Wlp670

[nattron]

I was wanting to do a farmhouse ale and bought the WLP670 - after doing some research on the fermentation temp I noticed that there was brett in the blend. (Not that I am apposed to a sour I like them) what I am worried about is my equipment - does this mean I can not reuse any of the plastic with out rising infection?

Here is the WLP670 Description:
WLP670 American Farmhouse Blend
Inspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers.
Attenuation: 75-82%
Flocculation: Medium
Optimum Fermentation Temperature: 68-72°F
(20-22°C)
Alcohol Tolerance: 5-10%

 

[hopsalot]

I dedicate certain equipment to all beers involving Brett and bacteria.

 

[AmandaK]

You may be able to get away with it for awhile, but to be safe, have separate plastic bits for clean batches and for sour batches.

 

[pohldogg]

As I learned this spring, you can get away with ones set of equipment until you can't. Although I lucked out and got a very tasty bretted oatmeal stout. 670's a good blend though and worth the new plastics.

 

[oach]

If Brett is the only non-sach yeast in that blend, the beer will not be sour. I would assume it is the strain (can't remember which one right now) that gives off the "horse blanket and barnyard" hints to the beer.

 

[Calder]

When the beer is done, fill your fermenter up with a mild bleach solution (about 1 tablespoon of bleach per gallon), and put everything in the bucket to soak for a few days. Make sure your hoses are filled with the solution, especially where any tubing connects with the hoses.

After a few days, rinse everything with HOT water, and it should be good to go.

It is easier to dedicate a set of equipment, but with good sanitation practices, you should not have any problems.

 

[nattron]

How long do I secondary for?

 

[pohldogg]

Last summer mine went from 1.071 to 1.005 in two to three months and tasted good then. I set half aside and now at almost a year old it's delicious. It will be fine fresh, but the longer you can let it go the better it will get.

 

[nattron]

Last summer mine went from 1.071 to 1.005 in two to three months and tasted good then. I set half aside and now at almost a year old it's delicious. It will be fine fresh, but the longer you can let it go the better it will get.

Thank you

 

[jtakacs]

brett is a yeast and can be sanitized like sacc. it also won't make anything sour.

 

[hopsalot]

good point, I have done a few straight brett beers, but usually bacteria is going to be involved. That being said whether you are using sacc or brett plastic equipment should be routinely replaced.

 

[pohldogg]

My experience with this strain is that after almost a year it got a little tart. Not sour, but a nice tatrtness kind of like a fresh jolly pumpkin.