100 % Brett Beer Kräusen?

[Morkintosh]

Just brewed my first 100% Brett Farmhouse Ale today and I was wondering if Brett will kräusen like Sacc does? Just curious. Thanks!

 

[Calder]

Yep. You will not notice any difference. Just like any farmhouse yeast, Brett will improve with a little increase in temperature

 

[octo]

when i did one it krausened the same, then dropped to a little brett pellicle.

 

[Morkintosh]

Thanks for the input. What is the average time for some airlock activity? It's been 48 hours and nothing yet. I know brett is pretty slow in general. May have underpitched a bit,but I'm not stressing, just curious. Thanks again

 

[dcHokie]

Thanks for the input. What is the average time for some airlock activity? It's been 48 hours and nothing yet. I know brett is pretty slow in general. May have underpitched a bit,but I'm not stressing, just curious. Thanks again

The last all-Brett I did took about 3.5 - 4 days to show visible signs of fermentation

 

[Almighty]

Activity all depends on pitching rate and viability (and strain to some point). Brett is a yeast just like Sacc, so they act very similar.

I just pitched a healthy 1/2 gal starter of Brett Drie on a 1.050 table saison wort and had activity in 4 hours.

 

[Oldsock]

Activity all depends on pitching rate and viability (and strain to some point). Brett is a yeast just like Sacc, so they act very similar.

I just pitched a healthy 1/2 gal starter of Brett Drie on a 1.050 table saison wort and had activity in 4 hours.

Agreed. 100% Brett takes some effort to get enough cells. Planning on an IPA with my tube of Drie.

If you just pitch a White Labs tube directly I have heard as long as a week. They only contain 3 billion cells, and you should be pitching more like 150 billion for 5 gallons. Wyeast have more, but you'd still be under-pitching by half.

 

[Morkintosh]

I made a 250ml starter. I got Kraesen yesterday. So about 72 hours lag.

 

[weremichael]

100% Brett does ferment from the bottom too. Quite fun to watch those yeasties do their thing.

 

[Oldsock]

Yep. You will not notice any difference. Just like any farmhouse yeast, Brett will improve with a little increase in temperature

In my experience (just like brewer's yeast) it really depends on the strain. I really like White Labs Brett C up in the 80s (lots of tropical fruit and peaches), but I tried the same thing with Wyeast Brett A and got burnt rubber bands.

 

[Almighty]

Interesting. I used White Labs Brett C in the 70s and got burnt band-aids when I was shooting for your tropical fruits. Temperature of Brett fermentation is something that has not been researched much and I'm hoping to look into it more myself. Starting with the Brett Drie strain.

 

[nberk]

I've got a White Labs Brett c. pale fermenting right now. I had a long lag time until visible fermentation of about 4 days at 68 deg F that was raised to 72 deg F over 2 days. This is with an 1800ml starter on 10g of 1.060 wort. In retrospect I think I was significantly underpitching and should have has about double that volume for my starter. It's still chugging along 3 weeks out in the lower 70s. So, we'll see how it turns out.

 

[Oldsock]

Interesting. I used White Labs Brett C in the 70s and got burnt band-aids when I was shooting for your tropical fruits. Temperature of Brett fermentation is something that has not been researched much and I'm hoping to look into it more myself. Starting with the Brett Drie strain.

I also cut the oxygenation to a minimum and pitched a huge starter (1/2 gallon in 5 gallons of 1.049).

 

[Almighty]

Right, oxygen and pitch rate will also affect the flavor greatly. My batch was a 1 gal 1.060 wort with a fresh vial poured straight in. It was before I knew the importance of a big starter.

Your 1/2 gal starter is exactly what I'm using now on all my Brett Drie batches and it has been working well. And for differences in oxygen level, I'm not getting a big difference in flavor production just acid level.

 

[Tiber_Brew]

In my experience (just like brewer's yeast) it really depends on the strain. I really like White Labs Brett C up in the 80s (lots of tropical fruit and peaches), but I tried the same thing with Wyeast Brett A and got burnt rubber bands.

When I made my last 100% Brett L. beer, I started fermentation at around 72F with a gallon starter per carboy. Once kräusen started to settle, I bumped the temp up to the low-mid 80's for the rest of the fermentation (about 2 months). The beer had a wonderfully complex nose to it with fruit notes of green apple, mango, a little hint of cider and a plethora of other earthly aromas. I will definitely be doing that again. I have a a couple packets of Brett B. that I want to try the same fermentation schedule with to see how that turns out.