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toman8r 01-18-2010 04:07 AM

Secondary Brett Fermentation - Brett Starter?
 
When using Brettanomyces for a secondary fermentation is it OK to first make a starter with the Brett?

My understanding is that when Brett is used in a secondary fermentation it will be superattenuative (90%+). And when Brett is used as the sole fermentation strain it is not nearly as attenuative (~80%).

Since Brett will be the sole fermentation strain in the starter I assume it will adjust to this environment and not superattenuate. But when the starter is pitched into my beer (that has already been through a primary Sacc fermentation), will the Brett be able to adjust to their new environment and superattenuate?

I'd just pitch this Brett vial but it expired in July 09 and the mrmalty calculator says the viability is only 10%, so I am thinking a starter would really help.

chode720 01-18-2010 01:42 PM

I have not used a Brett yet, but my understanding is that it is not needed to make a starter. Stresssing the Brett in this situation can be considered a good thing and it will help it produce a lot of its flavors.

Someone else correct me if Im wrong, but Im pretty sure I have heard this before....

kennymae 01-19-2010 02:36 AM

Gravity
 
Out of curiosity, what was your OG, and what will be the gravity going in to secondary?

toman8r 01-19-2010 11:01 PM

Quote:

Originally Posted by kennymae (Post 1820156)
Out of curiosity, what was your OG, and what will be the gravity going in to secondary?

OG 1.062, current gravity is 1.026 (been there for over a month now).

Quote:

Originally Posted by chode720 (Post 1818034)
I have not used a Brett yet, but my understanding is that it is not needed to make a starter. Stresssing the Brett in this situation can be considered a good thing and it will help it produce a lot of its flavors.

Someone else correct me if Im wrong, but Im pretty sure I have heard this before....

I've heard that too, I am just concerned because it expired so damn long ago.

I think I'm just going to pick up a new vial and save this one for an all brett beer where I can feel comfortable making a starter and stepping it up a few times.

fightingswede 01-19-2010 11:06 PM

I've worked with Brett some and its activity is so slow that putting it in a starter is a waste of time. Just dump it in and wait awhile. If you don't have some awful-looking gunk show up in a month, get a new batch. How long are you planning to leave it in total time?

toman8r 01-20-2010 01:06 AM

I'm thinking 6 months or so, longer if necessary. The other half of the batch is getting the dregs of a bottle of Consecration (prob more bugs later too) and 1+ year most likely.


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