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02-06-2012, 11:32 PM
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#11
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Senior Member
Join Date: Nov 2007
Posts: 3,880
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Quote:
Originally Posted by maltoftheearth
I have heard others talk about Brett as if it can contaminate everything but glass.
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Brett is just another type of yeast. If you want to play it safe, have a separate set of soft plastics (tubing, o-rings, etc.) for it, but a normal cleaning/sanitizing procedure should get rid of it.
__________________
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Fat Man Brown Porter (Pro-Am #2), WLP 351 Hefeweizen, WLP 860 Munich Helles
Primary: Centennial Falcon IPA (Pro-Am #1), sLambic I
Secondary: Flanders Red
Kegged:Himmel un Ääd Kölsch #8, Farmhouse Session Saison Pilot Batch, Chocolate Milk Stout, Pale Ale, Chili Smoked Porter, Berliner Weisse w/ Brett #3
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02-06-2012, 11:48 PM
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#12
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Senior Member
Join Date: Oct 2010
Location: Carthage, North Carolina
Posts: 309
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Quote:
Originally Posted by ArcaneXor
Brett doesn't produce appreciable sourness, bacteria do.
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Recommendations?
__________________
Long range forecast: saison, porter.
5G Big Boy Glass Primary (Alpha): Rochefort 8-ish
5G Big Boy Glass Primary (Beta):
2.5G Baby Glass Primary: Empty
Keg 1: Helles of a Good Time
Keg 2: Wry Smile Rye IPA
Keg 3: Munich Helles
Bottled: 80 Shilling Scotch Ale
Fond memories: Octoberfest, Basil Dark Ale, Maibock, three yeast Pils, local red wheat, Caffrey's clone, Munich Helles, Dortmunder Export, Imperial IPA, English Ale, Belgian Golden, Harlequin Brewmance
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02-06-2012, 11:53 PM
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#13
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Senior Member
Join Date: Nov 2007
Posts: 3,880
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Quote:
Originally Posted by maltoftheearth
Recommendations?
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If you want it sour, I'd try a Roeselare-type blend. If you just want it dry with some funk, any of the Bretts will do. Clausenii is more fruity, lambicus has smoky to cherry-like notes, and bruxellensis is the traditional barnyard funk strain.
__________________
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Fat Man Brown Porter (Pro-Am #2), WLP 351 Hefeweizen, WLP 860 Munich Helles
Primary: Centennial Falcon IPA (Pro-Am #1), sLambic I
Secondary: Flanders Red
Kegged:Himmel un Ääd Kölsch #8, Farmhouse Session Saison Pilot Batch, Chocolate Milk Stout, Pale Ale, Chili Smoked Porter, Berliner Weisse w/ Brett #3
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02-07-2012, 02:17 PM
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#14
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Senior Member
Join Date: Oct 2010
Location: Carthage, North Carolina
Posts: 309
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A couple additional questions on the addition of souring yeasts:
(a) If the original problem was non fermentable sugars then how will adding more yeast help make this beer even more dry?
(b) Now that I think about it, if the addition of yeast DID cause additional fermentation then I would have a problem with CO2 buildup in my keg - no?
(c) Some of these yeast strains look like they need months before an appreciable result is achieved. Anything faster? I only have 2 kegs and I don't want to assign this keg for months to an experiment that may not produce great results.
Thanks again to everyone who is helping educate me on these approaches. It is such a big relief to have folks who can help you when your beer go sideways :-)
__________________
Long range forecast: saison, porter.
5G Big Boy Glass Primary (Alpha): Rochefort 8-ish
5G Big Boy Glass Primary (Beta):
2.5G Baby Glass Primary: Empty
Keg 1: Helles of a Good Time
Keg 2: Wry Smile Rye IPA
Keg 3: Munich Helles
Bottled: 80 Shilling Scotch Ale
Fond memories: Octoberfest, Basil Dark Ale, Maibock, three yeast Pils, local red wheat, Caffrey's clone, Munich Helles, Dortmunder Export, Imperial IPA, English Ale, Belgian Golden, Harlequin Brewmance
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02-07-2012, 06:01 PM
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#15
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Senior Member
Join Date: Nov 2007
Posts: 3,880
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Quote:
Originally Posted by maltoftheearth
(a) If the original problem was non fermentable sugars then how will adding more yeast help make this beer even more dry?
(b) Now that I think about it, if the addition of yeast DID cause additional fermentation then I would have a problem with CO2 buildup in my keg - no?
(c) Some of these yeast strains look like they need months before an appreciable result is achieved. Anything faster? I only have 2 kegs and I don't want to assign this keg for months to an experiment that may not produce great results.
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a) Brett, and especially bacteria, can ferment some types of sugars that regular ale yeast can't.
b) Yes, it's best to vent it periodically. Yeast don't like high pressure.
c) Brett can work reasonably quickly, but it will continue to develop for a long time. Keeping it warm will speed the process up.
__________________
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Fat Man Brown Porter (Pro-Am #2), WLP 351 Hefeweizen, WLP 860 Munich Helles
Primary: Centennial Falcon IPA (Pro-Am #1), sLambic I
Secondary: Flanders Red
Kegged:Himmel un Ääd Kölsch #8, Farmhouse Session Saison Pilot Batch, Chocolate Milk Stout, Pale Ale, Chili Smoked Porter, Berliner Weisse w/ Brett #3
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02-07-2012, 06:08 PM
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#16
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Beer Me!!!
Join Date: Apr 2011
Location: Winston-Salem, NC
Posts: 3,027
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All good questions.
Brett can break down some of the long chain sugars that saccharomyces strains cannot.
The stainless keg is as easy to clean as a glass carboy but the orings will likely need to be replaced.
__________________
Consider thy liver. It is evil. It is proper that all evil things be punished.
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