I'm prepping to do a 100% brett beer with WLP645, Brett Claussenii (Anomalus).
I started a breed up on 7/6 with one vial of WLP645 and .5L 11P wort with 1/2 teaspoon of yeast nutrient and 1/2 tablespoon of maltodextrin on a stir-plate. The maltodextrin was added on a whim. Not a standard starter ingredient, but I thought, "the brett can eat it, so maybe it would like some."
7/8 there was good looking activity (not raging, but good), so I stepped it up to 2.2L with 11P wort (was aiming for 2L, but over poured). Again I added 1/2 tsp of yeast nutrient and 1/2 tbls maltodextrin.
Looking pretty good this morning 7/10. It's my first brett starter, I'm used to a different looking krausen, but I think it looks pretty good:
This is way faster than most postings about brett starters, but I felt I could be aggressive based on visual growth.
So I'm getting ready for brew day tomorrow or Thursday 7/11 or 7/12, and was wondering if anyone had any comments about this recipe. I'm shooting for a quick turnaround to drinking time, 8 weeks. Also somewhat non-standard, but i'm giving it a shot. If it's not ready, I'll just wait longer to drink.
I'm going for amber-ish color, low bitterness, but hop forward aroma. (Some tropical from the hops to help out the brett). I am hopeful that I will get distinctly different character than a sacc fermentation. (6gal batch, OG 13.6)
3% Car. 60 L
7% Acidulated (1/2 added near the end of mash cycle)
2% Chocolate malt
8% Munich 10L
8% dextrose kettle
Mash low 151F
.2 oz Millennium 16%AA 60 min
1 oz Nelson Sav EOB
1 oz Cascade EOB
I use a touch of fermcap in the boil. Any comments about fermcap and Brett?
Shooting for a fermentation temp of 70F. I usually only control with initial temp and insulation. Should be OK this time of year in my house.
I'm planning on low but some aeration. (I wish I had a way to measure.)
I also don't know wether to chill and decant my starter or not. Seems like that would shock the brett a bit, but I don't want much acetic character to carryover from the starter. (I'm used to just pouring the whole thing into the fermenter.)
Comments? Help? What did I leave out?