Although I can't tell if there are any weird penicile type growths.
Brett takes a long time to become active:
(3 to 7 days) Enteric Bacteria and Kloeckera Apiculata
(2 weeks) Saccharomyces
(3 to 4 months) Lactic Acid Bacteria
(8 months) Brettanomyces plus Pichia, Candida, Hansenula and Cryptococcus
In the few cases of me having this I had it after 2.5-3 weeks in primary.
You are applying that Sparrow chart too narrowly. He is talking very generally about the order of microbiological functioning in lambics.
Brett can most certainly become active immediately, given the right sort of environment and infection/innoculation.
If Brett becomes active doesnt it need a long time to produce any of the flavors associated with it (barnyard, horsey, etc)?
If Brett becomes active doesnt it need a long time to produce any of the flavors associated with it (barnyard, horsey, etc)?
Its not Brett, its some wild bacteria that got into your equipment or possibly mutated yeast.
Here is a pic of what I've had in the past:
Here is what someone else had:
I just kegged a batch of a Saison and had similar stuff on top of it. This is why I think it might be coming from yeast. Mine was washed and previous batches had similar growth but did not cause any problems to the flavor of the beer.
... I pasteurized the beer by heating it covered to 160F, holding for 20 min, and letting it cool. ...
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