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Old 10-08-2013, 11:45 PM   #11
Jnco_hippie
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Nov 2012
Amarillo, Texas
Posts: 109
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Now on day 2.5 this one has gone full throttle ferment. Lots of churning, large krausen.

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No strange smells coming out. Looks pretty normal so far.



 
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Old 10-11-2013, 02:48 AM   #12
Jnco_hippie
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Nov 2012
Amarillo, Texas
Posts: 109
Liked 12 Times on 9 Posts


Ok... day 5: it has dropped 32 points to 1.012 and has slowed significantly. There is a bit of a brett pellicule forming. It is still actively fermenting.

I will leave it 9 more days, dry hopping for 5, then transfer to secondary.

Brett funk is there for sure. It also has lots of fruit flavor... possibly lemon, but without the sour? This is not intended to be a sour, it does however have .25 lb acidulated malt.

Tastes amazing so far. I cant wait to see this one as it develops.

I will definately be wanting to swap a few bottles with a few of yall to get some input (any takers?)

Should be ready to start drinking in about 5 - 6 weeks.

 
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Old 10-11-2013, 03:39 AM   #13
monkeybox
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Aug 2012
Grand Rapids, MI
Posts: 138
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Are you sure the dregs you added didn't add any sacc or bacteria?

My understanding is that 100% Brett beers ferment in normal timeframes (like you're expecting), but when you have a heterogenous fermentation with sacc and brett, that the brett will specialize differently and take a lot longer to ferment out. Similarly, if you introduced lacto or pedio with your dregs, those can continue to work for months/years.

Basically, if there's a chance of mixed fermentation, I would be careful to avoid or protect against bottle bombs.

 
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