My experiment in using a brettanomyces culture to try to evoke the twang of Guinness Extra Stout (described
here) continues apace.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiibRKK5RyiNZDyk7TybDL-p4lvDbi11vKHqgK6-seFQqfIUQa-mh7ewWJxGg9zxE12cVPSuMnnGfjSjrduusxUEj3ofhlB-945NYI1il3zOjwJRDrHvWbGOE0MpmLF5YDlNwSFNA/s200/Irish+Stout.jpg)
Last night I added the funky yeast and this morning, their activity was visible. I almost lost my nerve: when I transfered the beer into this carboy, I tasted a bit, and it was
marvelous. Sally asked if I was sure I wanted to risk screwing up such a wonderful beer, and I'll admit to a bit of second-guessing. But hey, worst case is I brew another batch and forget the brett.
In any case, I write all this as an excuse to post a picture of the stout, so you can see the yeasties in action.
Recipe, S.V.P.?
ReplyDeleteAhh, that looks like a pretty beer. I look forward to hearing about how it turns out.
ReplyDeleteI don't generally have time to do all-mash brewing, so I take a short-cut with dry extract. This batch used amber and dark extract, a pound of roasted barley, I think a quarter pound of crystal malt, willamette, perle, and kent golding hops and a London ale yeast from wyeast. The brett was a special order from wyeast.
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