Ss Brewtech’s Biggest Baddest Holiday Giveaway Ever!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Brett B
Thread Tools
Old 10-29-2013, 10:10 PM   #1
Feedback Score: 0 reviews
Join Date: Jun 2010
Location: San Diego
Posts: 335
Liked 11 Times on 8 Posts
Likes Given: 21

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..

Liquid Medication Brewery

Primary: Pale Ale

Secondary: None

Bottled: None

Keg: Chipotle Stout
GySgtLynn is offline
Reply With Quote
Old 10-30-2013, 02:06 AM   #2
Feedback Score: 0 reviews
Join Date: Mar 2010
Location: Ohio
Posts: 7,150
Liked 503 Times on 449 Posts
Likes Given: 8


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.

Calder is offline
Reply With Quote
Old 10-30-2013, 02:27 PM   #3
Feedback Score: 0 reviews
Join Date: Oct 2010
Location: Thailand, Chiang mai,Thailand
Posts: 1,889
Liked 140 Times on 113 Posts
Likes Given: 16


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.
badlee is offline
Reply With Quote
Old 10-30-2013, 04:44 PM   #4
Swollen Member
Feedback Score: 0 reviews
sweetcell's Avatar
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,768
Liked 848 Times on 623 Posts
Likes Given: 353


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.
What hops should I grow? Looking for cheap honey?

Drinking:3726 rye saison, local sour cherry kriek, oud bruin, saison bottled with ECY34
Carbing: Ardennes BDSA, TYB saison brett blend, apricot golden sour, TYB Saison Blend II
Fermenting: an irresponsibly hop-bursted Conan DIPA
Aging: 3726 saison w/ brett x2 (dregs mix & Lochristi), witbier w/ brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn, and probably some stuff i've lost track of...
sweetcell is offline
GySgtLynn Likes This 
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Repitching Brett from a 100% Brett fermented beer Coff Lambic & Wild Brewing 13 10-01-2015 09:53 PM
Secondary Brett Fermentation - Brett Starter? toman8r Fermentation & Yeast 6 10-14-2014 02:42 PM
Help with recipe for brett pale ale or brett saison TNTgill Lambic & Wild Brewing 14 06-13-2014 08:35 PM
Adding Brett to a Brett beer Calder Lambic & Wild Brewing 4 09-28-2011 04:39 PM
Brett L. fermentation question for 100% Brett L. beer asterix404 Fermentation & Yeast 7 03-17-2011 05:30 PM

Forum Jump

Newest Threads