so long story short- i made a light brett beer the day of my sons birth, nothing but hallertau blanc in whirlpool for close to an hour. (this was at home playing with new recipes) as can be imagined, i wasnt able to give it much attention and it had 4 months of benign neglect. then bottled and let it sit for a month or so. at 6 months it was great. that white wine character came through and a bit of fruit from the brett, fantastic.
in subsequent attempts, i kept getting a spicy phenolic flavor, almost like a saison. weird. thought it was an infection, that it was bad temp control on the brett, underpitching, not enough o2, too much o2, infected culture from white labs, etc. etc. lots of opinions, all seemingly plausible.
but i just made it again, with different yeast lab's culture, and its the same thing. a spicy/herbal/quasi-phenol flavor.
the only differences between the first brew and more recent attempts is .... aging time. and then the most recent also got dry hoppping.
anybody else have these crazy different profiles from HB? i was expecting the white wine and grape but instead ive got some strange herbal/floral/spicy thing. given that i didnt touch the original beer for 6 months, is this just the normal progression of HB? not good for dry hopping?
im totally stumped. the hops are from the same supplier, and i assume the same harvest. i would not even guess its the same recipe. definitely do not want to make 5bbls of this if its going to taste like one of those weird european herbal tonics. definitely not what i was expecting.
in subsequent attempts, i kept getting a spicy phenolic flavor, almost like a saison. weird. thought it was an infection, that it was bad temp control on the brett, underpitching, not enough o2, too much o2, infected culture from white labs, etc. etc. lots of opinions, all seemingly plausible.
but i just made it again, with different yeast lab's culture, and its the same thing. a spicy/herbal/quasi-phenol flavor.
the only differences between the first brew and more recent attempts is .... aging time. and then the most recent also got dry hoppping.
anybody else have these crazy different profiles from HB? i was expecting the white wine and grape but instead ive got some strange herbal/floral/spicy thing. given that i didnt touch the original beer for 6 months, is this just the normal progression of HB? not good for dry hopping?
im totally stumped. the hops are from the same supplier, and i assume the same harvest. i would not even guess its the same recipe. definitely do not want to make 5bbls of this if its going to taste like one of those weird european herbal tonics. definitely not what i was expecting.
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