Posts Tagged ‘rye amber’

rye bottling, bkyeast brett tasting, bottle waxing

Saturday, January 5th, 2013

tasting the all brett trio

during the last couple of weeks I set aside some time between the lights and action of the holiday season to finish up some projects from the last few months.

  • first up was the bottling and kegging of the three variations of the rye amber I brewed a month ago.  the five gallons of all-brett B (FG: 1.008, ABV: 5.83%) and standard saison  (FG: 1.005, ABV: 6.3%) each went into kegs, while the two gallons of saison/brett blend  (FG: 1.006, ABV: 6.14%) were bottled.  after some thought, I primed with brown sugar for a little extra depth in the finished product – the molasses in the sugar seemed to complement the nuances of the saison in particular.
  • upon tasting samples of each variety, the saison predictably produced the most assertive aroma and flavors, while the brett B variety was somewhat neutral.  however, after recently tasting a matured version of my all brett B blonde,  I’m confident that the brett complexity will develop in the rye amber (the blonde had a very refreshing, funky, and dry brett character after a month in the fermentor and another in the bottle).

I also set aside part of an evening to review the three bkyeast variations I had bottled up about a month ago.  here are some thoughts:

  • WY3191 brett isolate: decent carbonation, clear gold, transparent; lemony, tart aroma; clean taste with a slight bretty lemon back; mellow and drinkable
  • cantillon iris isolate C2: very little carbonation, amber gold, transparent; funky fruit nose; floral earthy taste; pretty good depth/complexity, may add something interesting to a saison or wild beer, seems like it would take a while to fully develop
  • cantillon iris isolate C3: very light carb, amber gold, transparent; light stone fruit, characteristic brett finish; like C2, would make a good complementary fermenter, like C2, may have to wait a while for all the flavors to round out here

in addition, I finally got around to waxing a bunch of bottles for the long haul.

  • I waxed up my mead, banning, and apricot lambic bottles with dark grey wax, which represented the last of this year’s vintage.  I hit my bottles with a different color wax for easy age identification and display consistency.  I also buy my wax in big bulk chunks that I melt down in a larger coffee can over the stove and then pour into a small tomato paste can for bottle dipping so that the melted wax can reach further down the neck of each bottle.

bottles waiting to be filled               kegging

adding brown sugar to the bottles               waxed up and ready for the shelf