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Old 07-21-2011, 08:31 PM   #1
selivem
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Default All Brett C (WLP645) - Belgian taste

In a 100% Brett beer Brett C is supposed to give pineapple flavors. Does it also give a light phenolic character to the beer? I'm looking for a light Belgian taste.


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Old 07-21-2011, 11:25 PM   #2
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I get cherries from brett C, not pineapple.


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Old 07-22-2011, 01:24 PM   #3
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Doesn't it depend on whose Brett. you are using? I only use wyeast bretts and I have tasted pineapple with brett. c. I don't recall a phenolic character. Maybe if you fermented at the upper end of the temperature range for the yeast, you could stress it enough to produce some.
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Old 07-23-2011, 03:33 AM   #4
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I just fermented a 100% Brett C beer @ around 80-82 degrees F, and it smells and tastes more "belgian" than any other brett fermentation I have done. The grist was 90% Pils and 10% wheat. It is pretty phenolic, with a bready(yeast bread, not grainy bread) fruity aroma. Only a bit of fusels, which surprised me at the higher heat.
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Old 07-23-2011, 03:48 AM   #5
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The times I used WLP brettC I made a large starter and fermented it out at 70F it tasted like a and English ale yeast at first, but after being in the bottle for two months the pineapple/passion fruit came out, but only slightly.

I plan on doing this brew again, but this time i will not make a starter, I think the stress and a low pitch are what make the yeast produce the pineapple/passion fruit flavor this strain is known for.
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Old 07-23-2011, 02:00 PM   #6
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ElkSherpa, BSquared - looks like different results. Did you oxygenate the wort? Also did the yeast develop the barnyard aroma after a while?
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Old 07-23-2011, 03:13 PM   #7
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The only oxygenation the wort received was via the transfer from the kettle to the fermentor. So, the wort got some oxygen, but nothing vigorous.

I forgot to add, a 750mL starter was made a day or two in advance.
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Old 07-23-2011, 09:14 PM   #8
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This was before I used O2 to aerate, but It was aerated by spraying it in to the fermenter. I did not get any barnyard out of it like you can get with other brett strains. This was a primary fermentation, and from what I hear primary fermentations with Brett can be fairly clean. I've only used Brett-C for primary fermentations so I can't say for other strains.
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Old 07-23-2011, 09:17 PM   #9
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Yes my starters where stepped 1L to a 4L and pitched into 5gallons and fermented at 66*F.
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Old 07-24-2011, 12:58 AM   #10
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The 100% brett c fermentation I recently did has only a hint of the signature brettanomyces barnyardy funk. You really have to be looking for it to find it. I don't really get any citrus tones either. The fruitiness is more along the lines of cantaloupe or honeydew melon. Very refreshing and "belgiany" clean. Not quite american or english ale clean however.


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