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Old 07-22-2009, 05:49 AM   #11
B-Dub
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I am planning to do a 100% Brett beer next friday, how long do you typically give the brett starter to finish out? I am wondering if I should get it in a 1L starter now so I can decant that and put it into the 4L on in time to have it finish out. Also do you use a stirplate for Brett starters?
Try this out.
The Brettanomyces Masters Project

 
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Old 07-22-2009, 06:40 AM   #12
z987k
 
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Originally Posted by B-Dub View Post
very nice link.

 
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Old 07-22-2009, 07:03 AM   #13
B-Dub
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I followed his advice and fermented at 82 F on a stir plate for a week. Then I cooled, decanted the 90% of the wort and pitched into my beers. All the brews were showing signs of fermentation by that night.

For me, that was a good sign.

 
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Old 07-22-2009, 10:58 AM   #14
dreadnatty08
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May 2009
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Originally Posted by Tonedef131 View Post
I am planning to do a 100% Brett beer next friday, how long do you typically give the brett starter to finish out? I am wondering if I should get it in a 1L starter now so I can decant that and put it into the 4L on in time to have it finish out. Also do you use a stirplate for Brett starters?
You can use a stir plate, but I'm not fortunate to have one. As far as I know, Brett really doesn't need to level of O2 that Sacc. does for growth (I could easily be wrong). Your method of stepping it up looks good, I normally gave it similar time (2-3 days) as I do for normal starters. But be sure to watch it and make sure it's fermenting well. Brett is also a very poor flocculator, so give it at least 24hrs to crash and decant.
Make sure to have a planned brew for the cake as you know those Brett packs are pricey and it's good to reuse them at least once.
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Old 07-24-2009, 02:41 PM   #15
jgln
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I pitched the Brett early Saturday evening and when I came home last night it was covered with "foam" on top and the airlock bubbling about once every 2 seconds, cool!
Any advice on how to use the Lambic? I think I am going to do that next. I will probably do the 50/50 and I am thinking of adding berries, maybe blackberries.

The smell coming out of the airlock is heavenly, to me anyway.
Got up this morning and it was really bubbling and begining to come out of the airlock. I do not have a blowoff tube set up so I just put a towel around the carby to catch any drip. I just hope it doesn't start spitting while I am at work. Good this is GF gets out early today and can check it early this afternoon.

It is in a glass carboy so I need a theif to take a hydro sample which I do not have, but can someone suggest how long this is going to ferment?

I think I am going to do the Brett Lambic this weekend with blackberries. I told GF to pick up about $10 worth. Too much, too little?

 
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Old 07-24-2009, 02:50 PM   #16
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Well I got busy/lazy and didn't start the 1L in time so I pitched the back directly into a 4L starter last night and got it on the stir plate. The pack was pretty fresh and this way it will have a full week to ferment out before I will have to cold crash it.

 
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Old 08-03-2009, 12:25 PM   #17
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What temp are you guys fermenting these at? I have mine sitting right at 70F right now and it seems to be going pretty strong.

 
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Old 08-03-2009, 01:55 PM   #18
B-Dub
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Went on the high side for temps and fermented at 82 F on a stir plate for a week.
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Old 08-03-2009, 02:40 PM   #19
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Originally Posted by B-Dub View Post
Went on the high side for temps and fermented at 82 F on a stir plate for a week.
I assume you are talking about the starter...I am talking about the beer.

 
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Old 08-04-2009, 12:45 AM   #20
B-Dub
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That's what I get for posting before caffeine!

All of mine are in the garage on the foggy CAL Coast. Ave temp is low 70's during the day and mid 60's at night.
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