Brett noob w/ questions - Page 8

**Burgs** · 02-07-2012, 11:58 AM

Interesting, I will check mine out again but I don't think I have anything like that sitting on top. It's actually fairly clear at this point too, but there's constant positive pressure on the airlock and I always see little co2 jets rising up. Gotta get something else brewed so I can leave this alone for a few months!

Coff · 02-07-2012, 01:18 PM

I couldnt agree more, I need to brew something with a quick turnaround so I can ignore this damn thing. Ive been obsessing over it.

Im glad I snapped that photo bc I had a pipe burst in my bathroom and had to move the fermenter somewhere else while there is work being done in there. So unfortunately I broke that pellicle but it will reform quick. It has almost no activity though, no bubble shooting up, not airlock activity, almost completely still so I dont think Im too far from being done.

**Burgs** · 02-09-2012, 04:41 PM

Speaking of next batches...

I have a grain bill weighed out from a 2.5 gallon batch I was planning on doing. I am going to start doing larger batches, and since I can't separate all this out - I'm going to have to use what I've got.

4.5 lbs Belgian Pils
1.0 lbs Vienna
4 oz Belgian Biscuit
4 oz Aromatic

I am thinking about turning it into a dubbel:

11.0 lbs. Belgian Pils
1.0 lbs. Vienna
6 oz Caramel 120L
4 oz Belgian Biscuit
4 oz Aromatic

I have 1lb of D-45 amber candi syrup that I would like to add at the end of the boil. A couple of questions:

1. Do you guys think 7.2% candi syrup is enough for a dubbel?
2. Is the D-45 acceptable vs. a darker syrup like D-90

Second part of my idea is this - what if I split this in half and ferment half with my Brett C. yeast cake? For people that are doing 100% Brett primaries - if I check the gravity on my currently-fermenting pale/blonde batch and I have 70-something% attenuation, would it be ok to take it off the cake? I would not bottle it at that point, in case there was still enough yeast in suspension to eat a few more gravity points.

Sebas83 · 02-09-2012, 05:45 PM

+1 on the Brett C split batch.

The candi sugar is just there for fermentability. If it gets you to your OG, you're good.

kingwood-kid · 02-10-2012, 06:06 AM

For all-Brett beers, you don't need special bottles or extreme patience. I bottled a Brett C ale 2-3 weeks after brewday in Mexican Coke bottles. That was over a year ago, and the bottles haven't exploded and don't foam over upon opening. I don't really like the beer, but that's not the point.

With Brett as a secondary yeast, you still don't have to wait a year to bottle, just until you are 100% sure the gravity has stabilized. The flavor will continue to evolve even after the gravity stops dropping. If you're worried about bombs & gushers, it's not a bad idea to add a little less sugar than you otherwise might. I've bottled a month after adding Brett B Orval Dregs, and everything turned out fine.

bjohnson29 · 02-13-2012, 10:57 AM

Hey guys, I brewed a 100% Brett L beer and gravity dropped from 1056 to 1015 in 2 weeks. I was kind of surprised since most hope their beer finishes in 4-6+ weeks. Im planning on leaving it on the brett for another 1-2 weeks, then packaging. Thoughts? Also, keg or bottle?

kingwood-kid · 02-13-2012, 11:30 AM

I vote bottle, so you can see how it changes over time. Plus, you'd hate to tie up a keg with something you'll probably only have one of at a time.

**Burgs** · 02-13-2012, 11:46 AM

I took a sample of my batch over the weekend - gravity was at 1.010. Tasted pretty much like the Northern Brewer Patersbier recipe. Not surprising, I guess, since both are mostly Pilsner malt and noble hops. Will probably leave it alone for a while longer & see what happens.

**Burgs** · 02-13-2012, 11:48 AM

Oh, and people complain about bottle-conditioned homebrews giving you gas if you drink the sediment? Drinking a yeasty sample from a carboy is waaaay worse. I dropped bombs on the wife all day... she was not pleased.

dcp27 · 02-13-2012, 12:40 PM

Quote:

Originally Posted by Sebas83

The candi sugar is just there for fermentability. If it gets you to your OG, you're good.

the darker candi sugars definitely add flavor as well, its not just a fermentability thing

Quote:

Originally Posted by bjohnson29

Hey guys, I brewed a 100% Brett L beer and gravity dropped from 1056 to 1015 in 2 weeks. I was kind of surprised since most hope their beer finishes in 4-6+ weeks.

mine are usually like 99% done within 2weeks, but tend to take another 2 weeks to fully clear and trickle down a lil more. its also kinda like any other yeast, just cuz its done fermenting in that time, doesnt mean its ready.

Quote:

Originally Posted by kingwood-kid

Plus, you'd hate to tie up a keg with something you'll probably only have one of at a time.

why would you drink it any less than others?