I sent this email to The Mad Fermentationist (who I believe is also on this forum), but I thought maybe some of you all have some experience, thoughts, opinions, etc on the matter. So here it is:
I have some questions that I'm getting very mixed opinions on regarding the use (methods, etc.) of Brett. Specifically, I brewed an Old Ale recently (that's really pushing into the Barleywine range with an SG of 1.094) that I'd like to split. I would like to both oak and use WLP645 Brettanomyces claussenii with one half. I think with some time the non oaked/brett batch will be great, but I'd like to try to mimic something with classic Old Ale character.
So on to the question part. The initial yeast has fermented the beer down to 1.030. It's been resting at the gravity for a few days now and i think the primary fermentation is done. Is the brett going to be able to do much at this point? I know brett is capable of breaking down more complex sugars, but I'm afraid that perhaps I should have added the brett sooner. Also, I've read some conflicting information about whether or not to make a starter if I do add brett. It sounds like stressing the yeast will produce better character. My main concern is that there may not be enough fermentables left for the brett to get hold of and do their thing.
I would assume that I should take the beer off of the current yeast cake before adding hte brett. Is that a correct assumption?
Lastly, if I go ahead with this, it will be my first time using a wild strain. Do I need to contain the fermentor? As in, will I need to worry about airborne bugs from the airlock? I'm assuming no, but I'd hate to contaminate my house (though, my wife makes bread and would probably love the idea of some wild stuff floating around the house).
I have some questions that I'm getting very mixed opinions on regarding the use (methods, etc.) of Brett. Specifically, I brewed an Old Ale recently (that's really pushing into the Barleywine range with an SG of 1.094) that I'd like to split. I would like to both oak and use WLP645 Brettanomyces claussenii with one half. I think with some time the non oaked/brett batch will be great, but I'd like to try to mimic something with classic Old Ale character.
So on to the question part. The initial yeast has fermented the beer down to 1.030. It's been resting at the gravity for a few days now and i think the primary fermentation is done. Is the brett going to be able to do much at this point? I know brett is capable of breaking down more complex sugars, but I'm afraid that perhaps I should have added the brett sooner. Also, I've read some conflicting information about whether or not to make a starter if I do add brett. It sounds like stressing the yeast will produce better character. My main concern is that there may not be enough fermentables left for the brett to get hold of and do their thing.
I would assume that I should take the beer off of the current yeast cake before adding hte brett. Is that a correct assumption?
Lastly, if I go ahead with this, it will be my first time using a wild strain. Do I need to contain the fermentor? As in, will I need to worry about airborne bugs from the airlock? I'm assuming no, but I'd hate to contaminate my house (though, my wife makes bread and would probably love the idea of some wild stuff floating around the house).
