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Old 02-03-2010, 02:21 AM   #1
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Default Source For Brettanomyces Anomalus?

So I am just getting into Brett fermentations, and I am looking to split a 5 gal batch and ferment one with Brett. A and the other with Brett. C. The problem is, I can't seem to find a source for any cultures of Brett. A from Wyeast, White Labs or otherwise. Does anyone have an inside source for this strain so I can get my Brett career a-goin'?

Worst case scenario, I have a starter from the dregs of two bottles of Avery 15 that seems to be taking off that I could pitch in place of the Brett A. Again, I am new to Brett, so while it looks like a layer of yeast is forming at the bottom of the flask, I am not sure on the time-line, or the visual clues for an actively fermenting Brett starter, so input on this would be helpful too. Thanks in advance for the input!

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Old 02-03-2010, 04:35 AM   #2
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http://madfermentationist.blogspot.c...alus-brew.html

Email that guy or ask someone on the Babble Belt homebrew forum. Those guys will have it or know where to get it.
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Old 02-09-2010, 01:54 AM   #3
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The Avery 15 dregs should work fine, just keep in mind brett grows slower than sacc yeast so it will take about a week to get a big enough starter built up to pitch. If you have a warm place (~80*F) for the starter, that will also help.

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Old 02-09-2010, 05:14 AM   #4
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Big +1 to the temp thing. I've brewed all-brett beers before and Brett C & A in particular really like at least over 70F if possible.

Even when using a 1L starter at 70+F I've had Brett C beers have lag time of 3-4 days before there was noticeable activity in the primary. (Turned out delicious though, btw.)

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Old 02-10-2010, 02:56 PM   #5
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yet another +1 to higher temps. My Brett C starter and small batch really benefited from temps in the 74-76+ range.
Had raging active fermentation, less than a full 24 hours after pitching, but the airlock smelled pretty fruity (pretty sure now, it was just the sour cherries in the brew, not full out esters), so I pulled it off the heater a bit and it dropped a few points and fermentation activity subsided greatly. Just put it back on and will report back if the activity restarts.

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Old 02-10-2010, 04:36 PM   #6
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I'll agree on the high temps for Brett C, but the same high temps with Brett A gave me a load of terrible band-aid/phenol character. Brett A isn't produced anymore, Wyeast phased it out about 3 years back. Honestly I like White Labs Brett C better. If you are looking for something similar maybe you could get your hands on the Wyeast Brett C, although its VSS run ended in June.

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Old 02-17-2010, 02:02 PM   #7
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Just FYI, I sent an email to wyeast about when they will release the Brett. C again, and here was their response:

"The 5151 Brett. c. will be on our PC lineup next quarter (April - June)"

As an aside, the 5.5 gal 1.040 batch that I pitched the starter made from the Avery dregs is still bubbling away about two weeks later. I am keeping the temperature right around 70, and so far the airlock smells wonnderful. Ill post back up with some tasting/gravity readings in a week or two when I transfer to secondary.

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Old 02-17-2010, 02:07 PM   #8
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In the book Wild Brews, the Jeff Sparrow seems to indicate that Brett C is really just a specific strain of Brett A.

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Old 02-18-2010, 03:09 PM   #9
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I have read that, and that was part of the reason that I wanted to get my hands on Brett A specifically, so that I could do a split batch and compare the two to see for myself. I guess i'm just not trusting enough

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Old 02-18-2010, 04:07 PM   #10
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A and C are the same in the same biological sense that all ale yeast are Saccharomyces cerevisiae, but there can be huge flavor/brewing differences between different strains of ale yeast (compare an American ale yeast to a Belgian for example).

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