13 votes
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Pediococcus contamination--Will brett get rid of the ropiness?

Without a photo, it sounds like you have the makings of a pellicle, although the statement "a thick ropiness below the surface" is a bit confusing. Pellicles form on top of the beer, and ...
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  • 5,954
6 votes
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Will Brett C contaminate my equipment?

The standard wisdom I've seen is, as mentioned, that glass and metal "should" be fine but plastic is much more prone to scratching, making it a concern. Brett has a reputation of being very resilient ...
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  • 1,880
5 votes

Sour Ale With Pedio but Without Brett

You're right on the common combination of pedio and brett due to diacetyl production. But pedio doesn't start working for 2-4 months, and has a time-frame of 4-9+ months. So you have plenty of time ...
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  • 10.1k
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 ...
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  • 2,149
4 votes
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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 ...
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  • 6,983
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. ...
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  • 3,317
3 votes
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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 ...
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3 votes

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

An unorthodox (by today's standards) way to deal with it is the really old school way of using mustard seed. When beer turns ropy without being sour, it is easily restored by mixing in the ...
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  • 608
2 votes
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Brett aged beer - bottling?

Did you use real Brett Or Faux Brett (Saccharomyces "Bruxellensis" Trois)? In either case it's probably dead or very weak, usually the Brett is added at the time of bottling. Repitch your bottles
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2 votes
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Sour Ale With Pedio but Without Brett

You can certainly pitch the Brett later. As mentioned the Brett will help with diacetyl, but it also helps with the ropey dextrinous 'gunk' that Pedi starts to throw in there. Without Brett that ...
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  • 36.2k
2 votes
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Brewing a 1860-1890 IPA

Oak barrels also let a bit of oxygen in. Apparently you can recreate this with on of those soft orange carboy caps - they are more porous to oxygen than others. Standard precautions for Brett are to ...
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  • 3,030
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 ...
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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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  • 5,626
1 vote
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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 ...
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1 vote
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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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1 vote
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Effect of adding bacteria when racking to secondary

When you pitch a mixed blend each microbe acts on different sugars and other chemicals at different times as the environment in the wort changes to each microbes optimum environment. If you only ...
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  • 36
1 vote

Brewing a 1860-1890 IPA

As they say: Do Not Fear The Bug! :) Your brewery will not get infected if you brew this beer. All plastic equipment used in the brewing (post boil) should be considered infected and should never ...
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  • 2,446
1 vote
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Why has Brettanomyces in secondary formed pellicle but no attenuation after 6 weeks?

Wait longer, they'll wake up some day. For comparison, my most recent brett beer got brett b in the primary, fermented out to 1.010 (typical for the other yeast) and then sat for two month doing ...
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  • 3,030

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