bhatchable
Well-Known Member
just got a digital camera for the holidays:rockin: here are some pics of the pellicle on my currant/strawberry lambic.
sweet jebus! i've seen many scary things, but these don't come close to the tameness of them. it doesn't look remotely good. when originally discovered, one must have not seen, or forgotten about their batch. any brewer who for the first time encountered such a batch unbeknownst, would surely pitch it.
Yup, I've done that. 5 gallons of brown ale, open fermented but forgot to take it out of primary quick enough, top looks like that, but even drier and dustier. not knowing any better yet (one of my first batches) I threw it out. I should have saved it
Most likely if you did not do it on purpose it would not have been good.
You mean the batches following the All Brett beer picked up the Brett infection from equipment or the Brett beer picked up a second infection other that the Brett?
A left over Brett infection (a bacteria proven to be good in beer) is quite a different beast then a random infection.
Brett is actually an oxidative yeast not a bacteria
I cannot seem to remember which podcast, but one of them had a good show on the biology of yeasts and really did a good job explaining Brett. I searched the Basic Brewing and Brew Strong archives, but nothing jumped out at me. If anyone is looking for some good info on what Brett is and how it works finding that podcast would be a great introduction.
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