Bensiff
Well-Known Member
- Joined
- Mar 13, 2008
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I'm running an experiment with brett. Multiple one gallon batches of 100% brett to see what the different commercial strains taste like. I got two Wyeast and four (well three considering brett trois is now known to be a sacc) White Labs strains. I did starters on the WL due to their cell count. The Wyeast I pitched straight from the package. The Wyeast took longer to start than the WL, likely due to not making a starter. Anyway, the Wyeast Brett brux has finally kicked off looking like a normal sacc fermentation as has all the other brett strains. However the Wyeast lambicus has not, it has developed a pellicle. Is this normal for 100% Wyeast lambicus ferments?