Beer Forum

If anyone feels like nerding it up and reading Chad Y.'s dissertation on Brett, you can find it here. http://www.brettanomycesproject.com/dissertation/

spiderwrangler wrote:If anyone feels like nerding it up and reading Chad Y.'s dissertation on Brett, you can find it here. http://www.brettanomycesproject.com/dissertation/

Very informative and a great read. I have read it a couple of times over the last year.

Chad is a great guy, very knowledgeable and down to earth. I have had the pleasure of meeting him and talking with him about all things Brett. over the last year. Can't wait to hear the show and for him to get his own brewery off the ground in Denver!

It looks like Chad has an article in this month's Zymurgy on Brett., complete with recipes, including the Baltic Porter "Nightmare on Brett St." that they discussed on the Session!

I just listened to the 4/15/12 show and wow, I want to brew a 100% beer so bad now.

On another note that I heard about glycerol and it's perception to mouthfeel. Has anyone tried adding glycerol to a finished beer to achieve the 1-2 g/l rate for a beer they thought was too dry?

I like dry beers myself but sometimes get marked down in a comp for being too "dry" and wondering if this could be a solution.

I have some glycerol I was using for freezing yeast but I think there is another option

Just not sure how to measure to get a 1-2 g/l rate either.

1-2 grams per liter? A 5 gal batch is 19 L, so add 19 grams and see how it goes? Or better, do side by side and see what it brings to the body.

spiderwrangler wrote:1-2 grams per liter? A 5 gal batch is 19 L, so add 19 grams and see how it goes? Or better, do side by side and see what it brings to the body.

Thanks, I'll try someday on a small scale and see how it goes.