toman8r
Well-Known Member
When using Brettanomyces for a secondary fermentation is it OK to first make a starter with the Brett?
My understanding is that when Brett is used in a secondary fermentation it will be superattenuative (90%+). And when Brett is used as the sole fermentation strain it is not nearly as attenuative (~80%).
Since Brett will be the sole fermentation strain in the starter I assume it will adjust to this environment and not superattenuate. But when the starter is pitched into my beer (that has already been through a primary Sacc fermentation), will the Brett be able to adjust to their new environment and superattenuate?
I'd just pitch this Brett vial but it expired in July 09 and the mrmalty calculator says the viability is only 10%, so I am thinking a starter would really help.
My understanding is that when Brett is used in a secondary fermentation it will be superattenuative (90%+). And when Brett is used as the sole fermentation strain it is not nearly as attenuative (~80%).
Since Brett will be the sole fermentation strain in the starter I assume it will adjust to this environment and not superattenuate. But when the starter is pitched into my beer (that has already been through a primary Sacc fermentation), will the Brett be able to adjust to their new environment and superattenuate?
I'd just pitch this Brett vial but it expired in July 09 and the mrmalty calculator says the viability is only 10%, so I am thinking a starter would really help.