Budzu
Well-Known Member
Hi all. Myself and a fellow brewer are working on a beer that will be fermented 100% with Brettanomyces Lambicus yeast. I have never worked with this or other brett yeasts and there is not quite as much common knowledge of the pitch rates or starter sizes/time required to grow it.
So this thread is intended to log and present our experience with it. We are using White Labs 653, which was shipped from White Labs directly on June 23. Last evening I pitched the vial into a 1.5L starter of 1.040 all-malt hopped wort. I intend to add another 2.5L or more after seeing some activity. I'm hoping to pitch a volume of yeast equivalent to what I would use with a cold-pitched lager. I do not want the yeast to be stressed at all, and rather bring out the "friendlier" flavors, if they do exist. The starter will be held at 78F.
I'm not sure if I will be decanting this starter, I just don't know if Brett. will settle out with cold temps quickly. Any advice here would be great.
Anywho, here's a pic at pitch:
So this thread is intended to log and present our experience with it. We are using White Labs 653, which was shipped from White Labs directly on June 23. Last evening I pitched the vial into a 1.5L starter of 1.040 all-malt hopped wort. I intend to add another 2.5L or more after seeing some activity. I'm hoping to pitch a volume of yeast equivalent to what I would use with a cold-pitched lager. I do not want the yeast to be stressed at all, and rather bring out the "friendlier" flavors, if they do exist. The starter will be held at 78F.
I'm not sure if I will be decanting this starter, I just don't know if Brett. will settle out with cold temps quickly. Any advice here would be great.
Anywho, here's a pic at pitch: