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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > brewing an orval
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Old 11-23-2012, 08:41 PM   #1
noobrich
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ok so I am done the first stage and the fermentation is 9 days old with no bubbling out of my bobblers. So I have to add the Brettomyces. Would it be better to get this going in a starter? or just drop it in to the beer and wait.
I would prefer to accelerate things (in hopes it is ready for Christmas) but i do not want to risk the beer. So I thought I would ask.

Thanks in advance


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Old 11-23-2012, 08:49 PM   #2
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I've never used brett myself but I understand it can take quite a while to develop the desired flavor. Not sure about the starter though. Sorry I can't be of any more help.


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Old 11-24-2012, 02:42 PM   #3
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Quote:
Originally Posted by noobrich
ok so I am done the first stage and the fermentation is 9 days old with no bubbling out of my bobblers. So I have to add the Brettomyces. Would it be better to get this going in a starter? or just drop it in to the beer and wait.
I would prefer to accelerate things (in hopes it is ready for Christmas) but i do not want to risk the beer. So I thought I would ask.

Thanks in advance
It will most certainly NOT be ready by Christmas. At least not Christmas 2012.

Transfer it to secondary and just dump your brett in. It will take a while to ferment.
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Old 11-24-2012, 05:44 PM   #4
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Quote:
Originally Posted by noobrich View Post
ok so I am done the first stage and the fermentation is 9 days old with no bubbling out of my bobblers. So I have to add the Brettomyces. Would it be better to get this going in a starter? or just drop it in to the beer and wait.
I would prefer to accelerate things (in hopes it is ready for Christmas) but i do not want to risk the beer. So I thought I would ask.

Thanks in advance
No way will it be done by Christmas. Bret can take months to finish.. Even a beer with no bret will not be done by Christmas.

Save it for next Christmas.
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Old 11-24-2012, 05:45 PM   #5
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I have a Orval clone that has been in the bottle for 9 months at cellar temps. It has changed a little sampling here and there. I thought it was becoming oxidized . I had a friend who is a brewer at a local brewpub try it and he said it's the brett starting to come through. I think you should allow a good year for this beer to develop. But yes, drop it in and wait. I dont think you can rush brett.
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Old 11-24-2012, 07:39 PM   #6
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Yeah that's exactly what I experienced 5 years a ago while brewing a Lambic. That is what I planned on doing and these posts confirm this is the best approach.

Thanks for the help everyone! The pale ale is ready for Christmas so all is well!


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