how long for all-brett fermentation

moti_mo · 12-16-2011, 03:53 PM

I will start my first all-brett (brett C.) fermentation this weekend. How long do you guys typically leave your all-brett fermentations to ensure good attenuation?

I leave my typical sacch. fermentations for 5 weeks without worrying about them and then transfer to keg after checking the gravity to ensure attenuation. Should I expect a similar time frame for the all-brett c.?

Also, I know I should do a large starter for this one, but how large is large? 1 liter 1.040 for a 5 gallon batch? 2 liter?

**android** · 12-16-2011, 04:30 PM

there's a bunch of good info in this thread about all brett beers. saq is our resident expert in such matters.

http://www.homebrewtalk.com/f12/muse-my-second-all-brett-beer-135753/

sounds like you can follow a similar time frame when you go all brett.

dcp27 · 12-16-2011, 04:58 PM

5-6 weeks is what i normally do for all brett. I'd go with lager pitching rates

Calder · 12-17-2011, 12:27 AM

Use a high pitching rate.

Use some acid malt.

My all-brett beers are taking about 10 weeks. They are mostly done in 2 to 3 weeks, but after that there is still some slow activity to get the last few points, and it takes a long time to clear.

moti_mo · 12-21-2011, 02:35 PM

She's chugging away in the fermenter. I used a 1.5 L starter for the 1.050 OG wort, but it still took ~36 hours to get started. In contrast, the other 5 gallons that was pitched with Wyeast 3726 Farmhouse, no starter, was going in ~6 hours. Both smell great coming out of the airlock since I used a healthy amount of Falconer's Flight and Styrian Goldings hops.

If it doesn't attenuate well after ~6 weeks or so, I'll probably rack it onto the Farmhouse yeast cake to finish up.

**Steelers77** · 01-03-2012, 01:38 PM

I'm 8 weeks into an all brett I made with a capped mash and it's down to 1.004. I'm just waiting for the yeast to settle out then I will dry hop it and keg. I have another that's been on raspberries for 8 months (I got lazy). I just racked it off and will get it bottled soon.

moti_mo · 01-03-2012, 02:55 PM

Quote:

Originally Posted by Steelers77

I'm 8 weeks into an all brett I made with a capped mash and it's down to 1.004. I'm just waiting for the yeast to settle out then I will dry hop it and keg. I have another that's been on raspberries for 8 months (I got lazy). I just racked it off and will get it bottled soon.

How does the 8-week all-brett taste at this point? I only have experience secondary-fermenting beers with brett and I gave each ~3 months. Both had great fruity brett esters without a ton of the barnyard funk, which is what I was looking for. I'm not really "looking for" anything with this one, just more of an experiment to see for myself how an all-brett beer progresses.

pohldogg · 01-03-2012, 10:13 PM

I let my last brett c beer go for 8 weeks ferment plus one week dry hop (brett DIPA). First bottles tasted really clean and the hops covered up the brett flavor. 8 weeks later though the beer was hella funky and by the last few bottles there was a strong musty flavor, which I happened to really like.

I was looking for funk so I underpitched with one vial no starter no oxygen. It seems that pitching rates and oxygen can really impact the brett character.

moti_mo · 01-04-2012, 03:21 PM

Quote:

Originally Posted by pohldogg

I let my last brett c beer go for 8 weeks ferment plus one week dry hop (brett DIPA). First bottles tasted really clean and the hops covered up the brett flavor. 8 weeks later though the beer was hella funky and by the last few bottles there was a strong musty flavor, which I happened to really like.

I was looking for funk so I underpitched with one vial no starter no oxygen. It seems that pitching rates and oxygen can really impact the brett character.

I'm also thinking about dry-hopping this one. I used lots of Styrian Goldings and Falconer's Flight late additions, so I'm expecting it to have lots of hop flavor. I'll probably keg it, drink a few pints to see how I like it, and then decide whether or not I want to dry hop.

**Steelers77** · 01-04-2012, 04:01 PM

I used the ECY Brett blend #9 and it claims that it should be real funky. I'm getting real fruity with a hint of funk at the end.

That being said, I only brewed 3 gallons and gave it a 15 sec shot of O2. The thing took off like a rocket! It was down to 1.012 in 2 days then took another 4-5 weeks to get to 1.004.

I tried it two days ago and it's still fruity, it will be good with the Citra dry hoppping should accentuate the fruitiness.
To be honest I could have been drinking this beer for a couple of weeks now, after one week it tasted great (I actually considered kegging it). I'm sure after the dry hops it will only be better.