Tell me more ×
Homebrewing Stack Exchange is a question and answer site for dedicated home brewers and serious enthusiasts. It's 100% free, no registration required.
up vote 2 down vote favorite
1

I'm wanting to add some Brettanomyces lambicus to an old ale after it has been moved to a secondary fermentor (it should be in the 7-8% ABV range at this point, and the primary yeast will be Wyeast 1968, if that matters). Do I need to make a starter for it, or can I just dump the culture directly into the beer, cap the fermentor, and let it go for the rest of the year?

share|improve this question

2 Answers

up vote 2 down vote accepted

No need for a starter when its going to be sitting there for that long. Just time is all that's needed.

share|improve this answer
up vote 1 down vote

Yes, I think you can just dump it right in, with no starter.

Warning: I suggest that you double your normal sanitizing procedures with everything that comes in contact with the Brett. A couple of years ago I added the dregs from a couple of bottles of Orval to a batch, and the Brett showed up in quite a few of my subsequent batches. I dumped out probably 15 gallons of beer due to this.

share|improve this answer
oh this better bottle will be used for sour beers from now on. – baka Jan 13 '11 at 18:14
But don't forget hoses, etc. – Jeff Roe Jan 13 '11 at 18:46
putting aside my general dislike of most sour beers, the potential to introduce the bacteria into later beers is an excellent point I had never considered, thanks. – theraccoonbrew Jan 14 '11 at 19:25
Yup. I consider myself to be pretty careful, and my sanitation procedures had always been adequate... until I introduced Brett into my homebrewery. – Jeff Roe Jan 14 '11 at 20:01

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.