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Old 11-09-2010, 04:44 PM   #21
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Originally Posted by Irrenarzt View Post
It's at 68 and has been so for over a year.
That temp should be helping it ferment fairly fast. What was your starting gravity, is it a 100% Brett, how much did you pitch, and what strain did you use?

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Old 11-09-2010, 04:54 PM   #22
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My OG was 1.060 and I used Wyeast 1098, Pedio and Brett Lambicus. I pitched a sack of each, no starters. I'm in secondary now on 18 pounds of cherry puree and have been for about a year so I have not accounted that into the OG as I did not take a measurement then. Probably should have. There is a healthy pellicle that has not been disturbed since I performed the transfer and it has yet to fall, even after all this time. I really want to measure and bottle this pLambic but if I have to wait for the pellicle to drop then that's gonna hold me up.


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Old 11-09-2010, 07:02 PM   #23
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Quote:
Originally Posted by Irrenarzt View Post
My OG was 1.060 and I used Wyeast 1098, Pedio and Brett Lambicus. I pitched a sack of each, no starters. I'm in secondary now on 18 pounds of cherry puree and have been for about a year so I have not accounted that into the OG as I did not take a measurement then. Probably should have. There is a healthy pellicle that has not been disturbed since I performed the transfer and it has yet to fall, even after all this time. I really want to measure and bottle this pLambic but if I have to wait for the pellicle to drop then that's gonna hold me up.
Wow 18 pounds of purée. This may go for a while. I don't know if you plan to bottle or keg but if you bottle to early (ie. break the pellice you may have bottle bombs on your hand). One thing about wild brewing is you have to learn to be patient. If you always want a wild beer on hand brew one every few months.
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Old 11-09-2010, 07:03 PM   #24
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Quote:
Originally Posted by Irrenarzt View Post
My OG was 1.060 and I used Wyeast 1098, Pedio and Brett Lambicus. I pitched a sack of each, no starters. I'm in secondary now on 18 pounds of cherry puree and have been for about a year so I have not accounted that into the OG as I did not take a measurement then. Probably should have. There is a healthy pellicle that has not been disturbed since I performed the transfer and it has yet to fall, even after all this time. I really want to measure and bottle this pLambic but if I have to wait for the pellicle to drop then that's gonna hold me up.
Wow 18 pounds of purée. This may go for a while. I don't know if you plan to bottle or keg but if you bottle to early (ie. break the pellice you may have bottle bombs on your hand). Wild Ales can take up to a year and add fruit can prolong that time even more so. One thing about wild brewing is you have to learn to be patient. If you always want a wild beer on hand brew one every few months. I suggest reading wild brews which has some really good info.

Primary- 10 Gal Oatmeal Stout
Secondary- Brett Saison
Kegged- 10 Gal Black IPA, Wet Hop Citra Pale Ale
Bottled- Zeus IPA, Berliner Weisse
Next- Kolsch, Greenbelt Pale Ale, 100% Brett Pale Ale
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Old 11-09-2010, 08:06 PM   #25
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I was planning on bottling with the heavy duty Dogfish 750 mL bottles but perhaps i should just rack it to a keg and condition it that way. The brew was first racked to primary on 8/30/2009 and then to secondary on puree 3 months later. So it's been there a while already. I'm usually pretty patient but I've been thinking about it more recently.
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Old 06-15-2011, 01:28 AM   #26
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This has piqued my interest, can i brett an already fermented Saison? I've got 16 gallons of fermenting Apricot Saison and there is a 5 gallon glass carbuoy in a cupboard. I could bottle 11 gallons(uk gallons) and take the other 5 further through the looking glass Surely this is synchronicty at its finest! Any advice to a Brett virgin much appreciated.

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Old 06-15-2011, 02:50 PM   #27
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You would probably have to add more fruit or something for the brett to eat. It won't do anything unless it has something to consume.
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Old 06-15-2011, 07:17 PM   #28
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Quote:
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You would probably have to add more fruit or something for the brett to eat. It won't do anything unless it has something to consume.
From what I've read, brett will eat sugars that saccharomyces won't. Therefore, you don't necessarily have to add more sugar unless you want much more brett character. Brett will take its time, but is really attenuative and will bring the FG down past the sacch level.

Correct me if I'm wrong; this is just what I've read.

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Old 06-15-2011, 07:22 PM   #29
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This is true but he said it was already fermented. If he used a saison yeast, it's probably already attenuated down pretty low already. I've had saisons that ended at 1.004 without brett. 3711 is an animal of a yeast, as are most saison yeasts. I imagine there won't be much left for anything to eat at 1.004.

It depends but you do have a point.
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Old 06-15-2011, 07:25 PM   #30
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Add a bit of maltodextrin... sacc can't eat it, but brett can


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