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Old 06-29-2012, 04:35 PM   #41

My experience with Brett is that it will take off quickly but will go through cycles. Watch it closely as it should stop and start again...perhaps even twice or more. I read that a week to 10 days is the sweet spot.


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Old 06-29-2012, 10:53 PM   #42
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adc - the initial lag phase is similar to Sacc, it is the growth phase that is longer and hence why you need a longer starter time.
http://www.beer-brewing.com/beer-bre...life_cycle.htm



 
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Old 06-29-2012, 11:05 PM   #43
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Check out this part from Chad Yakobson's thesis. WLP644 is supposed to be the same as what's listed as BSI-Drie on the chart. It hits it's max growth after about 8 days. I either read or heard (on the Brewing Network interview) that this data was gathered with the starter on a stir plate at 80 deg.

http://www.brettanomycesproject.com/...ation-results/

I have my vial waiting to be pitched into the starter, but haven't gotten it going, yet.

 
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Old 06-30-2012, 12:28 AM   #44
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Thanks guys. Makes sense for the difference. I just usually here from people that brett starters are quite silent, but this strain is quite a different beast from other bretts.

 
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Old 06-30-2012, 01:28 AM   #45
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My vial was just pitched into a 750mL starter this morning. It's currently not on my stirplate. I thought I'd let it go a few days as is to see how it performs first. I can always put it on later in the week if its not doing much. Plan to brew next weekend.
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Old 06-30-2012, 12:53 PM   #46
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Pic of my starter after only 12 hours with no aeration. Room temp is about 24C (75F).

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Old 06-30-2012, 11:35 PM   #47
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About 22 hours after pitching, and you wouldn't think it was anything special. It looks and smells like a slightly fruity Belgian strain. This has been with no aeration or agitation.

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Old 07-01-2012, 02:39 PM   #48
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I just pick this up yesterday, I hope to get it in the fermenter within a week. Thinking about doing a citrusy Pale Ale but not sure.

 
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Old 07-01-2012, 07:38 PM   #49

I started a thread about my recent experience using wlp644 in a 100% Brett beer over in the Yeast and Fermentation forum. I hadn't thought about putting it here, but AmandaK suggested I post a link on this thread so as to add it to the discussion. (thanks AmandaK!) http://www.homebrewtalk.com/f163/dil...tt-not-337296/

The gist of the story is that I made a starter of wlp644, but did not have the time to let it go for the full recommended 7-8 days. I gave it about 2.5 days instead. It looked/behaved just like every other non-Brett starter I've done. I pitched it into a 1.045 farmhouse-style wort with a grist that was ~33% raw, non-barley (spelt, red wheat, and quinoa). Fermentation took off in under 12 hours at an ambient temp of 70°F. After 5 days, the gravity is down to 1.020. I know it is early still, but I had hoped it would be lower than that by now. I've wrapped a heating pad around the fermenter to get the temp up a little more.

The hydrometer sample smelled and tasted spectacular - full of tropical fruits.

pic of my wlp644 starter @ 24 hours:
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Old 07-02-2012, 07:00 PM   #50
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Cheers to you all for helping me keep a central log of this interesting yeast!

I'm really interested to see how this all pans out. I will most likely be able to get a few beers going with this yeast around January, so by the time they're done it'll be spring time again and I'll be ready for some fruity business.



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