

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  3. I just started my first all Brett beer the other day (using Brett C.) I’m glad to hear about the lag time because it’s been a little under 48 hours and no activity yet. I was getting a little worried, especially since I also have lacto souring it in the meantime!

    Keep us posted on your funkalicious creations (and absolutely *adorable* baby, btw.)

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  4. I just started my first all Brett beer the other day (using Brett C.) I’m glad to hear about the lag time because it’s been a little under 48 hours and no activity yet. I was getting a little worried, especially since I also have lacto souring it in the meantime!

    Keep us posted on your funkalicious creations (and absolutely *adorable* baby, btw.)

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