Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Dilemma: 100% Brett or not?
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Old 07-01-2012, 10:59 AM   #21
JLem
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Well, I checked the gravity yesterday and it was at 1.020. I know it's only been 5 days, but I was hoping for lower to alleviate my concerns about pitching a "young" Brett starter and the fact that I overshot my sacch. rest temp when I added the cereal mash to the main mash. I did get it cooled off relatively quickly by adding some extra bottled water I had around, but I'm still worried that I ended up with a bunch of lover-chained sugars in there. I know the Brett will eat through those as well, but it will be a much longer process.

I'll check things again in a week or so. I might wrap a heating pad to the bucket too to ramp up the temp some (currently ambient temp is 70F).

Sample tasted great. Tons of tropical fruit aroma and flavor. Hopefully this one finishes out well.


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Old 07-01-2012, 03:12 PM   #22
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We have a thread going in the Wild forum about experiences with the Trios yeast. You should post or link this over there (I'm on mobile) so everyone can see this!

Cheers!


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Old 07-01-2012, 10:10 PM   #23
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Subscribing. Cheers to Amanda for connecting the threads.
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Old 07-02-2012, 06:05 AM   #24
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Quote:
Originally Posted by JLem View Post
Hopefully this one finishes out well.
I think it would be fitting to finish a Brett beer with a Sacc strain. Maybe break out a little 3711. A little twilight zone brewing touch to it.
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