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Yes, I'm using a racking cane with my Speidel fermenter. "Zero" problems until now...

Spaargeeeee!!!

Do not worry about it...Brett is like any conventional microrganism. I have made more than 5 batchs with Brett with the same equipment used to Saccharomyces and never had a cross-contamination. Just keep all material clean and sanitized. However, if you dregs contain lactobacilli in addition to...

and a brown ale

My Witbier 100% Brett Trois (WLP644)

I recently made a Witbier with WLP644....one of the best beer that I made recently. The esters from WLP644 nicely complemented the Curacao and coriander spices. Moreover, it appears that aging is improving the aroma and taste of witbier (I known that Wits should be drink younger, but Brett...

This is very yeast strain-dependent and also yeast age-dependent. Some strains grow fastest that others; and the aging of culture also influence the generation of new cells in a short time (older cells = more time in starter) Yeast division occurs during exponential phase and not during lag...

The starter is OK. Flocculation happens after nutrients of wort being consumed by the yeast.

Flocculation is pretty normal for many yeast brewing strains, especially for english yeast strains. What strain you added to the starter?

Remember when I wrote that in stationary phase the number of new cells generated is more or less equal to the number of cells that die? By some reason that is not completely understood, the new cells (without scars) generated enters in quiescence (non-dividing state) faster than old...

You are completely right! I missed the statement. Thank you for the observation. Depends on the aging of culture. Fresh yeast culture will have less multi-scar cells than old cultures. I like to say that fresh cultures have less senescent (non dividing) cells that old cultures. Its simplify...

Hello Kai! Let me answer your questions: The first proposition assumes that 1 g of yeast should have more or less some billions of new cells. However, remember that you will have a mixture of new and old cells compounding this 1 g of yeast biomass. In fact, the proportion of new/old cell...

Glad to know that I could help. In fact, neubauer counting + MB staining is a standard method to evaluate cell viability and number. Scientific literature reports some drawbacks by using this technique, seems that quiescent (non-dividing but viable cells) can be stained with MB and, thus...

In this case, 100-300 millions of cells/mL of culture (instead of billions). Four billions of cells/mL seems to be very high in a conventional starter, even for those yeast strains that have high growth rates, like belgian strains. How did you estimate this number of cells? Just curiosity...

Please let me give a small contribution to this interesting discussion. I'm working with yeast genetics and metabolism a while (more or less 15 years) and it is well understood that all microrganisms (including yeast) follow a growth curve: lag phase, exponential phase, stationary phase, and...

My mash profile: Acid rest 38,0 C 40 min Protein rest 52,0 C 20 min Maltose 1 63,0 C 30 min Maltose 2 68,0 C 40 min Saccharification 1 73,0 C 60 min Saccharification 2 78,0 C 15 min Being a Tripel, sugar was added to compose 20% of grist...

My data to complete the table: Brewer: diegobonatto Beer style: Belgian Tripel Yeast: WLP644 Starter: two steps, 2 Liters Details: incubator (shaker) - culture growth @ 28 °C for 6 days (3 days for each step). OG: 1.080 FG: 1.007 Two weeks in primary, starting @ 18 °C until beginning of...

Yout swamp cooler is very...swampy. Otherwise, your beer looks normal for me with a yeast raft floating on surface. Did you take a gravity read?

My questions: I'm making a 100% Brett WLP644 Belgian Tripel (O.G. 1.080), which is fermenting at 7 days at 70- 73 °F. I used a big starter culture (pitched at lager ratio). The wort was pitched at 64 °C and, after 12 hours, fermentation take-off, and temperature was adjusted to 70- 73 °F. Since...

I had the same issue with my Cali Common after dry hopping. The haze is common, and it is called hop haze. It is not an infection...