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Questions tagged [brettanomyces]

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2
votes
2answers
39 views

Droping beer with Brett in Carboy

I brewed a Belle-Saison and it's been in a carboy for 1 month now. Someone with a lot of experience told me he once bought a beer with Brett (Beer was "Orval") and droped the last 100ml into his ...
2
votes
1answer
23 views

Fermentation velocity of Brettanomyces Graphs

I have spent a fair amount of time recently looking into Brett, Brett Sacc and Mixed fermentation; for my next project, but one thing I have really struggled to find is any graphs of different Brett ...
1
vote
4answers
254 views

Should I keep my batch?

I tried to create a sour beer from a sour mash from the second runnings of a Double IPA. I kept the mash tun in the garage, but unfortunately it rained and got colder than I thought it would. (I live ...
2
votes
1answer
138 views

How can I deal with the diacetyl produced by pedio in a flanders red

I have a bunch of Flanders Red that has undergone a Pedio Fermentation and of course produced a bunch of diacetyl. This was done with the Wyeast Roeselare Ale Blend and then Barrel aged, then racked ...
0
votes
1answer
69 views

Brett aged beer - bottling?

I brewed an APA last year, and decided to keep a gallon or so aside and pitch some brett into it. 9 months later, I bottled it with a carbination drop, and a week later (I'm impatient OK?) there's ...
2
votes
3answers
901 views

Will Brett C contaminate my equipment?

Thinking about doing a 100% Brett C beer. If I was to do this, would the Brett flavor seep in to my equipment, forever dedicating it to Brett and sour beers? I ferment in glass carboys then use a ...
2
votes
2answers
1k views

Effect of adding bacteria when racking to secondary

I recently brewed a Flanders red ale and it is nearing the end of primary fermentation. I'm planning to rack it to a carboy and leave it for up to about a year. While doing research on the style, I ...
3
votes
2answers
98 views

Sour Ale With Pedio but Without Brett

In planning for a sour ale with peaches and apricot, we did a bit of research on the microorganisms typically used for making sours and put together a recipe for a fairly basic pale ale with ...
1
vote
2answers
61 views

Brewing a 1860-1890 IPA

My wonderful wife bought me a book on the history of IPAs for Christmas, which I have read a couple of times. This book has some extracts from old brew logs regarding the proportions of malts and ...
0
votes
1answer
316 views

Why has Brettanomyces in secondary formed pellicle but no attenuation after 6 weeks?

My first beer with Brettanomyces. I have brewed an Orval-like beer, OG 1.062, primary yeast WLP510 Bastogne Ale, and WLP650 Brettanomyces Bruxellensis as secondary yeast, pitched after 2 weeks in ...
4
votes
2answers
1k views

Pediococcus Infection--Will brett get rid of the ropiness?

I'm pretty sure I have a pediococcus infection on a Kolsch that I brewed recently. Let's just say some stuff came up and my sanitation was not great. I sampled it after about 6 weeks in primary at ...
2
votes
1answer
366 views

Brewing with brettanomyces bruxellensis

I got a good deal with some White Labs yeasts, including one Brettanomyces bruxellensis (WLP650), and I really don't know how to brew with it. Should I use it only for secondary or could I made a ...
3
votes
1answer
715 views

cider with brett?

Got a great deal ($! per) on half gallon jugs of Ryan's cider. I bought everything the store had (7 gallons of "spiced" cider and 3 gallons of standard cider). I plan on making three batches with this,...
2
votes
3answers
5k views

Deep cleaning equipment after “brett” contamination

A Few Contaminated Batches Although most of my beers have been coming out 'clean', I've had a couple of my beers show up with what I think might be bretanomyaces or some other 'bug'. The ...
7
votes
1answer
6k views

How to identify a brett contamination

I brewed a single hop American pale ale with palisade. It's not the greatest beer in the world, but seemed passable to me. Another brewer tasted it and thought he picked up brett in it. Palmer says:...
4
votes
3answers
2k views

Brettanomyces and Bottle Conditioning

When working with brettanomyces "Brett" should I adjust the amount of priming sugar I use? Does brett have any affect on quantity or quality (fineness of bubbles etc.) of carbonation in the bottle? ...
9
votes
2answers
2k views

Brett, Pedio, Lacto. Reuse and kegging

I have 6 gallons of a bretted whit that has been sitting in the basement for 8 months and a Pedio/Lacto/Brett Dubbel that has been working for about 7 months. If I wanted to reuse these cultures ...
4
votes
2answers
374 views

Does preboiling oak cubes kill the brettanomyces

I have a Flanders Brown ready to be kegged for aging, and I'm going at add some oak cubes for the flavor and oxygen and bugs. I've heard it's a good idea to boil the cubes first, but I feel like that ...
2
votes
2answers
666 views

How to treat Brettanomyces for secondary fermentation?

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 ...
8
votes
2answers
763 views

Brett: Primary or Secondary

What are the differences between fermenting a beer solely with Brettanomyces (or some blend of sour yeast) versus adding it to the secondary after primary fermentation with a non-sour yeast?
2
votes
1answer
1k views

How much sugar should be used when priming with Brett?

I've read that Brett will consume sugars that other yeast strains cannot. Is this true? I couldn't really find too much information on it. If this is the case, should I be worried about over ...
5
votes
1answer
5k views

Time It Takes Brett C to Ferment

So I have this idea where I want to thread a citra-laden Belgian IPA with a pineapple beer fermented with Brett C and Brett C only. Does anyone have any experience using Brett C and can speak to how ...