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Old 10-29-2013, 10:10 PM   #1
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Default Brett B

I pitched some Brett on a Sasion a week ago.. I don't see any kind of pellicle formation yet. Is this normal? I have the heat around 85 degrees and racked the beer to a secondary at 1.001 before pitching the brett b..

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Old 10-30-2013, 02:06 AM   #2
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You may not see a pellicle at all. You don't always get one. One week would be very quick.

At 1.001 you have not left the Brett much food. I don't really know how it works, but I believe it also works on the esters the sacc has created. Whether it needs other sugars to help that process or not, I don't know.

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Old 10-30-2013, 02:27 PM   #3
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Yup, looks like your Brett pitch will just go to sleep with nothing for supper.
Try racking it off the original yeast, adding some new wort and then pitching some Brett.
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Old 10-30-2013, 04:44 PM   #4
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unlike sacc, brett does not need sugars (the bugs are so hardcore they can live off cellulose from wood). brett will eat all sorts of by-products from the sacc, complex sugars that the sacc couldn't touch, etc. a 1.001 beer still has sugars in it, because a completely fermented beer - with no sugars at all - is below 1.000 (something like 0.990 i believe).

if you want to give the brett something to eat - not needed - add an ounce or two of boiled malto-dextrine.
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Drinking: black harvest ale (wet-hopped with homegrown hops), local sour cherry kriek, oud bruin, gueuz'ish thing, saison bottled with ECY34
Fermenting/carbing: IPA w/ HBC-438 (thanks vinnie!), 2x saison w/ 3726, Ardennes BDSA
Aging: witbier with brett, TYB saison brett blend, Tripel'ish with brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn, and probably some stuff i've lost track of...
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