Brett L Starter

iowabrew · May 25, 2012

Made up a 1L starter of this on Wed evening, i've seen zero activity. I mean zero, no bubbles, foam, etc. I do have quite a bit of yeast settled at the bottom of my flask as well as in suspension when i swirl, but could it really be "done" without ever showing signs of ferm? I'm planning on pitching this into a 3 gal all brett beer, but not if it's not done. Thanks

ChadChaney · May 25, 2012

I just got into using Brett and some bugs too, and I have asked many many questions on this forum about how to do it. the advice I got repeatedly is that Brett needs to be pitched at lager rates so you will need to step up your starter a few times. As for it being done with little or no activity, I am not sure, but I did just read that Brett floculates slower than traditional yeast. Does the starter wort look fermented, you know how it changes color when it is done. Maybe take a small gravity reading? I think Brett works slower, but I could be wrong. I just pitched Brett B into 2 one gallon Sasions that are at 1.009 FG and plan on letting them age for a good bit of time, don't expect to see any activity there as the gravity is so low, but expect the flavor to still come through. Could be the case here, just might need more time? Are you using a stir plate?

othellomcbane · May 25, 2012

iowabrew said:
Made up a 1L starter of this on Wed evening, i've seen zero activity. I mean zero, no bubbles, foam, etc. I do have quite a bit of yeast settled at the bottom of my flask as well as in suspension when i swirl, but could it really be "done" without ever showing signs of ferm? I'm planning on pitching this into a 3 gal all brett beer, but not if it's not done. Thanks

Was this White Labs Brett L? I was just messing with this as well... White Lab's Brett L just seems to exhibit very few of the typical signs of fermentation (in my experience.) I was stepping it up next to a starter of Wyeast Brett B, which acted much more "normal."

The Brett L did give eventually give me a decent layer of healthy yeast, once it flocculated out after a few weeks. It was very slow, though. Just give it lots of time (Brett is slow in general) and maybe step it up once more, after a week or two.

Bert1097 · May 25, 2012

I just brewed a Brett L batch and built up a 1.5L to a 4L starter (stir plate). The initial fermentation (1.5L) took FOREVER to get started. I was having serious doubts about the viability of the pack. Oldsock (forum member) reassured me that Brett takes a really long time to show signs of ferm. I can check how long it took exactly when I get home if you like. The fermentation for the second addition of wort took off much faster than the initial starter though. Beer took off quickly as well. It may have something to do with the low cell count out of the pack is my thought.

iowabrew · May 25, 2012

Awesome just the insight I needed gonna brew next weekend so 10 days should give me time to step up. Thanks

iowabrew · May 29, 2012

just an update: i did end up adding a tiny bit of vinegar to the starter at day 3. The morning of day 4 i had activity. It's rocking away now, pitching it on wed, so a week total. Brett is a very slow mover!