Recent content by Vaughn

Chad also believes you should treat Brett like Sacch. Just saying...

Where did you draw this conclusion from? Every Brett primary beer I have done has reached 1.001-1.006. I can't imagine you only get to 1.030!

No need to pitch Brett at lager pitching rates - you should treat it like sacch when using it in primary fermentation. It will easily attenuate better than sacch.

I think Chad talked about it during the VT Brewers Conference. I might have just read over something fast.

Check out The Brettanomyces Masters Project

Oxygen exposure to Brett can cause a acetic acid and lactic acid in small amounts.

^Why so much headspace?

When I said you need Lacto/Pedio to get sourness, I was referring to a sour level you would get from commercial examples. Yes, Brett can produce acetic acid. The amount is still very tiny compared to what most people seek in a "sour" beer.

You need Pedio or Lacto to make it sour. With Brett, all you will get is the funk. Check out http://www.brettanomycesproject.com/dissertation/ for more information.

Leaving it on the cake leaves more food for the Brett. I have never used a secondary with my bugged beers.

Bryan, I have had great results using Hannsens dregs as well in a few beers. As for the JP dregs, I believe their beers have Brett, Lacto, and Pedio. Crack open a bottle of their Perseguidor 5 or Lambicus Dexterius and you will agree.

This is another batch of Belgian Single I have going with Rosealare and WLP500

That Kriek has some nice lacto bubbles. Why did you go about adding the cherries for the entire aging process?

Traditional Westvleteren 12 18-E Belgian Dark Strong Ale Size: 5.5 gal Efficiency: 80.0% Attenuation: 75.0% Calories: 348.06 kcal per 12.0 fl oz Original Gravity: 1.103 (1.075 - 1.110) Terminal Gravity: 1.026 (1.010 - 1.024) Color: 33.16 (12.0 - 22.0) Alcohol: 10.31% (8.0% - 11.0%) Bitterness...

If you want it to be more fruit forward, I would add it in the last few months..