'lo
i recently made an all-brettanomyces cider (aside: it was a strange fermentation. 3 or 4 days with no action at all, then it fermented out in less than 18 hours. would have been easy to miss!). used a starter of WLP650, Brett Brux, which spent a week and a half on a stir plate.
i want to re-use the brett B cake in an all-brett beer. now normally you wouldn't want to use sacc in such a fashion, since going from a simple-sugar fermentation to a malt fermentation is going to cause problems: the sacc may not ferment the maltose in the beer because it got lazy on the simple sugars (only) in the cider. or so i've read several times.
however, i suspect this isn't a concern with brett. anyone have any thoughts on re-using a cider cake for beer? thanks!
i recently made an all-brettanomyces cider (aside: it was a strange fermentation. 3 or 4 days with no action at all, then it fermented out in less than 18 hours. would have been easy to miss!). used a starter of WLP650, Brett Brux, which spent a week and a half on a stir plate.
i want to re-use the brett B cake in an all-brett beer. now normally you wouldn't want to use sacc in such a fashion, since going from a simple-sugar fermentation to a malt fermentation is going to cause problems: the sacc may not ferment the maltose in the beer because it got lazy on the simple sugars (only) in the cider. or so i've read several times.
however, i suspect this isn't a concern with brett. anyone have any thoughts on re-using a cider cake for beer? thanks!