What is the 'best' temperature to ferment Brett, or maybe the better question is how does different fermentation temperatures affect Brett . I'm using WLP650 (Brett-B).
I've now made 4 All-Brett beers so far, two were simple Farmhouse style, and two were Brown-Porters. All 4 were fermented at room/basement temperature (low to mid 60s), and all 4 turned out really good.
Next week I'll be starting a new one (simple farmhouse recipe), and am thinking of fermenting somewhere around 75 to 80 F to see what happens. However, if it is going to make a awful beer, or produce an excessive amount of fusel alcohols, I'd prefer not to waste the effort.
Anyone any experience?
For reference, recipe for 6.5 gallons:
Partial Mash - 3.7 lbs 2-row
0.65 lbs Acid Malt
0.65 lbs Oats
5 lbs Pilsner LME
1 lb Cane Sugar
0.5 ozs Milennium (15%) @ 60
0.5 ozs Willamette @ 10
0.5 ozs Willamette @ 2
OG: 1.056, 25 IBUs.
I've now made 4 All-Brett beers so far, two were simple Farmhouse style, and two were Brown-Porters. All 4 were fermented at room/basement temperature (low to mid 60s), and all 4 turned out really good.
Next week I'll be starting a new one (simple farmhouse recipe), and am thinking of fermenting somewhere around 75 to 80 F to see what happens. However, if it is going to make a awful beer, or produce an excessive amount of fusel alcohols, I'd prefer not to waste the effort.
Anyone any experience?
For reference, recipe for 6.5 gallons:
Partial Mash - 3.7 lbs 2-row
0.65 lbs Acid Malt
0.65 lbs Oats
5 lbs Pilsner LME
1 lb Cane Sugar
0.5 ozs Milennium (15%) @ 60
0.5 ozs Willamette @ 10
0.5 ozs Willamette @ 2
OG: 1.056, 25 IBUs.