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Old 04-15-2014, 03:25 PM   #11
MileHighBrewer
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If you want to use brett C as a primary, I'd highly suggest a large starter and higher ferm temps. Chad Yakobson suggests going between ale and lager pitch rates, like 1.25-1.5 and fermenting in the 70s. You can get a pretty quick beer, sometimes as fast as sacc yeast. The flavors will continue to develop and grow over time but you can still have finished beer in a few weeks.

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Old 04-15-2014, 05:13 PM   #12
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Quote:
Originally Posted by MileHighBrewer View Post
If you want to use brett C as a primary, I'd highly suggest a large starter and higher ferm temps. Chad Yakobson suggests going between ale and lager pitch rates, like 1.25-1.5 and fermenting in the 70s. You can get a pretty quick beer, sometimes as fast as sacc yeast. The flavors will continue to develop and grow over time but you can still have finished beer in a few weeks.
If I do a 1.5 liter starter, should I do a smaller step first or just pitch the vial straight and let it go on the stir plate for a week?
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Old 04-18-2014, 12:30 PM   #13
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My other question is, should I use a stir plate for the starter, or will the excess oxygen cause ethyl acetate?

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Old 04-21-2014, 12:38 AM   #14
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I started by using wlp670 which is a blend of saison yeast and a Brett strain. I fermented for about 12 days then racked to secondary and added some oak cubes to age for a couple of months. I also underpitched hoping to bring out more funk. My second brett batch is with WLP644 which I stepped up to a 1 liter starter and pitched as a primary yeast in a 2.5 gallon batch. As far as equipment I saved some plastic bits here and there until I had a second set.

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