Last Activity:07-15-2016 2:47 PM
Likes Given: 1
2 Likes on 2 Posts
Posted in thread: High Gravity 100% Brett stalled on 07-15-2016 at 04:58 AM
About 8 weeks later - this beer is getting really good! 73* - 1.014. Smells and tastes like a
brett beer, almost like a lambic (has more body/sweetness compared to modest gravity 100% brett
beer - mor...
Posted in thread: 100% Brett WLP648 - Starter Questions on 06-16-2016 at 10:51 PM
Assuming the vial is fresh and you are brewing 5 gallons of 1.050 wort, a single 2 liter
starter could be sufficient (according to Milk the Funk, brett cell density is about 3-6x
higher than sach - so...
Posted in thread: High Gravity 100% Brett stalled on 06-16-2016 at 04:37 AM
The beer went down another 12 points 10 days since my first post (at 1.038 now) - about 3.5
weeks post brew day at this point (went ahead and stirred some yeast back into solution, since
brett loves t...
Posted in thread: Brett Dregs - Starter. What did I do wrong? on 06-14-2016 at 02:53 AM
All good points, sweetcell.Brett strains are the ultimate "YMMV" beer ingredient!
Posted in thread: Brett Dregs - Starter. What did I do wrong? on 06-09-2016 at 09:30 PM
If you want more/quicker cells, then use a stir plate. If you want to minimize/mitigate acetic
acid production, then don't (Chad at Crooked Stave recommends no stir plate, swirling
occasionally by han...
Posted in thread: Brett Dregs - Starter. What did I do wrong? on 06-09-2016 at 08:14 PM
What did you do wrong? You dumped it! As others said - this is a consequence of the oxygenation
via the stir plate. While experiments have shown that increased levels of oxygen decreases the
time to ...
Posted in thread: Accidental sour considerations on 06-09-2016 at 06:03 AM
Any idea what the gravity is at this point? (will be interesting to see how much the whatever
has fermented it down)
Posted in thread: 100% Brett on 06-08-2016 at 06:32 PM
According to Milk The Funk:Typical characteristics of Brett primary fermentations (these are
generalizations, and may not be true for every strain): A lack of glycerol, which is a compound
Posted in thread: High Gravity 100% Brett stalled on 06-08-2016 at 06:56 AM
Not that anyone cares (since I'm the only one posting in my own dang thread, lol), but I just
found this on Milk The Funk:Typical characteristics of Brett primary fermentations (these are
Posted in thread: High Gravity 100% Brett stalled on 06-07-2016 at 07:15 PM
UPDATE: Rousing the brett may have made a difference - airlock is still bubbling away at a
decent pace. However, it turns out I may have underpitched (AKA - that it wasn't ~350 billion
cells after all...