Brett and Fusel production

[MarshmallowBlue]

Does anyone know if 100% produces fusel alcohols at higher fermentation temps?

 

[Oldsock]

Does anyone know if 100% produces fusel alcohols at higher fermentation temps?

I fermented a couple 100% Brett beers too hot before I had temperature control, the results were not pleasant, although it was more bad phenolics (burnt rubber bands) rather than fusel alcohols as I remember it.

 

[MarshmallowBlue]

Oh thanks! Do you know what temps those start to form at, and if they would age out over time? Or if they would just have to be dumped/ blended down.

P.S. Can't wait to get my hands on your new book.

 

[Oldsock]

Oh thanks! Do you know what temps those start to form at, and if they would age out over time? Or if they would just have to be dumped/ blended down.

P.S. Can't wait to get my hands on your new book.

It depends on the strain and likely other factors. I've had some great results in the low 80s with White Labs Brett C, but in the mid-80s the old Wyeast Brett A was terrible. Age didn't seem to help. Since then I haven't let me Brett beers get that hot.