Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Brett L. fermentation question for 100% Brett L. beer
Reply
 
Thread Tools
Old 03-15-2011, 08:36 PM   #1
asterix404
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Natick, MA
Posts: 565
Liked 11 Times on 11 Posts
Likes Given: 5

Default Brett L. fermentation question for 100% Brett L. beer

So I did my first 100% Brett L. beer. I made a starter because the amount that I got from white labs was tiny. I first made a 1/2L to pitch the yeast, saw bubbles etc. and let sit for a week. I found a beautiful yeast cake on the bottom and I wanted to re-energise the yeast before I pitched so I added another 1/2L of liquid. Off it went for about 4 days and by the time I was ready to pitch I had a lot of yeast cells.

It took off and within 12h I had about a 1.5in layer of kaursen and it was bubbling like mad. That was about 18 days ago. Currently there is still some bubbling, once every 10 or 15 minutes if that but there is still about 3/4in of kaursen. I heard that this is a very slow fermenting yeast and I know I didn't under pitch it with the near instantaneous start, but is this something to be concerned about? Should I give it another 3 or 4 days before I start shaking it? It's currently in a glass carboy so checking with a hydrometer is difficult at best and I don't really want to do it.

My rule has always been to wait until the kaursen settles, does that happen with the Brett L. eventually or is it getting to the point of just racking it?


asterix404 is offline
 
Reply With Quote
Old 03-15-2011, 08:39 PM   #2
maskednegator
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: san diego
Posts: 323
Liked 8 Times on 8 Posts
Likes Given: 1

Default

I don't have my notes in front of me, but the last 100% brett L beer that I made took something like two months to go from 1.065 to 1.008.


maskednegator is offline
 
Reply With Quote
Old 03-15-2011, 08:57 PM   #3
asterix404
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Natick, MA
Posts: 565
Liked 11 Times on 11 Posts
Likes Given: 5

Default

Ahh, in that case then, did you rack it at all? There quite a lot of stuff on the bottom of mine. Did you just leave it in your primary for 2 months? I don't think that's so bad since I don't expect any yeast to die within 2 months, I am just curious what to do.
asterix404 is offline
 
Reply With Quote
Old 03-15-2011, 10:33 PM   #4
maskednegator
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: san diego
Posts: 323
Liked 8 Times on 8 Posts
Likes Given: 1

Default

I left mine on the cake throughout its time in the carboy.
maskednegator is offline
Hoptimistic Likes This 
Reply With Quote
Old 03-16-2011, 09:05 PM   #5
rorygilmore
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Seattle, WA
Posts: 75
Liked 2 Times on 2 Posts
Likes Given: 3

Default

I know this question might be a bit off topic, but how funky do these Brett L. only beers come out? Do they at least get moderately sour?

This info would help me out tremendously as I'm thinking about brewing up a Brett L beer to blend with another batch I have going that has a nice lactic sourness but lacks the funk I'm looking for.
rorygilmore is offline
 
Reply With Quote
Old 03-16-2011, 09:56 PM   #6
asterix404
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Natick, MA
Posts: 565
Liked 11 Times on 11 Posts
Likes Given: 5

Default

This is the first one I have ever done. I think it should get a good amount of funk and sour as I read it should take about 6 months to reach full maturity. I am going to keep in the primary until the kaursen falls, rack it to the secondary for about a month or two and bottle. In the bottle it should get better. I will tell you how funky it smells when I transfer it.
asterix404 is offline
 
Reply With Quote
Old 03-17-2011, 04:00 AM   #7
rorygilmore
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Seattle, WA
Posts: 75
Liked 2 Times on 2 Posts
Likes Given: 3

Default

Thanks. Would love to hear how it turns out and any updates along the way.
rorygilmore is offline
 
Reply With Quote
Old 03-17-2011, 05:30 PM   #8
maskednegator
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: san diego
Posts: 323
Liked 8 Times on 8 Posts
Likes Given: 1

Default

It's not going to get sour. Some strains of brett can produce some acetic acid in the right circumstances, but if you want a sour beer you're going to have to add lacto and pedio.
Now funk, that's a whole other thing. Brett L beers will definitely get funky.


maskednegator is offline
Hoptimistic Likes This 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Secondary Brett Fermentation - Brett Starter? toman8r Fermentation & Yeast 6 10-14-2014 02:42 PM
What should I expect from Brett fermentation? annasdadhockey Fermentation & Yeast 11 08-20-2010 12:16 PM
question about using Brett annasdadhockey Fermentation & Yeast 6 08-09-2010 09:07 PM
Another Brett C Question jacksonbrown Fermentation & Yeast 2 09-04-2009 07:28 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS