What should I expect from Brett fermentation? - Home Brew Forums
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Old 08-18-2010, 04:31 PM   #1
annasdadhockey
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I pitched some Brett into a 1.070 ipa. What should the fermentation look like? The Brett was reclaimed from two bottles of victory wild devil. Should there be a krauesen, a pellicle, something else?


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Things are going great too. I think I've only punched her in the face 3 times!
FERMENTING: Heady Topper Clone?
CONDITIONING: 40 gallons KBS clone in a Jim Beam Barrel (since 11/24/12)
DRINKING: Smoked Robust Porter, Orange Coriander Pale Ale #5
THINKING: first foray into lagers?

 
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Old 08-18-2010, 05:09 PM   #2
Bobby_M
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A pellicle will form and it may take up to 2 months for it to show up.


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Old 08-18-2010, 05:31 PM   #3
jessup
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Quote:
Originally Posted by Bobby_M View Post
A pellicle will form and it may take up to 2 months for it to show up.
don't be worried if a pellicle doesn't show up at all. a pellicle doesn't always form. sometimes it takes a lil something for the pellicle to get going like oak chips after 8-10 mos. since you don't know if you have brett alone or a combo of bugs like lacto and pedio i would expect to wait quite some time and monitor your SG over the course of at least a few months. the longer the better. if it stabilizes ~ 1.010 then it's all brett and you're good to go. if there's a mixture of bugs it can superattenuate to a much lower SG like 1.000

enjoy the ride
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set I: Pale (3) -> Mild (4-5) -> amber / Victory (20-25) -> special roast (40-50) -> brown (70)
set II: pilsner (2) -> Vienna (3-4) -> Munich (8-10) -> dark Munich (20) -> aromatic / melanoiden (25-30)
encore: smoked (5)

 
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Old 08-18-2010, 05:37 PM   #4
jonbomb
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WTH is a pelicle?

 
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Old 08-18-2010, 05:53 PM   #5
jessup
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Quote:
Originally Posted by jonbomb View Post
WTH is a pelicle?
http://www.homebrewtalk.com/f127/pel...ection-174033/
the nastiest, yet most glorious looking thing in the world of brewing.
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set I: Pale (3) -> Mild (4-5) -> amber / Victory (20-25) -> special roast (40-50) -> brown (70)
set II: pilsner (2) -> Vienna (3-4) -> Munich (8-10) -> dark Munich (20) -> aromatic / melanoiden (25-30)
encore: smoked (5)

 
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Old 08-18-2010, 07:57 PM   #6
annasdadhockey
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so there wont be any krausen then?
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Anybody can be a rockstar when the rest of the room is wearing helmets and drooling on themselves.

Quote:
Originally Posted by dfc View Post
Things are going great too. I think I've only punched her in the face 3 times!
FERMENTING: Heady Topper Clone?
CONDITIONING: 40 gallons KBS clone in a Jim Beam Barrel (since 11/24/12)
DRINKING: Smoked Robust Porter, Orange Coriander Pale Ale #5
THINKING: first foray into lagers?

 
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Old 08-18-2010, 08:03 PM   #7
jessup
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everything should look like a normal saccharomyces fermentation until more time goes on, then things get interesting. so....yes....there will be a krausen. if you looks through the link in my post one of the photos is a kiwi brett beer where it started with what looked to be a pellicle, then a full on krausen. it's in the third to last post on page 1.
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set I: Pale (3) -> Mild (4-5) -> amber / Victory (20-25) -> special roast (40-50) -> brown (70)
set II: pilsner (2) -> Vienna (3-4) -> Munich (8-10) -> dark Munich (20) -> aromatic / melanoiden (25-30)
encore: smoked (5)

 
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Old 08-18-2010, 08:57 PM   #8
annasdadhockey
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no real difference in lag time than your average fermentation then? It's been just over 48 hrs now(I know Revvy, be patient), I was just curious cuz of the brett.
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Anybody can be a rockstar when the rest of the room is wearing helmets and drooling on themselves.

Quote:
Originally Posted by dfc View Post
Things are going great too. I think I've only punched her in the face 3 times!
FERMENTING: Heady Topper Clone?
CONDITIONING: 40 gallons KBS clone in a Jim Beam Barrel (since 11/24/12)
DRINKING: Smoked Robust Porter, Orange Coriander Pale Ale #5
THINKING: first foray into lagers?

 
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Old 08-18-2010, 09:53 PM   #9
jessup
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i think at this point it's time to direct you to the wild beer section of this forum... http://www.homebrewtalk.com/f127/

i sure hope you made a yeast starter with your reclaimed yeast and stepped it up. in any event, there will most likely be a greater lag time than any other yeast you've ever used (unless you used one of those bad nottingham batches - similar to that lag time). with brett fermentation you typically wanna prep yeast like a lager, meaning you need a HUGE starter; optimally ~4 liters. go poke around the lambic section and you will probably find all your answers. remember the search function is especially helpful!
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set I: Pale (3) -> Mild (4-5) -> amber / Victory (20-25) -> special roast (40-50) -> brown (70)
set II: pilsner (2) -> Vienna (3-4) -> Munich (8-10) -> dark Munich (20) -> aromatic / melanoiden (25-30)
encore: smoked (5)

 
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Old 08-19-2010, 02:11 PM   #10
Budzu
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I did an IPA recently with all Brett Lambicus. It acted just like Sach, and was very vigorous with a lager-sized pitch rate. No hint of pellicle even after sitting for 2 months in the low 70's in the primary.

Weird thing is the starter had a crazy disgusting pellicle after only a few days.
Once I pitched it into the 5 gallon volume, it changed its characteristics completely. Its very flocculent, medium attenuation, and left a fascinating and very complex ester profile. Flowers, fruit, subtle perfume. No rough barnyard or horsey flavors or aromas.


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