Bottle conditioning brett beer with 2nd strain - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Bottle conditioning brett beer with 2nd strain

Reply
 
Thread Tools
Old 12-15-2012, 12:31 AM   #1
TNGabe
Recipes 
 
Aug 2012
Posts: 6,655
Liked 2284 Times on 1539 Posts



Input or experience on bottling a brett beer with a 2nd strain?

I've got a brett C beer that started at 1.060 and is stable at 1.012. Hopefully I'll have a few bottle isolate and commercial brett strains to be able to compare with a sugar primed version without additional yeast.
__________________
The only thing worse than dumping beer is serving beer you should have dumped.

 
Reply With Quote
Old 12-19-2012, 04:55 PM   #2
Oldsock
 
Oldsock's Avatar
Recipes 
 
Sep 2007
DC, Washington DC
Posts: 3,233
Liked 253 Times on 168 Posts


I'd worry about pitching a more agressive/attenuative Brett strain at bottling on a beer with that much residual gravity. Give it a shot, but keep a close eye on the carbonation level.
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

 
Reply With Quote
Old 12-31-2012, 12:13 AM   #3
TNGabe
Recipes 
 
Aug 2012
Posts: 6,655
Liked 2284 Times on 1539 Posts


Quote:
Originally Posted by Oldsock View Post
I'd worry about pitching a more agressive/attenuative Brett strain at bottling on a beer with that much residual gravity. Give it a shot, but keep a close eye on the carbonation level.
It wasn't quite done, I bottled with sugar and without additional yeast at 1.008.

An interview I was listening to suggested brett produces less CO2 from the same amount of sugar than sacc. Is this true in your experience?
__________________
The only thing worse than dumping beer is serving beer you should have dumped.

 
Reply With Quote
Old 01-02-2013, 03:09 PM   #4
Oldsock
 
Oldsock's Avatar
Recipes 
 
Sep 2007
DC, Washington DC
Posts: 3,233
Liked 253 Times on 168 Posts


Quote:
Originally Posted by TNGabe View Post
An interview I was listening to suggested brett produces less CO2 from the same amount of sugar than sacc. Is this true in your experience?
If it was the Jeff O'Neil quote of Neva Parker, I ran it by her and it was not really what she way saying. Feremtnation produces the same amount of ethanol and CO2 from a given amount of fermentables regarless of whether it is Brett or Sacch.

"Jeff is sort of right. Usually Brett fermentations are much slower than Saccharomyces - so in that respect, there is about half the amount of CO2 for the same fermentation period. In the end, you'll wind up with similar amounts, but it will just take Brett longer to get there."
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Which Brett strain to use cluckk Fermentation & Yeast 3 12-03-2012 11:39 AM
Brett and Bottle....or Bulk Age, Brett and then Bottle louie0202 General Beer Discussion 11 06-13-2012 09:47 PM
Bottle conditioning strain for high temps Lyikos Fermentation & Yeast 5 12-16-2011 04:19 AM
Bottle conditioning and the beer gun jmancuso Bottling/Kegging 6 02-23-2011 09:12 PM
Big beer and bottle conditioning chemman14 General Techniques 44 04-22-2010 04:07 PM


Forum Jump