100% brett

[Bellmer]

I recall from a brewstrong, or jamil show, or session, that for "bretty" characters, it was better to let them struggle.... if you gave them a ton of oxygen, you would get something a lot cleaner than you might anticipate - and then you will probably be up for a lengthy aging regime to get the profile you're looking for.

^ take this with a shaker of salt. Who knows what was really said.

good luck, keep us posted. I'm very curious about this.

Along those same lines, by having the pedio/lacto in there, that means that the brett has another organism to fight against for resources, so it is more likely to put out more of the classic Brett character than a 100% Brett beer. In a 100% Brett beer you really have to abuse the yeast to get any character out of it according to the people I've talked to.

The other nice thing about the pedio/brett is that one puts off a bunch of diacetyl and the other eats it (I think anyway...I believe Vinnie says that in Wild Brews or somewhere).

[Dmac08]

Dmac,

HOw long have you let the primary go for? Did you bottle right out of a lengthy primary? A four day lag time seems long, unless you didn't pitch that big of a brett starter...

I did not make a starter with the brett. I did add the culture from the Beatification to a starter that I ran for about a week. I am bottling this weekend. Gravity is at 1.008. I am going to add corn sugar like usual and bottle.

[boobookittyfuk]

if you want more brett character you need to have it at a lower pH and give it time to work its magic.

[Chupa LaHomebrew]

BooBoo,
Which brett strain did you use?

[boobookittyfuk]

BooBoo,
Which brett strain did you use?

i used brett lambicus

[Chupa LaHomebrew]

Nice. I have a B.Brux planned for some time this week. Don't really know what to expect, but I hope it's drinkable!

[brewinhard]

Chupa,

Is that a straight B. Brux for primary? If so, how big of a starter are you doing, with what grain/hop bill, and do you plan on aerating (if so how long?)? Sorry about all the questions, just working my way up to a 100% Brett beer and looking for ideas/feedback.

[boobookittyfuk]

I have a flanders red that has been fermenting for 9 months now....

I made it without any Saccharomyces! Calling it "Sans Saccharo"

I made a 1L starter of Brett Brux a week before i brewed it. I pitched that right away. While brewing it I took a batch 2 Beatification and carefully poured two small glasses so that I could add the dreggs of it to the beer. After a month of primary, i transfered it to glass, added 2 oz of french oak cubes that were soaked in pinot noir (from RR valley...post road) for a year, and added 1 oz of Vinnie's dime bag.


Probably going to bottle it soon. But I'm not sure on how to do it because I don't want to add any saccharo. Do you think that I'd only have to add dextrose and it'd prime correctly? One thing i hate about brewing beer is that you can spend all this time preparing such a great beer and totally fuck it up at bottling.