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Old 06-13-2012, 09:06 PM   #11
Jan 2011
oakland, california
Posts: 3,294
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Originally Posted by dcott View Post
Remember that Brett can be incredibly attenuative, so if you add it at bottling, be sure to compensate for the amount of priming sugar. If you plan on aging for any significant time, you could end up with some nasty bottle bombs as the Brett works its way through any and all remaining sugars.

it is when pitched with other bugs, but not by itself.

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Old 06-13-2012, 09:47 PM   #12
Registered User
Jul 2009
Keller, Texas
Posts: 4,882
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Originally Posted by eastoak View Post
it is when pitched with other bugs, but not by itself.
Brett attenuates very well all on its own. Over time, it will eat almost anything. It will even start metabolizing alcohol. That stuff about brett only being superattenuative with bacteria is only true because you increase the different ways food sources are being broken down and its getting broken down faster. One thing in beer brett doesn't do a good job of metabolizing is protein but bacteria often can, so when you have bacteria breaking down proteins to component pieces brett will eat them. But brett will break down complex sugars and starches on its own, as long as you give it enough time.

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