Never use a stirplate with brett! Too much oxygen will cause brett to produce acedic acid which will make your beer taste like vinegar. Just let the brett in a flask (covered in tin foil) for ~2 weeks.
WLP644 -Brett B Trois
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Never use a stirplate with brett! Too much oxygen will cause brett to produce acedic acid which will make your beer taste like vinegar. Just let the brett in a flask (covered in tin foil) for ~2 weeks.
theveganbrewer
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I don't think there's anything wrong with using a stir plate on a 100% pure Brett strain.
Where on their site does it say to do this with brett?
meltroha
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Use a stir plate if you have it, it will not cause acetic flavors, if you're worried, grow on stir plate for 8 days, as recommended, stepping up as you see fit, then put in fridge for one to two days, decant and pitch.
i grew up my brett b on a stir plate, over 9 days if i remember correctly. no acetic.
theveganbrewer
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The levels of ethanol and acetic acid produced during aerobic batch culture are dependent on the levels of aeration with increased concentrations of oxygen lowering growth rates (Aguilar Uscanga et al., 2003).
For those curious this excerpt it taken from the http://www.brettanomycesproject.com/dissertation under growth factors.
Here are some other relevant excerpts:
So just because you have lucked out using a stir plate with brett does not mean you can't get acetic acid. I personally err on the side of caution and start my brett starters (with not stir plate) a few weeks before I want to brew a new brett beer. This is probably more important when growing brett up from bottle dregs due to the extended lag phase but why risk it with a white labs vial.
theveganbrewer
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Yeah, I have never pitched an entire starter, I always decant.
TNGabe
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A little knowldege is a dangerous thing. How'd you take this info and decide not to use a stirplate exactly?
BrasseurGeorges
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Wow... fear, ignorance, little information. Some pretty heavy stuff there. Sometimes I think people forget it's just beer.
My choice is to propagate in an environment as close to what it will experience in fermentation as possible. For brett that's intended for primary, usually this would mean lightly hopped wort, no aeration, ~70F. Two steps to hit the desired cell count. I like to crash and decant, then use the repitching from slurry calculation at ale rates.
My choice is to propagate in an environment as close to what it will experience in fermentation as possible. For brett that's intended for primary, usually this would mean lightly hopped wort, no aeration, ~70F. Two steps to hit the desired cell count. I like to crash and decant, then use the repitching from slurry calculation at ale rates.
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This yeast makes a really good mead also. Use 3 lbs honey per gallon and let it ferment in the 70's will produce a nice medium mead.
cjalderman
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Got my starter going on Monday, and the over-ripe fruit smell coming from it is fantastic. I'm having trouble coming up with a recipe for this though. I have the grain bill figured out, but hops are making me rethink myself. I want to brew an IPA ~56 IBUs and I can't decide what hops I want to throw in. My original plan was to go with nelson sauvin/pacific jade/motueka with a FWH and knockout hop bomb, but I recently stumbled across some El Dorado hops and I'm really enticed to play around with them. What does the forum think? Should I take the leap and use some el dorado?
cjalderman
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Alright, here's what I've come up with.
Brett Trois IPA - 3.0 gal
OG: 1.062
IBU: 55.8
SRM: 6.3
72% efficiency
4 lbs 2-row 55.2%
2 lbs Red Wheat 27.6%
1 lbs Golden Naked Oats 13.4%
4.0 oz Acidulated Malt 3.4%
10g Nelson Sauvin (12.5%) 60 min
10g El Dorado (15.3%) 10 min
10g El Dorado 5 min
5g Pacific Jade (14.4%) 5 min
10g Pacific Jade flameout
8.35g El Dorado flameout
Looks good? My only concerns are the amounts of golden naked oats and acid malt. Would anyone change either?
Brett Trois IPA - 3.0 gal
OG: 1.062
IBU: 55.8
SRM: 6.3
72% efficiency
4 lbs 2-row 55.2%
2 lbs Red Wheat 27.6%
1 lbs Golden Naked Oats 13.4%
4.0 oz Acidulated Malt 3.4%
10g Nelson Sauvin (12.5%) 60 min
10g El Dorado (15.3%) 10 min
10g El Dorado 5 min
5g Pacific Jade (14.4%) 5 min
10g Pacific Jade flameout
8.35g El Dorado flameout
Looks good? My only concerns are the amounts of golden naked oats and acid malt. Would anyone change either?
theveganbrewer
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Naked oats to me have a strong flavor contribution. I use them at 0.75-1 poung per 5 gallons.
I've used el Dorado a few times and wasn't too impressed, it is good for bittering. Not sure on nelson for bittering, are they good for that or better as late additions and aroma?
kaips1 said:
Not talking of bitterness here. The IBUs are just fine since the FG will be low. But not enough aromatic. Convert it to a 5g batch and it's 2.5oz or aromatic hops. Bitterness will overcome and that's not going to be a balanced hoppy beer, just a bittet pale ale.
And in my opinion, oats flavor just don't go with fruitu hops. It might gives you more mouthfeel, which is good, but also an intense flavor. If you want to increase mouthfeel, i suggest a tiny amount of rye flakes or malt, which gives you a greater texture with a less intense, well-blending taste.
As for the wheat.. I love wheat ipa.. But you just have to know it's going to be a wheat ipa
But hey, this is only my opinion!
theveganbrewer
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Surly abrasive is 1 pound of golden oats and citra hops, that's a fine beer.
TNGabe
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Mouthfeel in a beer is from glycerol produced by sacchromyces. Brettanomyces does not create glycerol as a by-product of fermentation, so mouthfeel must come from proteins in the grist.
theveganbrewer
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What are the thoughts on Brett Trois making bitterness stronger? I haven't seen that anywhere before until this thread.
sure it goes down more, but not that much. every all brett i've done has been about 80-85% attenuation which is barely lower than chico would take it
Well.. I expect a normal IPA tongo down to around 1010 to a 60-70 ibus. For a 644 ipa, i would expect maybe 1005. So 55-60 ibus seems just right.
Chico or 001 enhance bitterness also, compared to an english strain.
Chico or 001 enhance bitterness also, compared to an english strain.
and this is based on what?
all the ones i've done put it around 1.008-1.012
same goes for this one: http://www.themadfermentationist.com/2012/07/100-brett-trois-ipa-recipe.html
and this one: http://www.bear-flavored.com/2013/05/recipe-and-tasting-notes-100-brett.html
theveganbrewer
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That's why I brought up the question of IBUs, I think both of those are around 100, aren't they?cjalderman
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Not talking of bitterness here. The IBUs are just fine since the FG will be low. But not enough aromatic. Convert it to a 5g batch and it's 2.5oz or aromatic hops. Bitterness will overcome and that's not going to be a balanced hoppy beer, just a bittet pale ale.
And in my opinion, oats flavor just don't go with fruitu hops. It might gives you more mouthfeel, which is good, but also an intense flavor. If you want to increase mouthfeel, i suggest a tiny amount of rye flakes or malt, which gives you a greater texture with a less intense, well-blending taste.
As for the wheat.. I love wheat ipa.. But you just have to know it's going to be a wheat ipa
But hey, this is only my opinion!
I like the flaked rye suggestion, probably gonna go with that. How much aroma hops do you usually shoot for in your ipa's?
I would never go less than 5 or 6oz for an IPA.
Ok I just tasted the second step of starter... HOLY WOW!
That tastes like a pineapple berliner weisse. It is acidic, but it is so good.
I'm gonna brew a Brett Trois berliner weisse, that's for sure!
But now I'm gonna decant it because I don't want that acidic note in my DIPA.
That tastes like a pineapple berliner weisse. It is acidic, but it is so good.
I'm gonna brew a Brett Trois berliner weisse, that's for sure!
But now I'm gonna decant it because I don't want that acidic note in my DIPA.
