In either case, it does or it doesn't, the vial you see there was so clean tasting, and well attenuating I figured I'd repitch the slurry of it into a vat of my Rye Chocolate Stout I was brewing today and let 'er rip. That stout:
As seen draining from the boil kettle into the fermenter, is underway now.. no turning back now. I'm not scared. The way I see it, this Brett C is wicked versatile.. very clean when young, and supposedly develops a pellicle and some funk building buggers if you let it sit. Friggin' awesome! My new house yeast, I figure. ;)
In other news, that sourdough bread I have been building up over the course of the past 4 days... check it:
Sweet. It tastes great! The cell structure is open in places, but no huge gaps. The crumb is soft and slightly tangy, but not overly so. The crust is a *bit* chewy, but not hard to eat.. tho I wish it was more like the 50% starter based tinned bread I just did a couple days ago. Now *there's* a bread with a fantastic crust! But either way, it's easily my best boule so far to date. Rather complex.. so I'm working on a way to pare that down a bit.. if I could get 80% of this flavor from a much simpler dough build, I'd be a happy man. Stand by for details on that.. long story short, he suggests a much larger sourdough starter percentage than I've been using, or has been suggested to me in other books. I've been using somewhere near 30% for a starter, but this fellow is suggesting 50% or more, in some cases.. I made a tinned bread the other day that is so sour and so GOOD, I may not make yeasted bread again if I can help it. It's totally awesome! I've also been screwing around with King Arthur flour again.. as much as I hate to say it, it seems to be worth the 50% price hike over my Gold Medal stand by.. drats. I'll post some updated recipes in the near future when I can figure out which direction I'm going and what I can prove to work, at least, in my own kitchen.
Carry on...
Good.
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