dinnerstick
Well-Known Member
hello everyone. i'm soon to embark on my first ever 100% brett fermentation using brett b from white labs. i am aware that for obvious reasons (big brewer $/) far less research has gone into brett than sacc, so i'm curious about other homebrewers' experience with the conditions. those with a lot of brett experience, how much does temperature contribute to flavor, and if it exists, where is the magical cutoff (the one around 15 degrees for lager yeasts between clean and sulfur, and 21 or so for some ale yeasts between slightly fruity and downright wacky), and finally what are the characters that change with temp?? my temp controlled fermenter is busy with lagers for the forseeable future. i have a nice cool unheated stairwell, in which i have had success with ale yeasts, starting them in 15/16 degree ambient temp and bringing them inside to 20-21 after a few days. i need to decide whether to BS it with the old carry-the-fermenter-around-the-house technique, or free up some time on the temp control (at the expense of a highly anticipated big bock).
finally, what sort of pitching rate have people had the best success with? i have heard that underpitching relative to sacc is common? cheers to everyone and have a good holiday season drinking heavily malty barley beverages!
finally, what sort of pitching rate have people had the best success with? i have heard that underpitching relative to sacc is common? cheers to everyone and have a good holiday season drinking heavily malty barley beverages!