MattTimBell
Well-Known Member
Hi all,
I've been poking around these pages for a bit trying to "distill" out the behavior of Brettanomyces, and am confused slightly on something. It sounds as if under some conditions Brettanomyces goes very, very slowly and superattenuates, taking upwards of a year to complete its work. Under other conditions, it ferments just slightly slower than Sacc, or sometimes at the same rate.
I'm curious: does anyone have a summary of those conditions? I'm trying to decide an a next brew, and have only dabbled in Brett before (cultured from the dregs of Victory's Wild Devil), where I mixed it with bread yeast in primary and the whole thing went down from about 1.07 to 1.008 in about two months time, and the result, while ever so slightly sour, was hardly "funky" at all. (But, then, neither was Wild Devil!)
So, I guess another way of putting my question: does anyone have a good summary chart of how to control brett behavior?
Thanks,
Matt
I've been poking around these pages for a bit trying to "distill" out the behavior of Brettanomyces, and am confused slightly on something. It sounds as if under some conditions Brettanomyces goes very, very slowly and superattenuates, taking upwards of a year to complete its work. Under other conditions, it ferments just slightly slower than Sacc, or sometimes at the same rate.
I'm curious: does anyone have a summary of those conditions? I'm trying to decide an a next brew, and have only dabbled in Brett before (cultured from the dregs of Victory's Wild Devil), where I mixed it with bread yeast in primary and the whole thing went down from about 1.07 to 1.008 in about two months time, and the result, while ever so slightly sour, was hardly "funky" at all. (But, then, neither was Wild Devil!)
So, I guess another way of putting my question: does anyone have a good summary chart of how to control brett behavior?
Thanks,
Matt