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Brainstorming - "Quick" Brettanomyces Beers (no sour)

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I’ve never copitched Sacch and Brett. For me it was more about keeping Brett away from my normal clean gear. For the beers I was trying to make (Brett saison) I didn’t want a bunch of yeast in the secondary vessel. Dying yeast can really screw with foam and head retention.

Normal Ardennes ferment would maybe be 5-7 days depending on gravity. Either let it flocc on its own or crash it. Transfer to secondary and add Brett. I never took a gravity reading before 1 month in secondary but with a beer that stopped at 1.010 it would usually get to 1.004 in a month or so. I’d always give it 2 months however.

I never enjoyed 100% Brett fermented beers. Brett doesn’t produce any glycerol so the mouthfeel on 100% Brett beers was always really watery to me, regardless of finished gravity or grain bill. Had some amazing tasting and smelling ones but the mouthfeel was always a let down.
Great info, thanks. Now I am rethinking my plan of pitching boiled yeast once the carbs are gone to mimic the dying process of the sacch... I don't want to ruin the foam, I need foam in a good beer.

Maybe pitching it already during active fermentation? But maybe this is the wrong timing, maybe the benefit for the brett only comes into play once carbs are gone and then they switch to devouring yeast corpses. Before, it's probably just like nutrients and both sacch and brett will have it.

Hmmm...
 
I’ve never copitched Sacch and Brett.
I have, but only ever if I'm fermenting in a keg or similar vessel that I don't need to worry about lingering infection with. Something like WLP644 and Brett Brux is a great combination for co-pitch, but it's a bit of a slow burner- Brux takes a good 3-6 months to really come alive, though I've had samples at two months which are "pretty good".
 

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