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Old 12-13-2012, 03:17 PM   #11
johnnyjumpup
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Great! Any tips for using Brett- when to add, what in needs in terms of nutrients and time, etc?

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Old 12-13-2012, 05:18 PM   #12
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I think our cider aged for about 4 months on the Lacto, mostly because the brandy flavors were super harsh early on and the cherry puree didn't want to come out. Like I said I don't make the cider there just do the tasting room and help out bottling part time so this information is from talking to our ciderer (that's now a word) and watching him do his job. I do get to taste everything though and it turned out great.

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Old 12-13-2012, 10:50 PM   #13
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Great! Any tips for using Brett- when to add, what in needs in terms of nutrients and time, etc?
Depends on just how funky you want it to be. A complete Brett ferment would be too much IMO, but if you ferment to 75%-95% completion with a normal yeast then inoculate with your Brett strain to finish up you should be just about there. The sooner you add the Brett the funkier it will be.
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Old 12-13-2012, 11:11 PM   #14
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Depends on just how funky you want it to be. A complete Brett ferment would be too much IMO, but if you ferment to 75%-95% completion with a normal yeast then inoculate with your Brett strain to finish up you should be just about there. The sooner you add the Brett the funkier it will be.
I just read that an all Brett beer wont have the funk. That the Brett funk only appears when Brett is added after primary fermentation.

Is that wrong? Or is it just different in ciders?
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...it's fine if it's fermenting.
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Old 12-14-2012, 12:15 AM   #15
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I just read that an all Brett beer wont have the funk. That the Brett funk only appears when Brett is added after primary fermentation.

Is that wrong? Or is it just different in ciders?
Hal, to be honest, I've never had a 100% Brett cider nor even seen such a thing in my travels. But in my experience, both for sequential controlled fermentations as well as more rustic style French ciders where the 'wild' ferment is a localized blend of Saccharomyces and Brett that the earlier/greater Brett influence is directly related to the colony size and the amount of time they have had to work. This is consistent with what I have experienced with infections in the commercial cider and wine industries.

I would find it unlikely that a full on Brettanomyces fermentation would not exhibit the funk in cider, and would chalk it up to differences between wines and beers as I simply don't know enough about beer to call it wrong or right.

That being said, Brett characteristics do mellow with age. We have a cider at work which was inoculated with Brett with ~1brix of sugar left. Was offensive for well over a year, simply bad from years 2-3, finally drinkable after 4, and now in the 4.5-5 range is rather nice for the educated palate.
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Old 12-14-2012, 02:00 PM   #16
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Brilliant! Thanks again LeBreton and CRock303!

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