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Old 01-08-2010, 01:37 PM   #11
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Nov 2007
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Originally Posted by ryane View Post
Brett is actually an oxidative yeast not a bacteria
Good info. Thanks
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Old 01-30-2010, 06:59 AM   #12
Mar 2009
Racine, WI
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Once Brett gets going it really doesn't need much oxygen. Actually, the pellicles that various strains form are their way of protecting the wort from the introduction of even more oxygen (& other things too I'm sure.)

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Old 02-01-2010, 09:51 PM   #13
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Mar 2009
DC Metro
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Originally Posted by Ryan_PA View Post
I cannot seem to remember which podcast, but one of them had a good show on the biology of yeasts and really did a good job explaining Brett. I searched the Basic Brewing and Brew Strong archives, but nothing jumped out at me. If anyone is looking for some good info on what Brett is and how it works finding that podcast would be a great introduction.
Only thing I can think of is a 2006 or 2007 Brewing Network interview with the editor of BYO. Not sure they went into too much detail on the biology of Brett in particular, but I could be wrong on that...
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Old 02-03-2010, 12:04 AM   #14
Sep 2009
San Diego
Posts: 55

After 9 or so Brett sours, I've never got a thick lumpy pellicle. I only get the thin spider-web slimy ones. I use glass with an airlock. The pellicle is more likely to form if the airlock dries out or if I open it and sample it. I also primarily use lactobacillus with decent amount of sourness early on. I wonder if the lumpy pellicle is more likely to form when pediococcus is the predominant souring agent.

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