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Old 08-31-2010, 12:10 AM   #11
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Thanks for that link; it's a good read.

How about ferment time? Is this going to be a beer that develops over years, or is that a characteristic of beers that are Sacc+Brett?

Also, I don't want to clone Sanctification; just get like it. Anyone have an idea of what might change if I drop Lacto or Brett L/Brett B (pitching one strain of Brett)?

Oldsock; that was exactly the article I was thinking of. It's a fantastic write-up and I'm sure I'll refer to it a lot.


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Old 08-31-2010, 01:00 AM   #12
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Originally Posted by Oldsock View Post
I've had the best luck pitching the lactic acid bacteria up front with the primary yeast.

I’ve never gotten much sourness from 100% Brett beers (although I haven't used B or L in primary, just A and C), it is really the lactic acid bacteria that do that. Lacto and Pedio are actually better at producing lactic acid without oxygen present, so I’m not sure I agree with the previous poster.
I didn't realize they used pedio when I suggested oxygenating the wort. I know Al B has reported high levels of sourness from oxygenated Brett C and moderate levels from Brett L, but I haven't tried it yet myself.


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Old 08-31-2010, 01:39 PM   #13
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I didn't realize they used pedio when I suggested oxygenating the wort. I know Al B has reported high levels of sourness from oxygenated Brett C and moderate levels from Brett L, but I haven't tried it yet myself.
Brett C seems very finicky, I used the White Labs version as a primary twice. Once with oxygen, once without, neither gave me any sourness (or the pineapple character some people get). It might have to do with pitching rates or nutrients, or something else. Over on the BBB, rumor was that it now has lacto in with the Brett although I don't think I heard it confirmed.

I have a culture of Brett B going, so I'm going to have some fun with that, I'd like to get Brett L as well to have on hand.
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Old 08-31-2010, 03:12 PM   #14
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I think Chad confirmed that the WL Brett C had lacto, but the Wy was a pure strain.

I've gotten big pineapple/passionfruit from what I believe is Brett C with low aeration. I got it from culturing up Smokestack Saison Brett. I have a couple bottles of Avery 15 stashed that I'm planning to step up to get that lovely lemony Brett B mutant out of... thinking Belgian single grist for that one.
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