Sunday, May 20, 2012

Pioneer Series-Citra, Tasting Update

Its been a month since I brewed my 1st all Brett beer.  I used brettanomyces claussenii for the primary fermentation.  The original post is here.  Today I took a gravity reading and I was still at 1.030.  I am a little concerned that it is not lower 4 weeks into the primary.  I still have some activity, so I am optimistic about the beer continuing to ferment down to around 1.010-ish.  My original goal was a total fermentation time of 6 to 7 weeks. 

@4 Weeks of Solid Brettanomyces Fermentation



The beer is still cloudy but the papaya, mango and pear flavors dominate the nose and taste of the beer.  It is almost like drinking a Jumex canned drink.

Pretty close to this
I am very excited to see how this ends up.  Today I am going to add another .50 of citra as a dry hop.  Once I'm ready to bottle I will add some bugs (lacto and pedio) to deepen the flavor over time.




4 comments:

  1. Interesting that it staled out so high. There are a couple reasons this could happen and are discussed in Chad Y's paper.
    1. The lower the starting pH the better for Brett attenuation - I need to look at the paper again for the exact value.
    2. Pitching rate will also influence attenuation considerably - not sure what size starter you used, but the amount of yeast White Labs gives you in a vial is very small (meant for secondary). And will need to be stepped up to at least normal ale pitching rates.

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    1. Jeff,

      I built up the starter for 15 days. So I got one rapid growth around day 8 or 9. It was a big pitch of wort. I am not to worried (Yet) If it does stall it has a great flavor and I'll toss some other bugs in it.

      As for the Ph level, that is a mystery.....

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  2. Quite honestly, when you shared this beer with me, my palette (mind) was blown. It was unusual in a very good way. I think you're analogy with Jumex is pretty spot on (I actually bought and drank the papaya Jumex the day after you shared it with me just because of the conversation we had whilst sampling it). I have a very hard time accurately describing it because it's so far removed from other beers I've tasted. It smells and looks like juice. But the taste is something completely different. It's sweet (because of the remaining gravity, I imagine) and almost candied in a way, but the background flavor is horse and loam. It's really disconcerting to drink because the aromatic expectation differs so significantly from the actual taste. Despite the disconnect between the two, I liked it. I can tell that when it dries out it's going to taste significantly cleaner.

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    1. The smell was the reason I drove over to your house and forcefully made you take a sip. Over the last couple days the fermentation is really clicking alway, although I haven't taken a gravity reading since you tried it.

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Thanks for Commenting, Prost!