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Old 04-28-2012, 12:27 PM   #1
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Default Repitching Brett from a 100% Brett fermented beer

So I brewed a 100% Brett C fermented ESB, which is now fully bottle conditioned. Im wondering what type of shape the Brett in the dregs of the bottle are in. I'm racking a Saison tomorrow and was thinking of throwing a few gallons in secondary then pitching the dregs of this beer.

What Im worried about is if this Brett has become accustomed to fermenting simple sugars and wont be able to attenuate the Saison any further. I may not be wording this properly...



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Old 04-28-2012, 05:03 PM   #2
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So I brewed a 100% Brett C fermented ESB, which is now fully bottle conditioned. Im wondering what type of shape the Brett in the dregs of the bottle are in. I'm racking a Saison tomorrow and was thinking of throwing a few gallons in secondary then pitching the dregs of this beer.

What Im worried about is if this Brett has become accustomed to fermenting simple sugars and wont be able to attenuate the Saison any further. I may not be wording this properly...

I get what your saying and I dont have direct experience with it, but I doubt you will have an issue. I'd consider adding some French oak chips in with it to help give the Brett something else to eat and a little oxygen.


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Old 04-28-2012, 05:50 PM   #3
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I wouldn't be worried about it.

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Old 04-28-2012, 10:10 PM   #4
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I suspect that won't be a problem. Genetically they are still brett and they still possess the necessary genes to produce the necessary proteins/enzymes for higher sugar metabolism.

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Old 04-28-2012, 10:15 PM   #5
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Yea that's kind of what I figured, I kept thinking about why you make a starter with DME and not table sugar since with the sugar you're training the yeast to be "lazy". Thought there might be something similar going on. I'll try it out and if I get no action I'll report back.

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Old 04-30-2012, 12:34 AM   #6
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I have done what you asked several times and with good success.

Just so you know Brett may or may not attenuate the beer any further it really depends on the strain and the current sugars available. A big misconception about Brett is that it needs sugar like Sacc to produces flavor and that is not true. Brett will take the current esters, acids and phenols and depending on the strain transform these to different esters, acids and phenols.

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Old 05-03-2012, 02:03 PM   #7
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Awesome, thanks for the insight.

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Old 05-03-2012, 04:37 PM   #8
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No problem. The Brewing Network podcast with Chad Y from Crooked Stave addresses a lot of this.
http://thebrewingnetwork.com/shows/866

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Old 05-03-2012, 08:28 PM   #9
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I actually listend to it after I posted this, very informative.



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