Search results

Since my goal isn't to have a sweet cider, but rather to have created an environment where brett and saccharo ferment in tandem, I am going to let it continue on. Its encouraging that the fermentation is on track with my lambic fermentations, but I have no idea what is going to happen.

Another update for those following: http://funkfactorybrewing.blogspot.com/2013/02/cider-keeve-day-62.html

That picture is pure sex.

Again....talking out of your ass. Brett is not "meant" for secondary fermentation. There is plenty of research to back that up....which is why I originally directed you to the phd dissertation on brett "Brettanomyces Project" and a proven brewery doing 100% brett fermentations; Crooked Stave...

Thanks. Everything I have heard from people who have pitched sour dregs, or pitched a lambic blend, into cider has been that the saccharo dominated. I think because the brett has a slower growth, and all the sugars in cider are simple, that the saccharo out competes the brett and ferments...

I've been looking for any 100% brett fermentations of cider, but no luck so far. I posted this same thread in Cider forum, but they are generally uneducated when it comes to brett. There is one guy posting on the thread over there that is just plain stupid. A friend has an apple orchard. He...

Cultured, commercial strains of brett, pitched at appropriate levels will ALWAYS out compete any wild yeast from the apple skins that find their way in. Commercial strains are trained to ferment, wild yeast is not yet. The effect of any wild yeast on a cider with pitched yeast is negligible...

Slow growing does not equate to slow fermentation. Growth refers to the rate the cells multiply. This is why higher pitches are recommended for 100% brett. Again, read up on brettanomyces project and other presentations from Chad Yakobson....a lot of good info. There are two here...

No. Given that brett is continually working in Lambics as they age (and have already dropped pH level), I don't buy that brett will struggle in cider due to pH. Chad Yakobson says that brett is slower to start and therefor requires a larger pitch, but I don't remember ever hearing that brett...

Adding maltodextrin is a good idea. These would be absent of saccharo, so I don't think there would be any benefit as all the food will go to the brett already.

You need to look into Crooked Stave and www.brettanomycesproject.com

I put this is the cider forum, but you guys might be more apt to have had experience with this: I'm thinking about doing a panel of 100% brett fermented ciders. A few single strains, a few multiple strains, and a few of both with lacto/pedio added. Here is the list of fermentations I came...

I'm thinking about doing a panel of 100% brett fermented ciders. A few single strains, a few multiple strains, and a few of both with lacto/pedio added. Here is the list of fermentations I came up with: 1.) 100% Brett B 2.) 100% Brett C 3.) 100% Brett L 4.) 100% Brett Drie 5.) Brett...

https://docs.google.com/file/d/0BweHWXfDSjjYX2s1MFZUSmRKOXM/edit?usp=sharing Here is another scanned in copy, and its searchable!

.....and don't want to pay $200. http://www.mediafire.com/?32d4xe5pjwqlp63 Not sure who this is, someone just showed me the link. pdf version is better than nothing!

Yea, I suppose you could eliminate it completely by racking your sours, and for many styles that might not be a bad idea. However, if you are looking for complexity in your sour, racking wouldn't be a good idea.

In reading the first few sentences I was going to ask if you pick it up in 3F OG, then you said you did, so I think I know what you are talking about. I pick it up, although just slightly, and have associated it with yeast autolysis. Since sour beers typically ferment and age in the same...

Lambic isn't usually bottled still. If its bottled, its carbonated. It is commonly served on cask still in Belgium. Even bottled straight lambic is blended, but its a blend of the same age. Its only termed geuze when you take old lambic and blend it with young lambic. Traditionally this was...

just add the geuze dregs now. no point in waiting.

I agree with Bensiff. Although, you can use a different yeast when you go to bottle your lambic. Bzart was made by finishing lambic via the champagne method.