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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > ECY19 Brettanomyces Custersianus
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Old 07-23-2014, 09:27 PM   #11
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Originally Posted by jhay_x7 View Post
I brewed an American Wheat with this strain. It does produce all of the melon/fruit characters as described on ECY's site. I did not have it around long enough to develop any tartness but it did have a very low sulfur aroma in the beer. One other thing - this yeast is not flocculant, not even in a little. My keezer is set at 32F and any beer I have ever let sit in there for a month has come out crystal clear with gelatin. I think it ate the gelatin
I am sorry to hear that your beer isn't clearing as you'd hoped, but that last line seriously amused me. Brettanomyces custersianus laughs at your attempts to clarify your beer, puny mortal!
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Old 07-31-2014, 01:51 AM   #12
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Mine is clear as can be. No gelatin, at room temp. This is a photo two months after bottling.

I also got a hind of acidity that has developed over time as well. Sorry to hear your results seemed to be the opposite


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