Brettanomyces in secondary - stuck?

[swellbow]

I have a BIAB Orval clone using Brettanomyces bruxellensis in the secondary (primary was WLP510 w/a starter, finished in 32 hours). Previous experiences took about two months for full development, where gravity dropped from 1.014 after primary to 1.007. My current batch has been sitting for five months @64F at 1.012.

I hit every one of my target temps and gravities during the brew day. I've added four dregs of Orval and one tube of White Labs Bretta brux during this time. Two weeks ago I racked it to a new secondary (tertiary?) in the hopes of kicking it into gear -- and days later it formed a pellicle, which is encouraging. But it still just isn't moving.

I'd say the heck with it and just bottle, but I'm more fearful that then the bretta would kick in and make bottle bombs. I figure I'll let it sit another month and then just give in and bottle.

Anybody have any similar experiences or have any ideas? Perhaps I should warm it up?

 

[swellbow]

For the record, racking again has promoted new activity. Gravity is finally dropping and there is activity in the airlock.

 

[tdogg]

good to hear! what was your starting gravity?

 

[swellbow]

OG was 1.052 (shot for 1.050). The pellicle is getting really funky now. It started off totally flat but now has these big nasty bubbles in it! Happy to see things are moving again.

 

[tasq]

All a pellicle indicates is oxygen in the head space. Did you check the gravity?

 

[Coff]

Do you mind posting your recipe?

 

[swellbow]

All a pellicle indicates is oxygen in the head space. Did you check the gravity?

I was happy to see the pellicle because (I figured) that meant the bretta wasn't totally dead. Yes, I did measure, and the gravity dropped from 1.012 to 1.011.

 

[swellbow]

Do you mind posting your recipe?

I probably shouldn't call it an Orval clone as I changed the hops around. Yeasts are common for Orval clones, grain bill similar. Mostly based on Charlie Papazian's recipe with hints from the several other Orval clones floating around on this here site. Also, recently found Val D'or in Brewing Classic Styles which is pretty different...may have to try that to see how it turns out.


MORVALO 2011
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal

Estimated OG: 1.050 SG
Estimated Color: 5.1 SRM
Estimated IBU: 45.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 82.4 %
8.0 oz Caramel/Crystal Malt - 30L (30.0 SRM) Grain 2 5.9 %
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 3 11.8 %
0.50 oz Centennial [8.80 %] - Boil 60.0 min Hop 4 17.6 IBUs
0.50 oz Fuggles [6.30 %] - Boil 60.0 min Hop 5 12.6 IBUs
1.00 oz Centennial [8.80 %] - Boil 12.0 min Hop 6 14.8 IBUs
1.50 oz Centennial [8.80 %] - Aroma Steep 0.0 mi Hop 7 0.0 IBUs
1.0 pkg Bastogne Belgian Ale (White Labs #WLP510 Yeast 8 -
1.0 pkg Brettanomyces Bruxellensis (Wyeast Labs Yeast 9 -
0.50 oz Centennial [8.80 %] - Dry Hop 3.0 Days Hop 10 0.0 IBUs
0.50 oz Fuggles [4.50 %] - Dry Hop 3.0 Days Hop 11 0.0 IBUs

Mash @152...though next time I might go 150 or lower. 600 ml starter for WLP510. Orval dregs + bretta in secondary.

 

[Ovidsmuse]

Things are slowing down, wait another 3 weeks and you should see another drop. The Bret is going to work slowly at this point, it is in a stressful environment and the ph should be dropping, but that's what helps create the flavors.