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Old 12-22-2009, 04:46 PM   #21
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I am not an expert here, so if you even have a little bit of knowledge you could help me out in understanding this.

I read the wikipedia articles, but they say nothing about alcohol tolerance. I had thought that if you wanted flavor profile from these guys you needed to get it before the alcohol rose to any degree.

After the alcohol was in there the flavors had to come from Brett' or other yeast strains.

I am mislead in my understanding?
Lacto does die out at weak alchohol levels, but these levels are still higher than 1 or 2 percent. Pedio is substantially more robust. It is the primary souring agent in Cuvee de Tomme, which is an 11sh% beer.
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Old 12-22-2009, 08:03 PM   #22
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Found some numbers in Jeff Sparrow's "Wild Brews"
name: Alc Tolerance
acetobacter-18%
Brettanomyces-18%
Enterobacter-2%
Lactobacillus-8%
Pediococcus-8%
Saccharomyces-25%

thats strait from the book...

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Old 12-22-2009, 08:21 PM   #23
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yeah, there's no way Brett, Lacto or pedio would normally die out on a "regular beer" and that pellicle looks SOLID.

DO NOT... DO NOT... DO NOT throw that beer out.

How long has it had the pellicle on it?

If it has only been a couple of weeks, let it go. Let it go for a while (couple of months) and then taste it. you might have a really nice beer on your hands without knowing it.

... and if it tastes bad... let it go some more.

the only time you want to toss it (as drinking beer) is if it has insane vinegar taste.. If you get that, you're overloaded with Acetobacter and there's no real turning back from that. I've heard folks say that'll fade but I'm not buying it and they say it'll fade after YEARS.

... and then even if it has a super high vinegar taste, STILL don't toss it. Use it to make BBQ sauce!

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Old 12-22-2009, 08:45 PM   #24
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oh dont worry i've never tossed a beer *i dont consider a home brewed hefe that just sucked so much ass i HAD to throw it..*. This guy has been going on the pellicle for about a half month to a full month. i dont know exactly WHEN it caught the cold but its in that time block.

I plan on transferring it to a carboy once the pellicle has fallen. what does that look like to you?! I'm confused because i've never had anything like that happen before.

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Old 12-22-2009, 09:37 PM   #25
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Originally Posted by Thor the Mighty View Post
Found some numbers in Jeff Sparrow's "Wild Brews"
name: Alc Tolerance
acetobacter-18%
Brettanomyces-18%
Enterobacter-2%
Lactobacillus-8%
Pediococcus-8%
Saccharomyces-25%

thats strait from the book...
I thought Brettanomyces and Saccharomyces were yeast strains. Of the other 4 only acetobacter looks like it can withstand the levels we are talking about. It doesn't look like an acetobacter to me as that is the same stuff I use to make vinegar and it doesn't look anything like that.

I still think from the look and description it has to be a yeast or possibly a mold. The mold you will want to get rid of as quick as you can, but if it is an unknown wild yeast strain it may give you a pleasant surprise.... or maybe not. Only time and taste will tell.
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Old 12-23-2009, 02:29 AM   #26
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it doesnt smell moldy or anything, but its definitely eating sugars.

and yes, brett and sacc are yeasts.

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Old 12-23-2009, 01:19 PM   #27
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That looks like a brett pellicle (to me anyway).

Like I was saying... don't you dare toss it.

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Old 12-24-2009, 12:14 AM   #28
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no plans on tossing it!

I have no idea how brett could have gotten in there...i havn't ever put brett in that fermenter before, and it was completely sanitized. the only thing that COULD have possibly done it was putting wood chips in but they were soaking in Bourbon for a while.

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Old 12-24-2009, 07:41 AM   #29
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is it tasty brew?

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Old 12-24-2009, 02:22 PM   #30
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Brett is everywhere. You could have picked it up any step along the way. IT's frustrating to have a beer sour when you didn't plan on it but that's a nice thing about beer. Mistakes like that can turn out to be really NICE mistakes.

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