Anybody else using BKYeast's Cantillon Brett?

[kaips1]

I took a sample of my C2 Mosaic Blonde brewed 5/14 and it has fermented down to 1.000 in two weeks. OG was 1.056 and I was hoping for something at a session strength. Big tropical fruit/berry flavor (I attribute the berry end to the C2) I definitely notice a woody note too. The mouthfeel is thin, but the flavor holds up against it. I'll let this sit two more weeks and then I'll bottle it.

I've been considering brewing up a Doppelsticke (Double Alt) to put on the yeast cake. I'm curious what a malt forward beer will taste like with C2

That's interesting because I was wondering what a double ipa would be like with C2. Also I think I was having a lid malfunction, swapped lids and everything's gold. Airlock a clicking, beers fermenting.

 

[Spillsaw]

That's interesting because I was wondering what a double ipa would be like with C2. Also I think I was having a lid malfunction, swapped lids and everything's gold. Airlock a clicking, beers fermenting.

I did notice that airlock activity was nonexistent after day 3. Definitely seems like a quick fermenter. A DIPA sounds pretty good too. I think I'll be bumping up my oat addition to 10-12% just to gain a bit more body.

 

[kaips1]

I did notice that airlock activity was nonexistent after day 3. Definitely seems like a quick fermenter. A DIPA sounds pretty good too. I think I'll be bumping up my oat addition to 10-12% just to gain a bit more body.

Body seems the trickiest part since the Brett's so voracious. I'm trying to find any info on lactose sugar and Brett but haven't found anything conclusive. On assumption I'd say the Brett will chew right though it.

 

[Johnnyhitch1]

Anyone willing to trade beer for cultures?

 

[kaips1]

Anyone willing to trade beer for cultures?

Are you looking for cultures or beer?

 

[smokinghole]

Body seems the trickiest part since the Brett's so voracious. I'm trying to find any info on lactose sugar and Brett but haven't found anything conclusive. On assumption I'd say the Brett will chew right though it.

It depend on the strain, but Brett can ferment lactose, not all Brett. Its really dependent on what you have. Check out the national yeast collection. There is some brett listed with the types of sugars it can ferment based on differentiation standards. Its very strain dependent though.

 

[kaips1]

It depend on the strain, but Brett can ferment lactose, not all Brett. Its really dependent on what you have. Check out the national yeast collection. There is some brett listed with the types of sugars it can ferment based on differentiation standards. Its very strain dependent though.

Thank you

 

[smokinghole]

Meant to supply this link.

www.ncyc.co.uk

 

[Johnnyhitch1]

Are you looking for cultures or beer?

Cultures.
Sry bout that horrible wording!

 

[NcBrewer35]

I did notice that airlock activity was nonexistent after day 3. Definitely seems like a quick fermenter. A DIPA sounds pretty good too. I think I'll be bumping up my oat addition to 10-12% just to gain a bit more body.

I would check your gravity before you assume it is done. Brett likes to take a nap before it finishes the last bit of fermentation. I usually see it go for about 1 or 2 weeks and then it will seem to stall and not do anything for a few weeks and then it picks right back up again.

This is not ALL strains of brett but many of them do this.

 

[Spillsaw]

I would check your gravity before you assume it is done. Brett likes to take a nap before it finishes the last bit of fermentation. I usually see it go for about 1 or 2 weeks and then it will seem to stall and not do anything for a few weeks and then it picks right back up again.

This is not ALL strains of brett but many of them do this.

It's down to 1.000. How much more could it possibly go?

 

[NcBrewer35]

Cultures.
Sry bout that horrible wording!

http://bkyeast.wordpress.com/

BkYeast sells his cultures for roughly $10, this includes the shipping. Subscribe to his blog and you will be updated once a new round of cultures become available. He seems to do it on a first come, first serve basis.

 

[kaips1]

It's down to 1.000. How much more could it possibly go?

Nice

 

[kaips1]

I would check your gravity before you assume it is done. Brett likes to take a nap before it finishes the last bit of fermentation. I usually see it go for about 1 or 2 weeks and then it will seem to stall and not do anything for a few weeks and then it picks right back up again.

This is not ALL strains of brett but many of them do this.

To add a little to this, I think it was chad that said secondary transfers and dry hop additions can kick start that last little bit or that he noticed when doing secondary transfers it would kick the fermentation back up.

 

[NcBrewer35]

It's down to 1.000. How much more could it possibly go?

Ha, sorry I missed the part where you said it was already at 1.000. Obviously you cant go any lower. I think you are right about Chad stating that transfers to secondary and dry hopping can kick start the yeast back up.

 

[Oldsock]

Ha, sorry I missed the part where you said it was already at 1.000. Obviously you cant go any lower. I think you are right about Chad stating that transfers to secondary and dry hopping can kick start the yeast back up.

Fermentation certainly COULD go below 1.000 because alcohol is lighter than water, but it is very rare in beer. Much more common in wine/cider because of their high concentration of short sugars.

 

[TNGabe]

Ha, sorry I missed the part where you said it was already at 1.000. Obviously you cant go any lower. I think you are right about Chad stating that transfers to secondary and dry hopping can kick start the yeast back up.

I often use a sacc/brett blend for my saisons. Smaller ones, around 1.038, always finish at 1.000 when I dry hop. I was happy with the hop aroma from whirpool additions on the last batch, so I didn't dryhop and didn't rack to a second vessel, and the beer finished at 1.004.

 

[kaips1]

I often use a sacc/brett blend for my saisons. Smaller ones, around 1.038, always finish at 1.000 when I dry hop. I was happy with the hop aroma from whirpool additions on the last batch, so I didn't dryhop and didn't rack to a second vessel, and the beer finished at 1.004.

As far as it finishing at 1.004, I've had the same results, with time it'll finish low always. If you want to speed it up just add dry hops or transfer it and it'll drop the last couple points relatively fast.

 

[metic]

I received a vial of C3 today. I'm leaving town for a few weeks soon and I don't have time/space to brew with it before I go, so I'm going to add some to a saison at bottling and slant some to grow up after I get back. Has anyone used C3 yet? What were your results like?

 

[skibb]

I'm ordering ordering some C3 from him ASAP (seems he still has some stock) but he's out of C2. I REALLY wanna get my hands on some C2, does anyone have a culture I can get? I can pay ya, trade beer, etc. It doesn't even have to be a vial or anything, just a bottle of beer with some of the bretties floating around is fine!
Please let me know!!!

 

[Steelers77]

Just wondering if anyone else out here participated in the yeast exchange with Dmitri from BKYeast.wordpress.com and hoping to collect different experiences and observations here in one place, like the fantastic thread on Brett Drie. I have seen one other blogger (jeffreycrane.blogspot.com) who made some starters with them and his descriptions varied significantly from Dmitri's initial observations.

So far I have only woken up the first strain and used it as a primary strain in a wit style beer. 5# pils, 5# wheat, .5# rolled oats, and 30 IBU's of late addition Citra and Galaxy hops. OG was 1.057 and I pitched a healthy 1600 ml starter. It was very slow to start and I ended up pitching another 1000 ml starter after 4 days.

Since then it took off and the airlock has been very aromatic, progressing from lemon and green apple to an intense funky, ripe melon and tropical mango. It's been in primary for 2 weeks now, and it's only down to 1.030, but the sample tastes great. Citrus, apples, and some pleasant acidity.

I'm planning to try this strain with either WY3711 or 3944 next.

Does anyone else have any data to share?

Sorry to hijack.

Did you model this beer after Anchorage Brewings Galaxy White IPA, and if so how did it compare?

Cheers

 

[TNGabe]

Sorry to hijack.

Did you model this beer after Anchorage Brewings Galaxy White IPA, and if so how did it compare?

Cheers

Galaxy is a whit strain primary and then bottled with brett, so the flavor profile is going to be very different. It's the only clone I've tried so far and I've got to say the kumquats seem key. I subbed oranges and I think it made a big difference. That and Gabe Fletcher is just a really talented brewer.

 

[kaips1]

I'm ordering ordering some C3 from him ASAP (seems he still has some stock) but he's out of C2. I REALLY wanna get my hands on some C2, does anyone have a culture I can get? I can pay ya, trade beer, etc. It doesn't even have to be a vial or anything, just a bottle of beer with some of the bretties floating around is fine!
Please let me know!!!

If you get c3, I can trade you some c2 for some c3

 

[berebrando]

I have c1 and c2, ISO c3. Would love to do a 3 way comparison.

 

[skibb]

I just got an email back - no C3 right now though I guess I'm on a waiting list hah

 

[Spillsaw]

I'm ordering ordering some C3 from him ASAP (seems he still has some stock) but he's out of C2. I REALLY wanna get my hands on some C2, does anyone have a culture I can get? I can pay ya, trade beer, etc. It doesn't even have to be a vial or anything, just a bottle of beer with some of the bretties floating around is fine!
Please let me know!!!

I can send you out a bottle of my Single Hop: Mosaic (C2) when I send Dmitri (BKYeast) his. I bottled it last week, so I plan on shipping two weeks.

Let me know...always open to a beer trade.

 

[skibb]

I appreciate it, though someone is already helping me get some c2 - I would totally be willing to trade anyone for some C3 at this point. I've considered sending dimitri a box of sterile vials at this point hah

 

[Spillsaw]

I appreciate it, though someone is already helping me get some c2 - I would totally be willing to trade anyone for some C3 at this point. I've considered sending dimitri a box of sterile vials at this point hah

I just got C3 in the mail today.

 

[kaips1]

I just got C3 in the mail today.

I wish I was you

 

[vehicle]

Sorry to hijack.

Did you model this beer after Anchorage Brewings Galaxy White IPA, and if so how did it compare?

Cheers

Loosely related to that beer in that I loved it and found it inspiring, but I was not thinking about it when I designed this recipe. Like someone else mentioned, Anchorage's beer is not an all-brett, and mine was not a single hop beer.

Mine turned out great, more tart than I expected, big complex fruity citrus and melon and hay and lots of wheat in the background. I would reduce the amount of wheat in my recipe next time. There's also a slightly unpleasant floral, almost grassy element to the bitterness, which I think came from dry-hopping for two weeks, not from the yeast.