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Old 02-27-2012, 10:34 PM   #1
adrock430
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Jan 2012
Boston, MA
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Hi, can anyone describe the smell of a Brett B fermentation?

 
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Old 02-27-2012, 11:29 PM   #2
Nanobru
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Aug 2008
Huntington Beach, California
Posts: 283
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Brett has many strains, from sour or vinegar, all the way to dirty feet and horseblanket. Brett B. Bruxicillius? Like a lambic? should be more of a sour note than a horseblanket (farmhouse)

 
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Old 02-28-2012, 01:28 AM   #3
adrock430
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Jan 2012
Boston, MA
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Thanks, just making sure my starter wasn't infected. It's bastogne yeast and it smells extremely funky/peppery.

 
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Old 04-24-2012, 12:33 PM   #4
Bert1097
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Dec 2009
Central PA
Posts: 197
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I just made my first starter for a 100% Brett L on 4/21/12. 2.5L on a stir plate. Not much activity until last night when I started getting little white chunks flying around in the flask. Gave it a whiff and smelled of nutmeg and a few other smells I can't quite identify. This morning it's got a big, fluffy foam on top, maybe an inch and a half thick. Only open area is over the vortex of the stir plate. Cool stuff but the odor doesn't smell anything like the Brett did coming out of the packet.

 
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