Anaerobic vs. Aerobic

[weaks]

When using Brett. strains do I use a air lock and make an anaerobic environment or do they need o2? Thanks

 

[smellysell]

Are you talking about for a starter or for actual fermentation? Just brett or other bacteria/sacc too?

 

[Calder]

Treat it just like normal yeast. If using it as the primary yeast, it probably needs a little more O2 than your average sacc yeast, so make sure you aerate well. After the initial aeration, you need to keep O2 out, or you risk spoiling the beer. If adding it as a secondary yeast, just add it, and don't aerate.

It will generate CO2, so use an airlock.

Hope this answers your questions.

 

[Airborneguy]

Remember, Brett is yeast, so treat it the same. Some say it requires more O2 though, so you might want to Aerate very well (as mentioned above). Brett is commonly thought of as a fungus or infection or the like because of how it ferments, but it is yeast.

 

[weaks]

Are you talking about for a starter or for actual fermentation? Just brett or other bacteria/sacc too?

I meant for a starter and fermentation. Only Brett will be added kind of like 'Mo betta Bretta'

 

[smellysell]

I meant for a starter and fermentation. Only Brett will be added kind of like 'Mo betta Bretta'

In that case the advice already given you was spot on then. Good luck! :rockin: