5
votes
Should I keep my batch?
smelled horrible -- like butyric acid, so I know it got colder than the recommended temperature
Butyric acid producers like Clostridium favor temps around 104°F (37°C), which is also a similar temp ...
- 2,178
4
votes
Accepted
Droping beer with Brett in Carboy
Brettanomyces comes in many forms, leading to many different flavour profiles. The main three you will come across commercially are:
B.Claussenii - Fruity with mild funk
B.Bruxellensis - Tasty Horse ...
- 7,048
3
votes
Droping beer with Brett in Carboy
Brett beers can be very interesting, and aren't necessarily sour unless the source also was sour. Brett usually gives more of a leather or "barnyard" character which can evolve with longer aging. ...
- 3,425
3
votes
Accepted
Fermentation velocity of Brettanomyces Graphs
I would start with
http://www.milkthefunk.com
These guys have done it all. They have a great wiki on mixed fermentation.
I think the type of graph your asking for really has too many variables to ...
- 18.5k
2
votes
Should I keep my batch?
In a sour ale the acid is suppose to balance the malt opposed to hops bittering to balance.
Sounds like you have an acid base for a blending batch. If you have a PH meter check it. Then blend with a ...
- 18.5k
2
votes
Should I keep my batch?
In reality if the brew is that malodorous and sour to taste then it is probably worth discarding. 1.75 gals is nothing in the greater scheme of things. The alternative is attempting to drink it! :0(
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1
vote
How to reuse/wash brettanomyces yeast
Yes, you can reuse yeast.
I use both homebrew and commercially and everything is ok.
Can carry out normal treatment. Always remembering to sanitize the equipment used, thank you.
1
vote
Accepted
Should I keep my batch?
Yesterday the pH was 3.7. I drank a little and realized I made vinegar! The cheesy smell is gone, and the vinegar taste is overwhelming. There must have been too much exposure to oxygen. Oh well. Now ...
- 159
1
vote
Accepted
How can I deal with the diacetyl produced by pedio in a flanders red
It's best to catch diacetyl early and do a diacetyl (increase temp 68-72F) rest before racking off the yeast. Usually the diacetyl from bacteria is cleaned up by true brett, not so much by faux brett.
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- 18.5k
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