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Old 02-26-2013, 05:24 PM   #1
Tiroux
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So, I have two starters going out for a Berliner Weisse, Brett C and Lacto D. They are going since 2-3 days now.

Lacto smells... sour and acid, as expected, great.

But Brett C smells like... I dont know. I do have some fruity hints, some tartness/sourness, but in overall, it smells like vomit or dirty socks juice.

Normal or not?

It's a 1.2L starter of 1030 pils DME wort + yeast nutrients, on a stir plate in a 2000ml erlenmeyer flask. It this White Lab Brett C.

 
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Old 02-26-2013, 06:04 PM   #2
cinderbike
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My Brett C cultures usually smell like lemons, or at worst, a little catty. But no vomit.
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Old 02-26-2013, 06:35 PM   #3
Tiroux
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Well the smell is not THAT unpleasant, but it doesnt smell at all like the description of the yeast was. I guess I'll just wait and see. It doesn't look infected at alll, and it seems to go well like an usual starter. It's just the smell that odd, but I guess i shouldn't bother with it. I'll make sure to decant before pitching to avoid having this aroma in the beer

 
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Old 02-26-2013, 06:52 PM   #4
TNGabe
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I'm doubtful that wlp645 is just brett. Getting some looked at by a lab hopefully, but when Chad Yakobson plated it out he found brett C, two lacto strains, and pichia.
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Old 02-26-2013, 07:14 PM   #5
Tiroux
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Quote:
Originally Posted by TNGabe View Post
I'm doubtful that wlp645 is just brett. Getting some looked at by a lab hopefully, but when Chad Yakobson plated it out he found brett C, two lacto strains, and pichia.
Yhea, I know. There is no pure Brett C cultures available commercially for the simple (and good) reason that Brett C can't ferment more than 30% attenuation on it's own. Lacto and Pichia seems to achieve a complete attenuation while keeping a brett caracter. That's what I've read.

That said, doesn't change much about my question.

 
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Old 02-26-2013, 07:24 PM   #6
TNGabe
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I got more plastic than vomit if that helps.
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Old 02-26-2013, 07:25 PM   #7
Tiroux
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Quote:
Originally Posted by TNGabe View Post
I got more plastic than vomit if that helps.
It could be something like that... what about on the finished beer?

 
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Old 02-26-2013, 07:30 PM   #8
TNGabe
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First time I used it it was a slow ferment with a good week of plastic/electrical fire smell. That cleared, fermentation stalled and then it finally finished out in 4-6 weeks. No off flavors in the final beer, apparent lacto character, finished at 1.008.

Second batch is another story. Used rinsed culture from the first beer and mashed higher, pitched more. Fermented out quickly, never had the same smell. Don't have pH meter, but it finished close to 1.012 and I'm fairly certain it's because the beer got so acidic everything gave up. Bottled it this week without any priming, so I can't speak to the final product.
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Old 02-26-2013, 07:36 PM   #9
Tiroux
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Ok. My starter is going to ferment 2.5-3.0 gallons of 1035 wort, so my guess is that my 1.2L starter is a pretty good pitching rate. I'll see what it does

 
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Old 02-26-2013, 09:16 PM   #10
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When I did my 100% Brett C. beer, I didn't notice any off smells with the starter either time I stepped it up.

However, I made a starter for a 100% Brett L beer, and something was off. It had a sort of pukey, sweaty sock smell (and not in a good "funky" way). Against my better judgment I pitched it anyway, and 6 months later the off character does not seem to be going away.
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