What attenuation can you expect from Brett-B as the primary strain?
I started an All-Brett on 12/30/10 using a starter of WLP650 (Brett-B).
It got off to a quick start (at 12 hours it was going well). Kraeusen reached almost 1.5 inches (and I had added FermCapS to the fermenter).
Last night (3 days) Kraeusen had dropped, and bubbling had slowed considerably (it's a glass carboy with a rubber bung, so I think I can trust it). So I took a sample. Tasted like a fruity Belgian (pretty good), but SG was only 1.020, down from a start of 1.055. I was hoping to end up closer to 1.010.
The recipe was simple, 5.5 lbs 2-row, 0.5 lbs acid, mashed at 150, made up to 1.055 using LME. Calculated what the SG should be and then measured to confirm it was correct.
Tonight it had slowed down a lot more and has started to clear (about 1 bubble/minute). I know there are probably a couple more points to go, but this seems a little higher that what I was expecting.
Anyone else have any experience with this yeast?
The yeast claims to be good down to 60F, so I think it is OK. It's in a basement with the air temperature about 65, and is sitting on some insulation to protect it from the concrete floor temperature.
It's my first time using this yeast, so I am curious. But it will stay right where it is for several more weeks.
I started an All-Brett on 12/30/10 using a starter of WLP650 (Brett-B).
It got off to a quick start (at 12 hours it was going well). Kraeusen reached almost 1.5 inches (and I had added FermCapS to the fermenter).
Last night (3 days) Kraeusen had dropped, and bubbling had slowed considerably (it's a glass carboy with a rubber bung, so I think I can trust it). So I took a sample. Tasted like a fruity Belgian (pretty good), but SG was only 1.020, down from a start of 1.055. I was hoping to end up closer to 1.010.
The recipe was simple, 5.5 lbs 2-row, 0.5 lbs acid, mashed at 150, made up to 1.055 using LME. Calculated what the SG should be and then measured to confirm it was correct.
Tonight it had slowed down a lot more and has started to clear (about 1 bubble/minute). I know there are probably a couple more points to go, but this seems a little higher that what I was expecting.
Anyone else have any experience with this yeast?
The yeast claims to be good down to 60F, so I think it is OK. It's in a basement with the air temperature about 65, and is sitting on some insulation to protect it from the concrete floor temperature.
It's my first time using this yeast, so I am curious. But it will stay right where it is for several more weeks.