Brett Starter Question

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Brulosopher

Brulosopher

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I've currently got a 2 L starter of WLP644 B. Brux Trois sitting on the stir plate, where it's been for the last 5 days; I plan to keep it there another 5 days, as I've read Brett starters require 8-10 days. I guess my first question is, am I accurate in this?

Also, I've heard some folks don't use stir plates for Brett, is there a good reason for this? Should I take mine off and let it sit still for the next few days?

Thanks!
 
If I recall correctly, the reason some do not use starters for blended strains is because some strains will dominate in the starter instead of letting natural selection happen in your fermentation vessel where the bugs have more sugars to work with.
 
chip82 said:
If I recall correctly, the reason some do not use starters for blended strains is because some strains will dominate in the starter instead of letting natural selection happen in your fermentation vessel where the bugs have more sugars to work with.
Click to expand...

I was under the impression this was primarily for yeast/bug blends, no?
 
Brett will also produce acetic acid if there is too much oxygen. However, if you crash and decant off the beer from your starter before pitching the amount of acetic acid will most likely be too low to detect.
 
ryanhope said:
Brett will also produce acetic acid if there is too much oxygen. However, if you crash and decant off the beer from your starter before pitching the amount of acetic acid will most likely be too low to detect.
Click to expand...

Perhaps I'll start crashing it after 7 days on the stir plate and leave it for a couple days prior to pitching.
 
This is a long but beneficial thread on Trois. https://www.homebrewtalk.com/f127/wlp644-brett-b-trois-326861/index3.html

Check me on this but I believe it is suggested around 7 days like you said for the starter. Also If I remember correctly I listened to Chad Yakobson talk on the Sunday Session about Brett, and how he suggested not to crash cool it. (anyone else remember this or am I just pulling stuff out of my butt?) When I had to step up a starter of it I just let it sit for 2 days and then would decant.
 
ellijo89 said:
This is a long but beneficial thread on Trois. https://www.homebrewtalk.com/f127/wlp644-brett-b-trois-326861/index3.html Check me on this but I believe it is suggested around 7 days like you said for the starter. Also If I remember correctly I listened to Chad Yakobson talk on the Sunday Session about Brett, and how he suggested not to crash cool it. (anyone else remember this or am I just pulling stuff out of my butt?) When I had to step up a starter of it I just let it sit for 2 days and then would decant.
Click to expand...

Thanks for the link, I'll check it out. I turned the stir plate off, took a bit of yeast to save for another batch, and let it sit. It is rather quickly dropping out of suspension; I plan to shake it up a few times per day. I'm brewing Thursday and assume all is okay, no?
 
ellijo89 said:
This is a long but beneficial thread on Trois. https://www.homebrewtalk.com/f127/wlp644-brett-b-trois-326861/index3.html

Check me on this but I believe it is suggested around 7 days like you said for the starter. Also If I remember correctly I listened to Chad Yakobson talk on the Sunday Session about Brett, and how he suggested not to crash cool it. (anyone else remember this or am I just pulling stuff out of my butt?) When I had to step up a starter of it I just let it sit for 2 days and then would decant.
Click to expand...

With a 100% ferment you want to pitch at lager rates so you really need a massive starter. 7 days is pretty short imo. If you are going to step-up the starter I would cold crash it other wise yeah keep it warm. Good luck.
 

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