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Old 06-07-2011, 07:24 PM   #1
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I decided to take the plunge and try my hand at brewing with Brett. I opted to use Brett B and a simple Brown Recipe.
10# Pale
1/2# Aromatic
1/2# Special B
1.5oz Willamette @ 60
I made a starter 6 days in advance and had quite a pillicle form on the starter. After pitching, I had a vicious sacch like fermentation. Visible fermentation quit after 3 days. At 5 days I moved it into Secondary and have the beginnings of a pellicle. I tasted when a racked. Very promising.
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Old 06-07-2011, 10:24 PM   #2
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It looks very nice. Did you take a SG when you transferred to secondary? How long do you plan on aging it?

 
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Old 06-07-2011, 11:33 PM   #3
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The OG was 1.060. It was at 1.010 when I moved it to secondary. How long to age it? Good question. I have no idea. From what I gather from online, beers with only Brett don't take much longer than sacch. My plan is to wait till the pellicle falls. Does anyone have an opinion on this?

 
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Old 06-08-2011, 01:09 AM   #4
weremichael
 
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I don't think it would take over a month or so to reach TG, actually it might be pretty close now. This is especially true since you made a nice starter. Are you bottling or kegging? By the way, I am a huge fan of Willamette in my wild beers, so good choice.

 
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Old 06-08-2011, 02:45 AM   #5
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I am going to keg it. So do I look for just a stable gravity like I would with sacch and then just rack from under the pellicle or should the pellicle drop out like a kraussen would?

This is going so well that I think I will go plan my next sour beer.

 
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Old 06-08-2011, 12:18 PM   #6
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Waiting for the pellicle to drop seems to be a do what you want based on taste. There are some who wait and some who don't. My all brett beer never got a pellicle after 3 months and I bottled it this week. For my BW I siphoned from under the pellicle. If it tastes good I say keg and drink.

 
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Old 06-11-2011, 12:12 AM   #7
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OK ...... anyone know what causes the pellicle to form?

I've done 2 all-brett beers (WLP650) and not had a pellicle. Used the same yeast in secondary in a couple of beers and got a real good pellicle.

 
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Old 06-11-2011, 11:38 AM   #8
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Quote:
Originally Posted by Calder View Post
OK ...... anyone know what causes the pellicle to form?

I've done 2 all-brett beers (WLP650) and not had a pellicle. Used the same yeast in secondary in a couple of beers and got a real good pellicle.
The pellicleforms in the presence of oxygen. It acts as a barrier to protect the yeast / host. I'd your beer is not exposed to oxygen, you will not get a pellicle, and a pellicle is not an indicator of viability.
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Old 06-14-2011, 03:30 AM   #9
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Here she is after 2 weeks.
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Old 06-24-2011, 05:57 AM   #10
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The pellicle dropped so I finally kegged it. I drew a small sample off tonight to see where things are. It still needs more time to carb but I have some initial impressions. I made the recipe simple to showcase the brett character. The brett flavor is really in the forefront. It is very complex but not overpowering. The only thing I could count against it is that it has a very thin mouthfeel. The flavor is not watered down at all but it still feels very thin and watery. Is this a normal consequence of how low brett finishes out?

All in all it is very good. My experience with brett is limited but the flavor is so complex I find I have a tough time describing it. I have to admit, I have never licked a "sweaty horse blanket" but for some reason that seems to fit.

 
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