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Old 10-29-2013, 10:10 PM   #1
Jun 2010
San Diego
Posts: 333
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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

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Old 10-30-2013, 02:06 AM   #2
Mar 2010
Posts: 7,619
Liked 635 Times on 554 Posts

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
Oct 2010
Thailand, Chiang mai,Thailand
Posts: 2,101
Liked 165 Times on 133 Posts

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
sweetcell's Avatar
Jan 2012
Rockville, MD
Posts: 5,168
Liked 986 Times on 714 Posts

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?
- Fermenting: Empty-the-freezer DIPA (1 pound of hops in last 5 mins, Chico & 644 split)
- Drinking: English Barleywine (half on brett), local sour cherry kriek #2, Imperial Chocolate Milk Stout on vanilla, sour blond on second-use cherries
- Aging: 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, cherry mead, acerglyn, and a few other sours...

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