Even More Brett Beers Brewday

Today’s brew allowed me to transfer over the first two beers from the Great Brett Experiment. And like with the last transfer, another split decision: custersianus is a workhorse while claussenii is a lazy bastard. Punk ass claussenii. So claussenii and ECY05 are going to hang out in the corner together until they learn to play well with others. Don’t feel too bad for them; they’ll still be able to chat with the 10 other three gallon carboys adorning my dining room beer storage room. Something tells me I might be permanently influencing my house character.

Oh, and in a related turn of events, this beer also marks my official crossing of the Lolli curve: the moment when I’ve brewed more beers than Kevin Lolli has made blog posts for the year. Technically, the Lolli curve threshold was passed with the American Weissbier, but I forgot to mention it. I’m mentioning it now, though, dammit.

141. Even More Brett Beers
Mash:
6 lbs. MFB Pale
4 lbs. Weyermann Pilsen
1 lb. Breiss White Wheat

Mash @ 151° F for 90 minutes w/ 3 ½ gallons of RO water & 2 g. gypsum; collected 2 ¼ gallons @ 1.084
Batch sparge @ 160° F for 20 minutes w/ 4 gallons RO water & 2 g. gypsum; collected 4 ¼ gallons @ 1.024

Collected 5 ¾ gallons; topped off with 1 gallon RO water, brought to a boil (60 minutes), & added:
w/60 to go: 1 ½ oz. Magnum pellet 10.0% AA

w/5 to go: 1 oz. Magnum pellet 10.0% AA

Let stand for 20 minutes, chilled, and split into two 3 gallon carboys:
141a. yeast cake of 136a. ECY19 Brettanomyces custersianus plus 3 Hungarian house toast oak cubes
Brewed: 3/16/2013
Secondary: 6/28/2013
Bottled: 7/20/2013 w/ 2.0 oz. table sugar

OG: 1.052
FG: 1.000

141b. yeast cake of 136b. WLP645 Brettanomyces clausseni plus 3 Hungarian house toast oak cubes
Brewed: 3/16/2013
Secondary: 6/28/2013
Bottled: 7/20/2013 w/ 2.0 oz. table sugar

OG: 1.052
FG: 0.998

Tasting Notes: