AG#79 – Never Mind the Bollekes

15/07/2017 – Racked to secondary and added a vial of WhiteLabs Brettanomyces Lambicus. FG of 1.010.

22/07/2017 – No action from the fermenter or change in the aroma, though it might take more time.

24/07/2017 – Starting to develop a brett aroma now, along with a small pellicle.

26/07/2017 – Added French oak chips (medium toast) which had been boiled to remove the harsher tannins. I want a very subtle oak level in this beer. The aroma from the fermenter is just amazing.

01/08/2017 – Took a gravity reading of 1.008-1.010. Doesn't seem to be much movement on the gravity, which is surprising, so I'll bottle this at the weekend.

03/08/2017 – Seems to be some bubbling at the surface of the beer now, so I'll postpone bottling it until the gravity is stable.

05/08/2017 – Took another gravity reading and the SG hadn't budged at all, so bottled to 2.5 vol in heavy gueze bottles. Also racked a portion to a demijohn, leaving some headspace with which to add some fruit in the coming days. Added the dregs from a bottle of Oud Beersel kriek.

07/08/2017 – Added 900g of frozen raspberries. Just about enough room in demijohn, so hope the refermentation doesn't get too explosive.

14/08/2017 – Fermentation is now pushing pink beer through the airlock, which I should have anticipated, given the lack of headspace.

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