New Brunswick Craft Brewers Association

Brewing => Yeast => Topic started by: sdixon on September 22, 2012, 07:07:06 PM

Title: Brettanomyces Bruxellensis
Post by: sdixon 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?

Title: Re: Brettanomyces Bruxellensis
Post by: sdixon 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.

Title: Re: Brettanomyces Bruxellensis
Post by: fakr 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.

Title: Re: Brettanomyces Bruxellensis
Post by: Kyle on October 18, 2012, 08:47:47 PM

keep it up guys!!

I'm glad the library is growing.

Title: Re: Brettanomyces Bruxellensis
Post by: Thomas on October 19, 2012, 12:23:21 PM

kewl

Title: Re: Brettanomyces Bruxellensis
Post by: Richard 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 :)

Title: Re: Brettanomyces Bruxellensis
Post by: Thomas 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.

Title: Re: Brettanomyces Bruxellensis
Post by: Richard 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 ;)

Title: Re: Brettanomyces Bruxellensis
Post by: Richard 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.

Title: Re: Brettanomyces Bruxellensis
Post by: sdixon 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.