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Old 07-21-2010, 06:15 PM   #11
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Originally Posted by Shrewd_Alchemist View Post
That's no krausen....
...it's a space station.

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Old 07-21-2010, 06:35 PM   #12
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Its not Brett, its some wild bacteria that got into your equipment or possibly mutated yeast.

Here is a pic of what I've had in the past:



Here is what someone else had:



I just kegged a batch of a Saison and had similar stuff on top of it. This is why I think it might be coming from yeast. Mine was washed and previous batches had similar growth but did not cause any problems to the flavor of the beer.

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Old 07-21-2010, 07:33 PM   #13
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Looks like Brett to me, which is a yeast.

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Old 07-21-2010, 08:32 PM   #14
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Brett takes a long time to become active:

(3 to 7 days) Enteric Bacteria and Kloeckera Apiculata
(2 weeks) Saccharomyces
(3 to 4 months) Lactic Acid Bacteria
(8 months) Brettanomyces plus Pichia, Candida, Hansenula and Cryptococcus


In the few cases of me having this I had it after 2.5-3 weeks in primary.

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Old 07-23-2010, 05:45 AM   #15
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Quote:
Originally Posted by Pivzavod View Post
Brett takes a long time to become active:

(3 to 7 days) Enteric Bacteria and Kloeckera Apiculata
(2 weeks) Saccharomyces
(3 to 4 months) Lactic Acid Bacteria
(8 months) Brettanomyces plus Pichia, Candida, Hansenula and Cryptococcus


In the few cases of me having this I had it after 2.5-3 weeks in primary.
You are applying that Sparrow chart too narrowly. He is talking very generally about the order of microbiological functioning in lambics.

Brett can most certainly become active immediately, given the right sort of environment and infection/innoculation.
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Old 07-23-2010, 06:01 PM   #16
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You are applying that Sparrow chart too narrowly. He is talking very generally about the order of microbiological functioning in lambics.

Brett can most certainly become active immediately, given the right sort of environment and infection/innoculation.
If Brett becomes active doesnt it need a long time to produce any of the flavors associated with it (barnyard, horsey, etc)?
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Old 07-23-2010, 06:34 PM   #17
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If Brett becomes active doesnt it need a long time to produce any of the flavors associated with it (barnyard, horsey, etc)?
Orval is something like 2 months from brew day to going out to retail, and the brett isn't added until a reasonable way into the process. It definitely gets "brettier" with age, but there's a reasonable amount of brett flavor right out of the gate.
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Old 07-23-2010, 06:56 PM   #18
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Originally Posted by Pivzavod View Post
If Brett becomes active doesnt it need a long time to produce any of the flavors associated with it (barnyard, horsey, etc)?

Depends on a ton of factors, sugar supply, oxygen, brett pitching rate, kind of brett, nutrients available to it, etc.
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Old 07-23-2010, 06:58 PM   #19
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This is what I know. I was eating lunch and now I am not anymore. GROSS!

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Old 07-23-2010, 07:25 PM   #20
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In my case it always appeared late in the fermentation (2.5+ weeks). I guess there wasnt much sugars left, brett was not pitched directly and very low amount of oxygen due to the fermentor being closed from day 1.

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Primary: 04/29 Pomegranate Nectarine Apfelwein, 05/23 Petite Saison
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Kegs conditioning: 01/29 - 04/29 Cranberry Apfelwein, 04/29-05/23 Petite Saison
RIP: 11/07-11/28-01/29-05/04-11/17 Flanders Brown Ale
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