Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > how to best use my stored brett starter (pix)
Reply
 
Thread Tools
Old 02-06-2013, 03:50 AM   #1
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,544
Liked 792 Times on 586 Posts
Likes Given: 319

Default how to best use my stored brett starter (pix)

a few months ago i made a starter with a vial of WLP650 (brett B). i let is run for 7 or 8 days, poured some into the secondary of 2 different brews and kept a quart of the leftover starter. i put a piece of aluminum foil tightly over the quart jar, secured it in place with a tight elastic band, and it's been sitting in my cellar for 2 or 3 months. pix of the jar included below. note that there is likely a pellicle under there, and some weird growths down from the surface/pellicle. pretty cool in my opinion.

i now want to add brett to another batch. what's the best way to do this? just pour off some of the liquid? should i avoid the pellicle? do i need to rouse the yeast from the bottom of the jar (see last photo)?


Click image for larger version

Name:	P1040714.JPG
Views:	273
Size:	177.0 KB
ID:	99139   Click image for larger version

Name:	P1040715.JPG
Views:	268
Size:	149.7 KB
ID:	99140   Click image for larger version

Name:	P1040713.JPG
Views:	257
Size:	102.3 KB
ID:	99141  
__________________
.
What hops should I grow? Looking for cheap honey?

Drinking: Trois IPA (amarillo/galaxy/simcoe), imperial chocolate stout, dubbel
Carb'ing: Tripel'ish, local sour cherry kriek, oud bruin, gueuz'ish thing, saison bottled with ECY34
Aging: TYB saison brett blend, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn
sweetcell is offline
 
Reply With Quote
Old 02-06-2013, 04:25 AM   #2
badlee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Thailand, Chiang mai,Thailand
Posts: 1,699
Liked 114 Times on 93 Posts
Likes Given: 16

Default

well, you would have a hard time pouring off the fermented wort, so adding it to a larger vessle with some fresh wort would be the best thing?


badlee is offline
 
Reply With Quote
Old 02-06-2013, 02:49 PM   #3
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,544
Liked 792 Times on 586 Posts
Likes Given: 319

Default

Quote:
Originally Posted by badlee View Post
well, you would have a hard time pouring off the fermented wort, so adding it to a larger vessle with some fresh wort would be the best thing?
my thinking and/or hope is that there is still plenty of brett in suspension in the liquid, so i would only need to pour some of the liquid into my new batch to get brett in there. i'm not too worried about how much gets pitched, the brett will work its magic in a wide range of cell count (yes, i know, a lower pitch will have a greater effect but take longer).

i guess i'm asking for confirmation or opinions on the fact that brett is floating about in the liquid and isn't just in the cake at the bottom.

eff it, i think i'll just plunge a wine thief in there, pierce the pellicle, try picking up some of the stuff at the bottom of the jar, then top it up with some fresh malto-heavy wort.
__________________
.
What hops should I grow? Looking for cheap honey?

Drinking: Trois IPA (amarillo/galaxy/simcoe), imperial chocolate stout, dubbel
Carb'ing: Tripel'ish, local sour cherry kriek, oud bruin, gueuz'ish thing, saison bottled with ECY34
Aging: TYB saison brett blend, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn
sweetcell is offline
 
Reply With Quote
Old 02-06-2013, 03:52 PM   #4
dcHokie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
dcHokie's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Washington, DC
Posts: 1,713
Liked 251 Times on 192 Posts
Likes Given: 200

Default

slightly off topic, but that looks more like a kombucha scoby than any brett pellicle i've seen
__________________

Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
dcHokie is offline
 
Reply With Quote
Old 02-06-2013, 04:33 PM   #5
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,544
Liked 792 Times on 586 Posts
Likes Given: 319

Default

Quote:
Originally Posted by dcHokie View Post
slightly off topic, but that looks more like a kombucha scoby than any brett pellicle i've seen
good point, hadn't thought of that. it's possible that an assortment of nasties got in there (maybe when it was on the stir-plate?) and have set up their own colony.

i'll taste of the liquid before adding any to my new batch. in a worse case i might need to order some new brett. or maybe i'll have my own house blend of bugs! (although it might be too early to properly assess what their impact/flavor is)
__________________
.
What hops should I grow? Looking for cheap honey?

Drinking: Trois IPA (amarillo/galaxy/simcoe), imperial chocolate stout, dubbel
Carb'ing: Tripel'ish, local sour cherry kriek, oud bruin, gueuz'ish thing, saison bottled with ECY34
Aging: TYB saison brett blend, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn
sweetcell is offline
 
Reply With Quote
Old 02-06-2013, 04:39 PM   #6
dcHokie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
dcHokie's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Washington, DC
Posts: 1,713
Liked 251 Times on 192 Posts
Likes Given: 200

Default

Could be, looks pretty similar, no?

Click image for larger version

Name:	ForumRunner_20130206_123850.jpg
Views:	162
Size:	31.7 KB
ID:	99225
__________________

Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
dcHokie is offline
 
Reply With Quote
Old 02-06-2013, 04:53 PM   #7
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,544
Liked 792 Times on 586 Posts
Likes Given: 319

Default

Quote:
Originally Posted by dcHokie View Post
Could be, looks pretty similar, no?
quite similar. the growth in your pic is smoother and more solid, whereas mine is more dusty/bubbly/powdery. it falls apart pretty easily, just knocking the jar a little made a bunch of little chunks fall off the "main growth" and slowly float to the bottom. you can see the floaties in the pic. this is why i took the picture in my dark cellar with a flashlight instead of moving it to somewhere with better light.

is your pic from kombucha?
__________________
.
What hops should I grow? Looking for cheap honey?

Drinking: Trois IPA (amarillo/galaxy/simcoe), imperial chocolate stout, dubbel
Carb'ing: Tripel'ish, local sour cherry kriek, oud bruin, gueuz'ish thing, saison bottled with ECY34
Aging: TYB saison brett blend, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn
sweetcell is offline
 
Reply With Quote
Old 02-06-2013, 05:00 PM   #8
dcHokie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
dcHokie's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Washington, DC
Posts: 1,713
Liked 251 Times on 192 Posts
Likes Given: 200

Default

Quote:
Originally Posted by sweetcell View Post
quite similar. the growth in your pic is smoother and more solid, whereas mine is more dusty/bubbly/powdery. it falls apart pretty easily, just knocking the jar a little made a bunch of little chunks fall off the "main growth" and slowly float to the bottom. you can see the floaties in the pic. this is why i took the picture in my dark cellar with a flashlight instead of moving it to somewhere with better light.

is your pic from kombucha?
Interesting, looks like you may just have a slowly descending pellicle.

My pic is from kombucha and the scoby is quite firm (consistency of beef tendon in pho, if you are familiar).
__________________

Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
dcHokie is offline
 
Reply With Quote
Old 02-06-2013, 05:55 PM   #9
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,544
Liked 792 Times on 586 Posts
Likes Given: 319

Default

i'm familiar with the consistency of kombucha mother, SWMBO has had one in the fridge for 2 years now.

i'll have a better idea of its consistency and appearance when i move the jar to somewhere better lit, and peel back the foil. i'll give the liquid a taste, and if it's decent i'll add some to the new batch i want to funk up.
__________________
.
What hops should I grow? Looking for cheap honey?

Drinking: Trois IPA (amarillo/galaxy/simcoe), imperial chocolate stout, dubbel
Carb'ing: Tripel'ish, local sour cherry kriek, oud bruin, gueuz'ish thing, saison bottled with ECY34
Aging: TYB saison brett blend, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn
sweetcell is offline
 
Reply With Quote
Old 02-07-2013, 02:12 AM   #10
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 6,624
Liked 408 Times on 363 Posts
Likes Given: 7

Default

I think I'd swirl up the starter and add some to your beer. Then take some of you beer and add it to the starter to feed the brett.


Calder is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Secondary Brett Fermentation - Brett Starter? toman8r Fermentation & Yeast 6 10-14-2014 02:42 PM
Brett C starter dannyhawkins Lambic & Wild Brewing 7 02-11-2013 12:58 AM
Using an old Brett starter ssray2000 General Beer Discussion 2 10-08-2012 11:35 PM
All Brett Starter iowabrew Fermentation & Yeast 6 05-26-2012 04:26 AM
starter for brett? spazjdm Fermentation & Yeast 6 03-16-2012 08:27 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS