Search results

You definitely want to wait a while, as Fermented Minds said. In future, its worth knowing that there's no real need to take these kind of steps when using brett. It will make a contribution to the flavour profile even if there are very few available sugars left in the beer, since it can work...

Yep, I've fermented three beers back to back with it actually, but all of them in buckets so I didn't really watch the fermentation. I've bottled two of them, half in regular bottles to drink young and half in heavy bottles to age for a while to let the brett show through. The last one is...

Great write up, and very exciting that you'll be one of the beta testers. I didn't pick up this strain, but I think I will in my next order based on what you've said here.

Another thing to think about: in my experience, both bretts will make a contribution if you just pitch the vial directly into your secondary. They don't need much in the way of sugars to work on. But if you just pitch a vial of lacto directly into secondary, you won't get much of a...

If you're pitching brett and sacch simultaneously, you might want to think about your pitching rates, the strains you're using, and your desired flavour profile. I pitched some Wyeast Brett Brux (higher cell count than WLP) early in the fermentation of an Orval clone, and ended up with...

That's great, congratulations! I'd be curious to hear comparison between the comments once you have them.

This shouldn't be a problem, especially if you are using separate equipment. The bugs and brett will not leave the wort, so the only potential risk is contamination from surfaces the beer touches. In fact, there are probably plenty of bugs and brett in your brewing environment anyway...

Another thign you can do, if you don't want to buy extra equipment, is to simply add the brett to the bottles.

Oh, and there are many strains that fall under "Brett B", but Orval is a good source for one of them.

It depends how long you're going to keep it in secondary, since you'll get some oxygen ingress with a bottling bucket. Should be fine for a month or so, but any longer than that and I would be a bit worried. Typical brewing sanitizers will kill brett, but I think its good to be cautious since...

I've been thinking it might be useful to have a FAQ sticky at the top of the forum for this kind of thing. Maybe a few of us could get together to write one?

You could also look at the flavour descriptions in this brett strain guide to see the flavours you can get from different strains.

It would help if you could tell us some beers you know you like, or give us a sense of the kind of beer you want to end up with. Bottle dregs will work fine, especially if they are relatively fresh and from a beer with low alcohol. If you just want to use brett, make sure you're not using...

A pellicle will only form if there is enough oxygen in your fermenter. You can make a great sour beer and never see any sign of one. Unless you have other reasons to think there might have been a problem with the packet of Roeselare, I would forget about it for 4-6 months and then taste a...

I may try that at some point in the future. I actually have a sour brown beer that would be perfect for it, but in this batch I wanted to try a straightforward recipe.

I got round to brewing this the other day. Basically followed the recipe I posted above, but increased the chocolate malt to 3%. I also finally got to try the De la Senne beer, which was delicious, but I don't know how similar it will be to this one. For anyone else who decides to brew...

I think if there is a large population of acetobacter in the slurry, and enough oxygen in the beer after bottling, you might end up with vinegar.

I think its at least worth trying to make a starter with some of the slurry before you give up on the brett. For bottling a 5 gallon batch, 5g is overkill: 1-2g should be plenty in my experience. I don't think you need to worry about US-05 altering the flavour profile much, but its possible...

I keep brett in the same way in gallon and half-gallon jugs. No problems so far. Are you just using the regular 2-piece mason jar lids? You might get significant oxygen ingress with those, which would encourage acetobacter. I don't know if that would explain the "old mustard" smell though...

I think we're talking at cross-purposes: Calder and I were both talking about Afternoon Delight by Pizza Boy Brewing, the beer that 1fast636 asked about in the first post, which seems to be a dry-hopped berliner weisse.