Catch-all thread to discuss brewing 100% brett beers.

Those of you using east coast yeast, where the heck do you acquire this?

As far as cell counts and starters are concerned, from what I have learned, the wyeast Brett cultures contain significantly larger cell counts compared to the white labs cultures.

TD

TrickyDick said:

Those of you using east coast yeast, where the heck do you acquire this?

As far as cell counts and starters are concerned, from what I have learned, the wyeast Brett cultures contain significantly larger cell counts compared to the white labs cultures.

TD

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I have had some luck scoring ecy yeast on love2brew.com. They go fast on there. I probably have a 25% success rate of scoring something when they do a release. I believe love2brew post stuff on their Facebook and twitter when they receive more inventory. I also follow a couple threads here on hbt that people update when l2b gets new inventory. There is also a google group some people follow from a different homebrew shop.

I have yet to land ECY Brett Naardenensis (ECY30) which I want for a 100% brett n vs wy brett l porter. With ecy increasing production, hopefully 2014 will make it easier to obtain some of their yeast.

NuclearRich said:

Something like a pale ale, I wouldnt really want to cellar. The wheatwhine sounds perfect for it though! I would love to have something big like that and ferment half with a sacc strain only, and half with a brett strain only and see where it goes.

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Brett beers age differently than sacc beers, I believe owing to the continued oxygen scavenging of brett in the bottle. There is also a huge difference in the hop flavor/aroma of brett beers over time. It doesn't fade the same way it does with sacc beers, I think also due to the oxygen scavenging.

Everyone do yourself a favor and bookmark this into your toolbar. Makes it easy to check in with stock:

http://www.love2brew.com/SearchResults.asp?Search=east+coast+yeast

TNGabe said:

Brett beers age differently than sacc beers, I believe owing to the continued oxygen scavenging of brett in the bottle. There is also a huge difference in the hop flavor/aroma of brett beers over time.

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True, but what I'd love some data on is how 100% Brett-fermented beers change over a long aging period, as opposed to beers with just a Brett secondary. Specifically aroma.

My experience agrees with the research out there that the tropical / passionfruit esters created by the all-brett fermentation start to drop out in as little as five or six weeks. I suppose this is why beers with an all brett fermentation are generally enjoyed younger.

But what will happen down the line? Because an all-brett fermentation is not super-attenuative, can I assume that means the Brett isn't doing as much with the oxygen as time goes on, and the aroma will just continue to fade?

If nothing else, I just put 5Gal of an all-brett pale into aging. I'll let everyone know in a year or so.

Bearfoot said:

My experience agrees with the research out there that the tropical / passionfruit esters created by the all-brett fermentation start to drop out in as little as five or six weeks.

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Gotta link?

TNGabe said:

Brett beers age differently than sacc beers, I believe owing to the continued oxygen scavenging of brett in the bottle. There is also a huge difference in the hop flavor/aroma of brett beers over time. It doesn't fade the same way it does with sacc beers, I think also due to the oxygen scavenging.

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Exactly why I would love to do it! Having that in my basement for comparison at any timepoint "sampling" 2 wheatwines at a time!

TNGabe said:

Gotta link?

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I wish that I did. Still waiting for that Brett book to come out. Maybe by then we'll have written one.