Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Source For Brettanomyces Anomalus?
Reply
 
Thread Tools
Old 02-03-2010, 03:21 AM   #1
thelorax121
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Athens GA
Posts: 423
Liked 1 Times on 1 Posts
Likes Given: 1

Default Source For Brettanomyces Anomalus?

So I am just getting into Brett fermentations, and I am looking to split a 5 gal batch and ferment one with Brett. A and the other with Brett. C. The problem is, I can't seem to find a source for any cultures of Brett. A from Wyeast, White Labs or otherwise. Does anyone have an inside source for this strain so I can get my Brett career a-goin'?

Worst case scenario, I have a starter from the dregs of two bottles of Avery 15 that seems to be taking off that I could pitch in place of the Brett A. Again, I am new to Brett, so while it looks like a layer of yeast is forming at the bottom of the flask, I am not sure on the time-line, or the visual clues for an actively fermenting Brett starter, so input on this would be helpful too. Thanks in advance for the input!


thelorax121 is offline
 
Reply With Quote
Old 02-03-2010, 05:35 AM   #2
carnevoodoo
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Location: San Diego, CA
Posts: 4,307
Liked 17 Times on 16 Posts
Likes Given: 5

Default

http://madfermentationist.blogspot.c...alus-brew.html

Email that guy or ask someone on the Babble Belt homebrew forum. Those guys will have it or know where to get it.


__________________
http://chugsd.com
carnevoodoo is offline
 
Reply With Quote
Old 02-09-2010, 02:54 AM   #3
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Saccharomyces's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,444
Liked 96 Times on 56 Posts
Likes Given: 3

Default

The Avery 15 dregs should work fine, just keep in mind brett grows slower than sacc yeast so it will take about a week to get a big enough starter built up to pitch. If you have a warm place (~80*F) for the starter, that will also help.
__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd
Saccharomyces is offline
 
Reply With Quote
Old 02-09-2010, 06:14 AM   #4
Jaymo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Racine, WI
Posts: 148
Liked 3 Times on 3 Posts

Default

Big +1 to the temp thing. I've brewed all-brett beers before and Brett C & A in particular really like at least over 70F if possible.

Even when using a 1L starter at 70+F I've had Brett C beers have lag time of 3-4 days before there was noticeable activity in the primary. (Turned out delicious though, btw.)
Jaymo is offline
 
Reply With Quote
Old 02-10-2010, 03:56 PM   #5
DanZarrella
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Boston, MA
Posts: 47
Default

yet another +1 to higher temps. My Brett C starter and small batch really benefited from temps in the 74-76+ range.
Had raging active fermentation, less than a full 24 hours after pitching, but the airlock smelled pretty fruity (pretty sure now, it was just the sour cherries in the brew, not full out esters), so I pulled it off the heater a bit and it dropped a few points and fermentation activity subsided greatly. Just put it back on and will report back if the activity restarts.
DanZarrella is offline
 
Reply With Quote
Old 02-10-2010, 05:36 PM   #6
Oldsock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,189
Liked 233 Times on 156 Posts
Likes Given: 151

Default

I'll agree on the high temps for Brett C, but the same high temps with Brett A gave me a load of terrible band-aid/phenol character. Brett A isn't produced anymore, Wyeast phased it out about 3 years back. Honestly I like White Labs Brett C better. If you are looking for something similar maybe you could get your hands on the Wyeast Brett C, although its VSS run ended in June.
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!
Oldsock is offline
 
Reply With Quote
Old 02-17-2010, 03:02 PM   #7
thelorax121
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Athens GA
Posts: 423
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Just FYI, I sent an email to wyeast about when they will release the Brett. C again, and here was their response:

"The 5151 Brett. c. will be on our PC lineup next quarter (April - June)"

As an aside, the 5.5 gal 1.040 batch that I pitched the starter made from the Avery dregs is still bubbling away about two weeks later. I am keeping the temperature right around 70, and so far the airlock smells wonnderful. Ill post back up with some tasting/gravity readings in a week or two when I transfer to secondary.
thelorax121 is offline
 
Reply With Quote
Old 02-17-2010, 03:07 PM   #8
DanZarrella
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Boston, MA
Posts: 47
Default

In the book Wild Brews, the Jeff Sparrow seems to indicate that Brett C is really just a specific strain of Brett A.
DanZarrella is offline
 
Reply With Quote
Old 02-18-2010, 04:09 PM   #9
thelorax121
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Athens GA
Posts: 423
Liked 1 Times on 1 Posts
Likes Given: 1

Default

I have read that, and that was part of the reason that I wanted to get my hands on Brett A specifically, so that I could do a split batch and compare the two to see for myself. I guess i'm just not trusting enough
thelorax121 is offline
 
Reply With Quote
Old 02-18-2010, 05:07 PM   #10
Oldsock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,189
Liked 233 Times on 156 Posts
Likes Given: 151

Default

A and C are the same in the same biological sense that all ale yeast are Saccharomyces cerevisiae, but there can be huge flavor/brewing differences between different strains of ale yeast (compare an American ale yeast to a Belgian for example).


__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!
Oldsock is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Saison & brettanomyces kennymae Fermentation & Yeast 7 09-05-2010 08:44 PM
Using 100% Brettanomyces jvetter All Grain & Partial Mash Brewing 1 04-17-2009 10:23 PM
Brettanomyces Questions toman8r Recipes/Ingredients 2 04-02-2009 03:20 AM
Brettanomyces Bruxellensis Ryanh1801 Recipes/Ingredients 10 01-15-2008 03:52 AM
Anybody use Brettanomyces? Sir Humpsalot General Beer Discussion 10 04-13-2007 08:31 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS