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Old 01-03-2009, 11:50 PM   #1
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I am making a "Funkhouse" ale similar to omeggedon (i hope). Anyway, its my 1st time using brett, i pitched it about halfway through active fermentation. I used a saison yeast and it fermented out and now i am getting some bret character in the hydro samples. I plan on letting this one go at least 6 months as i know brett works slow. My question is should i rack it to secondary now and let it go or should i let it sit on the cake in primary.


Primary: Cider

Primary #2: Amber

Secondary :

Bottled: Oatmeal Stout, Beesley's Barley Wine Ale, Berlinerweiss, Funkhouse

Kegged: O'Kellets Irish Stout, Caribou Slobber, Amarillo Pale Ale
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Old 01-04-2009, 03:16 AM   #2
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I'd suggest getting it off of the yeast cake since in the long-term (more than a month or two) the yeast will start to die off and give off-flavors (autolysis).


Fermenter 1: Best bitter (1)
Fermenter 2: Best bitter (2)
Fermenter 3: APA
Fermenter 4: APA
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Old 01-04-2009, 04:46 AM   #3
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Yeah I have to agree, I would transfer to secondary and let it ride it out there.
Irish Hills Brewery

Primary #1 - Apfelwine #1
Primary #2 -

Conditioning -

On Tap - Abbey Road ESB
Liquid Amber

Next up - Belgian Dark Strong, Apfelwine
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