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Author Topic: Pale Ale 100% Brett #2  (Read 2891 times)

Offline sdixon

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Pale Ale 100% Brett #2
« on: November 24, 2012, 11:41:04 AM »
Pretty much the same as the Brett #1, but with B. Lamicus instead of Bruxellencis. Also dropped grain bill a tad.

Grain
Pilsner - 5.0Kg
Raw Wheat - 0.25Kg

Hops
Perle - 25 gr. (60min)
Crystal - 20 gr. (30min)
Hallertauer Mitt. - 10 gr. (5min)

Yeast
Brett L - Wyeast 5526
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Offline sdixon

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Re: Pale Ale 100% Brett #2
« Reply #1 on: November 29, 2012, 08:20:31 PM »
Whew... Brett makes me nervous because it has a loooong lag time. Always a sense of relief when I go to check and see this :-)

[/url]
2012-11-29 20.13.32 by sdixon669, on Flickr[/img]
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Offline Richard

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Re: Pale Ale 100% Brett #2
« Reply #2 on: November 29, 2012, 08:24:15 PM »
That's a much whiter krausen than saccharomyces... unless it's a light thing.
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Offline sdixon

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Re: Pale Ale 100% Brett #2
« Reply #3 on: November 29, 2012, 08:29:52 PM »
Yeah, it's definitely whiter than most saccharomyces krauzen. Looks like a rocky white head on a beer.
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Offline jamie_savoie

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Re: Pale Ale 100% Brett #2
« Reply #4 on: November 29, 2012, 10:52:51 PM »
Itís a beautiful sight :)

Offline pliny

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Re: Pale Ale 100% Brett #2
« Reply #5 on: November 30, 2012, 11:31:21 AM »
Quote from: "sdixon"
Whew... Brett makes me nervous because it has a loooong lag time. Always a sense of relief when I go to check and see this :-)

[/url]
2012-11-29 20.13.32 by sdixon669, on Flickr[/img]


Steven, I'm sure you already have a good idea about this but the pitching rates for this bacteria is very different than regular yeast (what is regular yeast really?).
So the behavior of the yeast and the amount that is required varies quite a bit depending on what you want to accomplish.
For example, some folks use Brett  after primary fermentation is complete and add for bottle conditioning/aging etc.

Offline sdixon

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Re: Pale Ale 100% Brett #2
« Reply #6 on: November 30, 2012, 12:08:30 PM »
Pliny - Yep, I have a pretty good idea of pitching rates for the Brett strains I am working with (FYI they are not bacteria, but yeast, similar to Saccharomyces). I will be using bacteria soon though (Lactobacillus). Pitching rates are similar to Sacch. The table (link below) illustrates the effect of different pitch rates for 3 strains of Brett on various compound produced as a result of different pitch rates. Effects were evident but were minimal.

http://www.brettanomycesproject.com/dissertation/pure-culture-fermentation/impact-of-pitching-rate/volatile-compounds-produced-during-fermentation-with-multiple-pitching-rates/

I have been trying different approaches using Brett. So far made 3 batches with Brett in secondary and 2 batches with Brett in primary. My experience so far cooberates my research, that Brett reaches FG much faster when pitched as primary as apposed to secondary. 4 - 6 weeks as apposed to 6 months. The flavours produced are also different when in primary as apposed to secondary. Brett has the ability to metabolize some of the compounds produced by the Saccharomyces, resulting in different aromas and flavours. Temperature also plays a big role (higher in most cases, i.e. 70 - 80 for some strains)

Bottom line... you can treat Brett much like Sacch :-)
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Offline jamie_savoie

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Re: Pale Ale 100% Brett #2
« Reply #7 on: November 30, 2012, 02:57:17 PM »
Steven, did you ever compare brett-b from wyeast vs brett-b from Orval?

Offline sdixon

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Re: Pale Ale 100% Brett #2
« Reply #8 on: November 30, 2012, 03:26:11 PM »
Quote
did you ever compare brett-b from wyeast vs brett-b from Orval?


Good question. No I haven't (yet). I have only used Brett B from Orval in secondary and Brett B from Wyeast in Primary. I will be washing the Wyeast Brett B this weekend and I plan to try it in a secondary soon. I should have my 20 gallon system in in a couple of weeks, then I will be able to try them side by side with the same wort.
"Good people drink good beer"
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