how long for all-brett fermentation - Page 2

moti_mo · 01-29-2012, 12:16 AM

Just taking a gravity sample (and more importantly tasting) my all-Brett C. one tonight, now at 6 weeks in. Tastes great, really clean and fruity. 1.052 to 1.010 in 6 weeks (could've been 1 week, but I never check gravity until at least 4 weeks), and I think its just right to go ahead and keg it.

I know this is becoming much more widely known, but it tastes just like a normal sacch. fermentation with a fruity ale strain. If I didn't know it was brett., I absolutely wouldn't guess it at all. I'm psyched to see how this one tastes once its fizzy.

Its other 5 gallon brother, fermented on the Wyeast 3726 Farmhouse yeast, has been kegged for 2 weeks, and is tasting great. The 3726 yeast attenuated to 1.004 and is super-spicy and dry, so I'm actually glad that this one leveled off around 1.010, has a little more body, and a little more fruit than funk.

nofootbreak · 01-29-2012, 07:38 AM

I just tasted a sample of a beer that used a saison grain bill, and all brett b. Only a one gallon batch, but after three weeks there was noticeable funk to the beer. Excited to see that its come through this early, and will probably just let it sit for two to three more weeks, bottle and then pitch that yeast cake into a bigger batch.

Not sure if its because of the small batch, but if I could end up turning around brett beers in about a month that would be fantastic...