Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Secondary Brett Fermentation - Brett Starter?

Reply
 
LinkBack Thread Tools
Old 01-18-2010, 04:07 AM   #1
toman8r
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Orange County, CA
Posts: 75
Liked 2 Times on 2 Posts

Default 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.

__________________
toman8r is offline
 
Reply With Quote Quick reply to this message
Old 01-18-2010, 01:42 PM   #2
chode720
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Cleveland
Posts: 528
Liked 4 Times on 4 Posts

Default

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....

__________________

Primary1: Pumpkin Ale
Primary2: Christmas Ale
Pimary3: Apfelwein
Secondary: Sour Brown
Drinking: Warrior Pale Ale, Wit, American Rye
chode720 is offline
 
Reply With Quote Quick reply to this message
Old 01-19-2010, 02:36 AM   #3
kennymae
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Santa Cruz, CA
Posts: 7
Default Gravity

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

__________________

Tell them we are mighty yam growers!
-New Guinea tribal elder

kennymae is offline
 
Reply With Quote Quick reply to this message
Old 01-19-2010, 11:01 PM   #4
toman8r
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Orange County, CA
Posts: 75
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by kennymae View Post
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 View Post
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.
__________________
toman8r is offline
Hoptimistic Likes This 
Reply With Quote Quick reply to this message
Old 01-19-2010, 11:06 PM   #5
fightingswede
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Posts: 18
Default

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?

__________________
fightingswede is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2010, 01:06 AM   #6
toman8r
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Orange County, CA
Posts: 75
Liked 2 Times on 2 Posts

Default

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.

__________________
toman8r is offline
Hoptimistic Likes This 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Using Brett kmlavoy Recipes/Ingredients 12 02-05-2013 10:27 PM
All Brett beer fermentation start. derekm Lambic & Wild Brewing 34 11-10-2009 02:07 AM
Brett starter or no starter squeekysheep General Techniques 4 07-31-2009 02:54 AM
IPA with Brett? dstar26t Recipes/Ingredients 11 06-24-2008 12:55 PM
Old Ale and Brett Brewsmith Recipes/Ingredients 6 09-06-2006 07:54 PM