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Author Topic: Brettanomyces Bruxellensis  (Read 3963 times)

Offline sdixon

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Brettanomyces Bruxellensis
« on: September 22, 2012, 07:07:06 PM »
Does anyone have a brett they have washed?

Thomas - Is there any reason we couldn't have brett in our yeast library?
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Offline sdixon

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Re: Brettanomyces Bruxellensis
« Reply #1 on: October 18, 2012, 04:32:35 PM »
My Brett. B. arrived today :rock:  Planning to do a 100% brett beer with it. I will wash and contribute to yeast library when done.
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Offline fakr

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Re: Brettanomyces Bruxellensis
« Reply #2 on: October 18, 2012, 05:23:46 PM »
I have a wyeast 3278 lambic blend that i could also donate to the library.  I'll put a small amount aside when i make my starter in a few weeks.
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Offline Kyle

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Re: Brettanomyces Bruxellensis
« Reply #3 on: October 18, 2012, 08:47:47 PM »
keep it up guys!!

I'm glad the library is growing.
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Offline Thomas

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Re: Brettanomyces Bruxellensis
« Reply #4 on: October 19, 2012, 12:23:21 PM »
kewl

Offline Richard

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Re: Brettanomyces Bruxellensis
« Reply #5 on: October 19, 2012, 03:58:15 PM »
The only point I'd make is that a mixed culture will be difficult to put in the library... since so far as I understand, the process Thomas uses is meant for pure cultures. Not to mention that the relative concentrations of the different strains will be real difficult to maintain on that medium.

I think we'd be better off sticking with pure cultures - passing around liters of sour innoculant is one thing, but scaling down to slants just doesn't sit right with me.

Thomas: thoughts?

Regardless guys, thanks a lot for contributing :)
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Offline Thomas

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Re: Brettanomyces Bruxellensis
« Reply #6 on: October 19, 2012, 07:27:53 PM »
True dat, its no problem to make a pure culture of Brett (I think thats what steve implied?), however a mixed culture slant is not impossible, just an extra step. But I'd rather not bother with mixing cultures.

Offline Richard

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Re: Brettanomyces Bruxellensis
« Reply #7 on: October 20, 2012, 12:25:53 AM »
Right on - sdixon was talking about a pure strain, but if someone fancies a sour (specifically lambic styled) starter - lemme know; between myself and the leprechaun we got you covered ;)
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Offline Richard

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Re: Brettanomyces Bruxellensis
« Reply #8 on: October 20, 2012, 12:27:43 AM »
Will be bottling the "silence of the lambics" soon - seen mixed results (from slow w/pellicle to no action at all) with natural carbing, so leaning towards forcing w/bottling atm.
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Offline sdixon

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Re: Brettanomyces Bruxellensis
« Reply #9 on: October 20, 2012, 12:28:29 PM »
Yup, mine is a pure Brett. B. (Wyeast 5112). I also want to get my hands on as many Brett stains as I can as I understand that is what makes for some of the best tastes in a 100% brett beer. East Coast Yeast have some interesting blends and will do club orders on 20 or more bottles. I would like to get pure bret strains though:
Brett B. (have it)
Brett C.
Brett L.
Brett A.
Brett N.

http://www.solarhomebrew.com/East_Coast_Yeast.html

PS - Yes I would like a sour starter whenever you have one available Richard.
"Good people drink good beer"
Hunter S. Thompson


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