Originally Posted by mgross2
So after a few years of not brewing at all, my friend and I decided to get back into the addiction and dust off some carboys. He wanted to brew an apricot so after searching the site for a few minutes we settled on your recipie ( we were actually in our local brew shop using our phones to pick a recipie). I had never heard of Brett yeast before but I figured it couldn't be much different than other types of yeast....I was wrong. So after this long and drawn out intro, I have a few questions for you if you don't mind.
1) Why such a long primary fermentation?
2) I didn't use a starter for my yeast, I just let my white labs yeast set out for the duration of the boil, and then pitched it @ 72 degrees F after cooling the wort down with my chiller. I noticed that it took almost 4 days before we saw any real activity in the carboy, and sience then everything has seemed to just be moving extremly slow as far as fermenting goes( It definatly does not share the same charictaristics of the hefe sitting right next to it.) It is in a dry cellar that stays a constant 68 degrees and has been there sense the 8th of december......Are these conditions ok?
Thanks for any and all feedback man!!
sorry it's taken me so long to respond. regarding number one....i had read several places that brett develops over time, so i decided to do an extended primary before adding the apricot. also, i wasn't sure what the extended aging would do to the apricot if it sat on the yeast. regarding the second part of the question, as this brett was my only yeast for this beer, i noticed that there were significantly fewer cells than with 'regular' yeasts, so i figured i'd need to bump that up a bit.
i think your temps are great. ours were higher down here and i didn't notice any ill affects.
all that said, how is your beer coming along????!?!?!?