Rather than wait until fermentation was mostly complete (as I have been doing), I added the first dose of dry hops on brew day while waiting for the wort to cool a few more degrees for pitching the yeast. WYeast London III (WY1318) is a surprisingly flocculant strain when massive dry hopping isn’t involved, although not as much as the White Labs Dry English Ale (WLP007) used by Trillium. If an ingredient or technique benefits flavor/aroma/mouthfeel, but harms clarity or color, then I’m all for it! However, even I have to admit that I may have gone too far with this batch of New-England-style hoppy pale ale.ĭry hopping during active fermentation seems to disrupt flocculation, possibly by preventing the yeast cells from linking together(?). I’ve always put appearance way down the bottom of the brewing-importance hierarchy. Chad Yakobson's research suggests Brett produces less of several interesting esters when starting at a low pH, so that may account for the blandness. Carbonation could be a notch higher, but I didn’t want to risk gushers.ĭrinkability & Notes – A fun gallon of beer, glad I answered the calling of the eternal thought “I could ferment that!” I have the yeast/bacteria I harvested from this batch at work in something resembling a Berliner weisse with oat malt it will be interested to see how it does as a mixed rather than staggered fermentation. Mouthfeel – Light and crisp, but not thin and watery as even my favorite Berliners can be. The ECY Dirty Dozen seems reliable for primary fermentation, but sadly having 12 Brett strains didn't provide 12 times the aromatic complexity. Beyond the fruit and acidity not an especially interesting beer. Nice tropical fruitiness, but I could see doubling it to four passion fruits per gallon. Taste – Bright lactic-citric acidity, much mellower than the apricot. Glad I added the fruit, it shines on a bland canvas. The Brett doesn’t come through distinctly, a hint of rubber behind the fruit. Smell – The passion fruit comes through nicely, although nothing approaching the intensity of the apricot (which was over 2 lbs/gallon). Faint haze, but I’ll take that in exchange for the beautiful head retention (thanks to both wheat flour and pre-acidification of the wort). I scooped the pulpy interiors, seeds and all, into the jug for infusion.Īppearance – After a few cloudy but delicious beer reviews, I thought it was time for something a bit more visually transparent. When I got home and opened one of them, that pervasive tropical aroma reminded me that I had a gallon of leftover base sour beer from Atomic Apricot. Wakefield Brewing's neon-pink Dragon Fruit Passion Fruit Berliner gets plenty of hype, although I’ve yet to try it. I’m certainly not the first brewer to add passion fruit to beer, I've enjoyed Breakside Passionfruit Sour, Jolly Pumpkin-Maui Brewing Sobrehumano Palena’ole, and Tired Hands’ Such Passion (Simcoe IPA "Conditioned on heaps of passion fruit purée"). Many brewers (and chefs) skip the actual fruit and opt for purée, but I bought two with no plan of what I'd make with them. I was at the supermarket a couple months ago and happened to see fresh passion fruit for $3 each. This is largely because it has an potent flavor and loads of seeds. Passion fruit is one of the few fruits that is almost always used as a flavoring rather than consumed straight passion fruit mousse being the classic example. Microbe Overview: Yeast, Brett, Pedio, and Lacto.
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