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Old 08-30-2013, 02:37 PM   #1
reed1911
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Default fusel from brett?

I made a simple blond trying to mimic the Cuvee 4 from Redbud brewing. Not being able to get any info from them I cultured the yeast from the bottle. On smell it appeared to be brett c. Very fruity in smell and taste. 5 gal batch 25 IBU, pitched the starter and let it sit for 3 days then pitched the dregs from a Dupont bottle. Great ferm, down to 1.00 in 2 weeks, I now have a pellicle and the beer beneath has a strong isopropal alcohol taste and smell. Now, being that the Dupont strain is supposed to be very similar to 3711 french saision, fermenting warm (72-75) should not have been a problem, it has not in the past. So, my assumption is the brett is the cause of the fusel. Is that right? Will it clean up? Time may tell, but I thought I'd ask in order to know what to expect. I'll certainly let it ride and continue taste test.

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Old 08-30-2013, 03:21 PM   #2
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I fermented a saison with 3711 at those temps a few months back. Came out fairly clean with a touch of spice and banana esters.
You didn't ferment too warm so I really don't know

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Old 08-30-2013, 07:29 PM   #3
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Yup, not worried about the 3711, done too many with it and the Belgium strain all at warm to hot (95) with no issues. I can find very little in the way of issues with brett producing the higher alcohols, other than that they tend to reduce them by breaking them down. Not sure if anyone else has seen this before. As a side note, it is not the normal brett funk, but a pretty clear rubbing alcohol smell and flavor.

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Old 09-01-2013, 12:20 AM   #4
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If you abuse yeast with super high temps (excluding crazy saison yeasts which can handle temps in the 90s), they will produce a dastardly beverage. But at 75F, it doesn't sound like you have done so. Bottom line, I think it will clean itself up in time. High o.g. can also produce fusels, but they also clean up in time. What was the o.g.?

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Old 09-01-2013, 02:10 AM   #5
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The Dupont strain can handle temps in the 90s (Dupont actually ferments in the 90s), and Brett is OK up into the 80s, maybe higher.

Maybe what you are smelling or tasting is not fusel alcohols. Let it ride and see what it ends up like.

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Old 09-01-2013, 03:33 PM   #6
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Quote:
what was the o.g.?
1.058
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Old 09-02-2013, 04:36 PM   #7
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DuPont is 3724 not 3711. I have fermented 3711 at 78 with no issues; however, it was a petite saison at 4% abv.

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Old 09-02-2013, 06:05 PM   #8
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3711 will also ferment hot. My house saison is 6.5% ABV, fermented with an equal blend of 3711/3724 at 82. Never had any issues.

I have never gotten fusels from brett (which isn't to say it can't happen). You're probably just getting some sort of fermentation off-flavor that will clean up in time.

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Old 09-03-2013, 04:18 PM   #9
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Did you pitch warm? We all know that Saisons can ferment warm/hot but you still need to pitch on the cooler side so you dont shock the yeast. I brew a fair amount of Saisons, with and w/o Brett, and always pitch in the mid to high 60's, let it free rise into the 70's then add heat as it starts to level off. Ive never had an issue with fusels from Brett but I have noticed it in other peoples beers, and I always wonder if they are pitching too warm.

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Old 09-07-2013, 02:29 PM   #10
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After brewing about 10 batches of saisons I've always pitched at room temp 72-ish and ramped them up in various ways. Needless to say I've never had one have anything like what this batch is putting off. Three weeks now and the isopropal smell is VERY present, its hard to judge the taste as it is very complex, but there is a noticeable fusel aftertaste and aroma through the nose. I'm going to leave it for a while and see how it ages. The pelicle is great! about 3/4-1" thick where I keep disturbing it to grab samples, gravity is right at 1.002 and holding. If I can get rid of the damn fusel taste it will be a wonderful saison.

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