Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Brett B

Reply
 
LinkBack Thread Tools
Old 10-29-2013, 10:10 PM   #1
GySgtLynn
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: San Diego
Posts: 335
Liked 11 Times on 8 Posts
Likes Given: 21

Default Brett B

I pitched some Brett on a Sasion a week ago.. I don't see any kind of pellicle formation yet. Is this normal? I have the heat around 85 degrees and racked the beer to a secondary at 1.001 before pitching the brett b..

__________________

Liquid Medication Brewery

Primary: Pale Ale

Secondary: None

Bottled: None

Keg: Chipotle Stout

GySgtLynn is offline
 
Reply With Quote Quick reply to this message
Old 10-30-2013, 02:06 AM   #2
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 5,402
Liked 238 Times on 213 Posts
Likes Given: 2

Default

You may not see a pellicle at all. You don't always get one. One week would be very quick.

At 1.001 you have not left the Brett much food. I don't really know how it works, but I believe it also works on the esters the sacc has created. Whether it needs other sugars to help that process or not, I don't know.

__________________
Calder is offline
 
Reply With Quote Quick reply to this message
Old 10-30-2013, 02:27 PM   #3
badlee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Thailand, Chiang mai,Thailand
Posts: 1,231
Liked 58 Times on 51 Posts
Likes Given: 14

Default

Yup, looks like your Brett pitch will just go to sleep with nothing for supper.
Try racking it off the original yeast, adding some new wort and then pitching some Brett.

__________________
badlee is offline
 
Reply With Quote Quick reply to this message
Old 10-30-2013, 04:44 PM   #4
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 3,936
Liked 616 Times on 456 Posts
Likes Given: 238

Default

unlike sacc, brett does not need sugars (the bugs are so hardcore they can live off cellulose from wood). brett will eat all sorts of by-products from the sacc, complex sugars that the sacc couldn't touch, etc. a 1.001 beer still has sugars in it, because a completely fermented beer - with no sugars at all - is below 1.000 (something like 0.990 i believe).

if you want to give the brett something to eat - not needed - add an ounce or two of boiled malto-dextrine.

__________________
.
What hops should I grow? Hop grower's comparison table. Looking for cheap honey?

Drinking: citra saison
Fermenting: a hop-bursted APA w/ Conan, a citra farmhouse with ECY08 & brett blend.
Aging: a bunch of belgian and soured stuff.
Up next: either an imperial stout or something to use up my homegrown hops... TBD.
sweetcell is offline
GySgtLynn Likes This 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Help with recipe for brett pale ale or brett saison TNTgill Lambic & Wild Brewing 14 06-13-2014 08:35 PM
Repitching Brett from a 100% Brett fermented beer Coff Lambic & Wild Brewing 11 05-29-2014 01:40 AM
Adding Brett to a Brett beer Calder Lambic & Wild Brewing 4 09-28-2011 04:39 PM
Brett L. fermentation question for 100% Brett L. beer asterix404 Fermentation & Yeast 7 03-17-2011 05:30 PM
Secondary Brett Fermentation - Brett Starter? toman8r Fermentation & Yeast 5 01-20-2010 01:06 AM