TL;DR My American Wild Ales brewed with Brett "A" in primary taste medicinal. I can reasonably rule out infection, and wonder if my problems stem from my approach to pitching.
Now here are the lengthy details. I've brewed 13 batches, ten of which use Wyeast Brett "A" or Brett-like "B". To narrow the scope of the problem down, I don't have issues with Brett "B" or Brett "A" in the secondary... only Brett "A" for primary fermentation. This leads me to the conclusion that I have issues with Brett "A" specifically, and not issues related to brewing at large (i.e. oxidation, sanitation, or infection).
The problem is easier to understand looking at my history of brewing Brett "A" beers: an extract Pizza Port "Mo Betta Bretta" (MBB) clone taken from Brew Your Own magazine (which I believe is similar to the Mad Fermentationists recipe). I typically brew MBB in between every other recipe because the price point is cheap at $36 for ingredients.
The problem manifested itself over five batches of MBB, spanning a time period of 18 mos. MBB Batch #1 had a yeast starter in a 1 gallon jug, shaken occasionally over a four day period. The air valve in the first 24 hours. I sanitized the outside of the carboy with spray and replaced the air valve. This batched tasted AMAZING!
I learned a great deal from my mistakes and upped my game for MBB Batch #2. The yeast starter was made in a one gallon carboy, shaken daily, with eight days to propagate. I added a blowoff tube to address the pressure built up in the first 48 hours of fermentation. This batch turned out just as good as the first.
MBB Batch #3 was made from East Coast Yeast pitched directly into the carboy (no starer). There was a period of complete inactivity for three days... and then the usual 48 hour period of violent fermentation. I made the mistake of keeping the blowoff tube rather than swapping out to an airlock. One of my kids knocked the tube out of the sanitizer solution... and the entire batch oxidized for an uncounted period of days. The batch tasted so much like band aid that I had to drain pour the entire contents following bottling and a patient period of aging.
I switched to the Mad Fermentationists "Sebastian God Damn" and created the yeast starter over eight days using a stir plate. There were no noted issues throughout the process... and the pre-bottled brew tasted very medicinal... but not as nearly as bad as MBB Batch #3; I was able to stomach through most of the five gallons because I couldn't bring myself to drain pour another five gallons. Not to mention my wife is a spend thrift, and was starting to get upset that my "funky beers" were producing less-than-desirable results. Not a beer drinker herself, she offered the sage idea that I start brewing regular ales.
MBB Batch #4 I was very, very careful around every step. I resorted to a two-stage yeast starter on a stir plate over an eight day period. All equipment was sanitized and sanitized again just to be careful. Like the other batches, this was brewed at a steady 65 degrees Fahrenheit with careful attention in exchanging the blow tube for the air lock. This batch tastes slightly medicinal once again!
For the record, I alternate my Mo Betta Bretta batches with other recipes and have never experienced the medicinal taste elsewhere. Although I am only a hobbyist, I strive to have consistent procedures from batch to batch. The Brett "B" Imperial Stout and Brett "B" IPA turned out just fine. The Saison with Brett "A" added to the secondary turned out just fine.
I am really scratching my head on this one. I can rule out infection. Outside of the ECY batch gone wrong, I can also rule out oxygenation. My reading leads me to believe that the medicinal flavor comes from phenols... but what is it about my approach to Brett "A" that is bringing this flavor to the forefront. Please help! I want to enjoy Mo Betta Bretta again!
Now here are the lengthy details. I've brewed 13 batches, ten of which use Wyeast Brett "A" or Brett-like "B". To narrow the scope of the problem down, I don't have issues with Brett "B" or Brett "A" in the secondary... only Brett "A" for primary fermentation. This leads me to the conclusion that I have issues with Brett "A" specifically, and not issues related to brewing at large (i.e. oxidation, sanitation, or infection).
The problem is easier to understand looking at my history of brewing Brett "A" beers: an extract Pizza Port "Mo Betta Bretta" (MBB) clone taken from Brew Your Own magazine (which I believe is similar to the Mad Fermentationists recipe). I typically brew MBB in between every other recipe because the price point is cheap at $36 for ingredients.
The problem manifested itself over five batches of MBB, spanning a time period of 18 mos. MBB Batch #1 had a yeast starter in a 1 gallon jug, shaken occasionally over a four day period. The air valve in the first 24 hours. I sanitized the outside of the carboy with spray and replaced the air valve. This batched tasted AMAZING!
I learned a great deal from my mistakes and upped my game for MBB Batch #2. The yeast starter was made in a one gallon carboy, shaken daily, with eight days to propagate. I added a blowoff tube to address the pressure built up in the first 48 hours of fermentation. This batch turned out just as good as the first.
MBB Batch #3 was made from East Coast Yeast pitched directly into the carboy (no starer). There was a period of complete inactivity for three days... and then the usual 48 hour period of violent fermentation. I made the mistake of keeping the blowoff tube rather than swapping out to an airlock. One of my kids knocked the tube out of the sanitizer solution... and the entire batch oxidized for an uncounted period of days. The batch tasted so much like band aid that I had to drain pour the entire contents following bottling and a patient period of aging.
I switched to the Mad Fermentationists "Sebastian God Damn" and created the yeast starter over eight days using a stir plate. There were no noted issues throughout the process... and the pre-bottled brew tasted very medicinal... but not as nearly as bad as MBB Batch #3; I was able to stomach through most of the five gallons because I couldn't bring myself to drain pour another five gallons. Not to mention my wife is a spend thrift, and was starting to get upset that my "funky beers" were producing less-than-desirable results. Not a beer drinker herself, she offered the sage idea that I start brewing regular ales.
MBB Batch #4 I was very, very careful around every step. I resorted to a two-stage yeast starter on a stir plate over an eight day period. All equipment was sanitized and sanitized again just to be careful. Like the other batches, this was brewed at a steady 65 degrees Fahrenheit with careful attention in exchanging the blow tube for the air lock. This batch tastes slightly medicinal once again!
For the record, I alternate my Mo Betta Bretta batches with other recipes and have never experienced the medicinal taste elsewhere. Although I am only a hobbyist, I strive to have consistent procedures from batch to batch. The Brett "B" Imperial Stout and Brett "B" IPA turned out just fine. The Saison with Brett "A" added to the secondary turned out just fine.
I am really scratching my head on this one. I can rule out infection. Outside of the ECY batch gone wrong, I can also rule out oxygenation. My reading leads me to believe that the medicinal flavor comes from phenols... but what is it about my approach to Brett "A" that is bringing this flavor to the forefront. Please help! I want to enjoy Mo Betta Bretta again!