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Thursday, October 11, 2007

Mmmm, Brettanomyces

My experiment in using a brettanomyces culture to try to evoke the twang of Guinness Extra Stout (described here) continues apace. 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.


  1. Ahh, that looks like a pretty beer. I look forward to hearing about how it turns out.

  2. I 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.