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Old 12-02-2011, 12:51 AM   #1
Waylit
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Why do some brett beers get sour, and others don't?

I've used Brett B, C, and L in various beers with varying results.

For example in my Orval clone I pitched Brett L with no sourness after one year. The same yeast in a belgian dark is sour after 6 months.

What determines sourness vs funkiness?

 
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Old 12-02-2011, 01:13 AM   #2
indigi
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Depends on a whole lot of things, including wort sugar composition, what strain of Brett L, what other yeasts, exposure to oxygen, process, etc.

 
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Old 12-02-2011, 04:59 PM   #3
killsurfcity
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from what i understand brett doesn't make beers sour, it makes them funky. sourness comes from pedio and lacto.

 
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Old 12-02-2011, 05:13 PM   #4
Waylit
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Brett can certainly sour a beer. Brett L is known for is pie cherry sourness.

 
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Old 12-02-2011, 06:35 PM   #5
Vaughn
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Oxygen exposure to Brett can cause a acetic acid and lactic acid in small amounts.

 
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Old 12-02-2011, 07:51 PM   #6
killsurfcity
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i've read about acetic, but lactic is new to me. anyone have links to the science? the compounds produced during fermentation should be pretty well known. i'd really like to know.
in my experience, you get funky and or fruity from brett, sourness (not to be confused with fruitiness) comes from lacto/pedio. i've had plenty of old brett beers with zero sourness.

 
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Old 12-02-2011, 08:35 PM   #7
Vaughn
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Check out The Brettanomyces Masters Project

 
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Old 12-02-2011, 09:17 PM   #8
killsurfcity
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I have. In his data, I didn't see anything about sour compounds, (unless i'm missing something) just acids like acetic, etc.

For instance...
"Compound Analysis:

Headspace Gas Chromatography – FID
Acetaldehyde
Ethyl Acetate
Ethyl Lactate
Isobutyl Acetate
Ethyl Butyrate
Isoamyl Acetate
Ethyl Caproate
Ethyl Caprylate
n-Propanol
Isobutanol
2-Methylbutanol
3-Methylbutanol"

 
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Old 12-02-2011, 09:27 PM   #9
nofootbreak
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Ive had a few beers from the guy who wrote the brett masters proj (crooked stave brewing) there can be a slight tartness from brett, but nothing intense. Ive noticed it in all brett beers more than sach/brett blends. No insight on what causes this though.

 
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Old 12-02-2011, 10:41 PM   #10
Vaughn
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I think Chad talked about it during the VT Brewers Conference. I might have just read over something fast.

 
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