Underpitched All-Brett issue...now what?

**dcHokie** · 01-19-2012, 12:00 PM

I brewed a 10 gal batch of Hobgoblin (1.066 OG), pitched sacch in 5 gal and left 5 gal for an all-Brett version.

I pitched a starter of WLP Brett-C on Monday evening, and now it's been 2.5 days without any visible signs of fermentation. My starter was around 1600 mL, but Mr. Malty lager pitching rates suggests around 3L starter so, underpitched. I planned on just pitching another vial or two last night, but didn't realize that everything else i had on hand was either Lacto or Brett-L and I can't make it to my lhbs before Saturday.

I've only done one other all-brett and it took off like a sacch; anyone have an all-brett take a while to start -- do I just wait? Do I pitch a sacch strain? Aerate? Just pitch the brett-L? Any suggestions....

moti_mo · 01-19-2012, 07:22 PM

I just had the EXACT same situation with my all-Brett C ale. I pitched a 1.5 L starter on Sunday evening and didn't see any signs of fermentation until Wednesday afternoon. At that point, it took off rather well and had a nice krausen going for about 2 - 3 weeks, which subsequently dropped.

I realized that I had two things going against me - (1) that I was underpitching, although I wasn't too overly concerned about this, and (2) that my basement is a quite stable 68 degrees F, below the recommended 70 F lower limit for Brett C. However, I've always had great results fermenting a little below (2 to 4 degrees) the lower limit of most yeast strains, at least flavor wise I think it usually comes out really clean. However, this is my first all-brett beer, so we'll have to see.

Haven't tasted it yet, but was planning on tasting it this weekend, at the 5 week mark. I'll let you know how it tastes. Anyway, if you can draw a parallel to my experience (which isn't straightforward b/c there could be some other differences), you may just see some fermentation starting soon.

Soma · 01-19-2012, 08:21 PM

In Jamil & Chris White's yeast book, they recommend pitching Brett at lower rates than Sacc (200,000 cells/mL). Did you aerate brett wort more than the sacc one?

ryane · 01-19-2012, 08:44 PM

Quote:

Originally Posted by Soma

In Jamil & Chris White's yeast book, they recommend pitching Brett at lower rates than Sacc (200,000 cells/mL). Did you aerate brett wort more than the sacc one?

I think that was for secondary fermenation, not when its used as the primary strain. FWIW I would take anything Jamil says about sours with a grain of salt, they really dont seem to be something he likes much, and to me at least it seems the reason he has tried them is due to the surge of interest in them recently (dont wanna be forgotten)

moti_mo · 01-20-2012, 02:47 PM

Any action on your all-brett-c? Or did you pitch some brett L in there?

**dcHokie** · 01-20-2012, 03:02 PM

Quote:

Originally Posted by moti_mo

Any action on your all-brett-c? Or did you pitch some brett L in there?

thanks Moti, after reading your post I just decided to be patient and not pitch anything else. I did wrap the carboy in a couple of fleece jackets to warm it up a bit.

Early this morning there was a bit of white film on the surface, then by the time I was leaving for work there was a single pellicle-like bubble, 4-5 inches high and the diameter of a dinner plate. Wish I'd snapped a pic, it nearly filled up the entire headspace, kind of a like a frosted snowglobe of funk.

moti_mo · 01-20-2012, 04:42 PM

Quote:

Originally Posted by dcHokie

kind of a like a frosted snowglobe of funk.

I like it!

moti_mo · 01-29-2012, 12:15 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.