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Old 11-19-2010, 09:51 PM   #1
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Default Anyone done an all Brett beer?

I have some WLP650 (Brett B). I'm going to make a starter and use in to add some Brett to a couple of gallons of each of my next several brews. Looks like it will be about 12 gallons over the next couple of months; I have 2 batches that are almost ready to bottle that I could steal a couple of gallons from. Thought it would be a good way to get some variety and plenty of use out of the vial. Just need to keep feeding the starter. I have lots of 1.25 gallon glass carboys that I can store the beer away in for 6 to 9 months.

I also thought I might try an all-brett beer with it to finish out the starter at the end, but I'm not sure what to do or what to expect, and wondered if anyone could give some advice or experience:

- I read that as the primary yeast, it acts like regular yeast and ferments quickly and doesn't ferment as low as if it is the secondary yeast. Does this mean it can be bottled and consumed within a couple of months?
- What does Brett yeast give to the beer when it is the primary yeast?
- What styles of beer would be best?
- What temperature is best to ferment at?

Any advice appreciated.

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Old 11-19-2010, 11:08 PM   #2
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As I understand it, the more you treat it like you would sacc (e.g. aeration, proper pitching, ferment in the 60s) the less brett character you will get and the faster fermentation will occur. The less you aerate and the lower your pitching rate, the more it will act like brett and the longer it will take.

I believe I also read (possibly from Vinnie at Russian River?) that even with a high pitching rate and plentiful aeration it can take a couple of months for fermentation to reach FG. Most of the fermentation will finish in a week or so and then it takes another couple of months to reach a stable FG.

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Old 11-20-2010, 12:08 AM   #3
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I believe I also read (possibly from Vinnie at Russian River?) that ...
Prob right, Vinnie has an all brett beer.
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Old 11-20-2010, 12:15 AM   #4
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Ok, so don't rush it. Maybe bottle after 3 months. I assume keep it on the primary all that time.

What style goes with it. Maybe a Brown Ale?

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Old 11-20-2010, 05:46 AM   #5
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I had mine on brett c for 6 months.
its funk but not sour.
Next time i am using pedio.

but thats just me.

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Old 11-20-2010, 07:24 PM   #6
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I have an all brett IPA going right now with brett B and C. According to Ithaca brewing (re: super friends IPA) they pitch big slurry and they give it 2 weeks to ferment. Not sure if that means it's completely finished, or just at an acceptable FG.

I made individual 1L starters for one week, stepped up with another .5L and put each on a stirplate for 12hrs..hand shook for another 6 days, so two weeks total. Within a couple hours of pitching i had activity and by 12 hrs a big krausen had formed. It fermented hard (harder than any sacc. yeast i've used) for about 3-4 days straight and finally give up by about day 5-6. I'm giving it another week before i check the gravity.

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Old 11-20-2010, 09:12 PM   #7
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Quote:
Originally Posted by Gritsak View Post
I have an all brett IPA going right now with brett B and C. According to Ithaca brewing (re: super friends IPA) they pitch big slurry and they give it 2 weeks to ferment. Not sure if that means it's completely finished, or just at an acceptable FG.

I made individual 1L starters for one week, stepped up with another .5L and put each on a stirplate for 12hrs..hand shook for another 6 days, so two weeks total. Within a couple hours of pitching i had activity and by 12 hrs a big krausen had formed. It fermented hard (harder than any sacc. yeast i've used) for about 3-4 days straight and finally give up by about day 5-6. I'm giving it another week before i check the gravity.
Thanks. Good information. I intend to have plenty of yeast by the time I get around to this. What was your OG. Will be interested in what FG you gat and any notes on taste the Brett give it.
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Old 11-20-2010, 09:35 PM   #8
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OG was 1.062. I'll post my gravity in a week or so (if i remember). I'm shooting for around 1.012-15...if i'm close i'll probably still give it another week or so in the primary (i plan to keep it in there for at least 3-4 weeks), then transfer to the secondary and dry-hop.

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Old 11-21-2010, 12:14 AM   #9
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I did two all Brett beers this year. I did a pale beer with Brett B and L together and then a robust porter on the same yeast cake.

I wish I had also added lacto or pedio for some sourness. I'm not disappointed in the beers but I wouldn't brew them again. They are just really barnyard when you use Brett exclusively. I mean I know that's part of the point with Brett but with the porter, we're talking like shoveling a barn barnyard.

It certainly dries out what ever you throw at it and like I said, I'm still drinking them but they aren't beers I would do again. I want more sourness. I'll stick to adding Brett to other beers that also have some sort of Sacc strain. Cheers.

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Old 11-21-2010, 03:56 AM   #10
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I've done an all brett brown ale with brett L.. Made a big starter (I think 1 gallon, been a while) and pitched it like a normal yeast (aeration, temps a little higher at 75) and it took off like a rocket! Thickest, creamiest krausen i have ever seen, almost like a nitro stout head but four inches thick. Smelled lie straight pineapples out of the airlock, not even a hint of brett horsey-ness. Took it from 1.052 to 1.010 or something close in eight days. I let it sit on the cake for another month, then transfered to a secondary for another month. FG was rock solid al the way through the secondary, so I bottled it normally.
After about three weeks, cracked one open. VERY fruity, with lots of pineapple and a little cherry, raisins and caramel from the crystal and brown malt, and a solid hop backbone. There was just a whiff, just a whiff of brett showing through.

I killed the last bottle of it last month, that bottle had about a year and a quarter on it, and it was sublime. Nice and funky, but still had alot of the fruit left, especially the cherries, and surprisingly not bone dry, although it was a tad more carbonated than I would have liked.

All in all, a great beer, and I hope you enjoy dancing with wild yeasts!

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