Brett help!

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Brett help!

Postby Rolfster » Wed Jun 29, 2016 11:07

Here is the back ground.
So me and a friend brewed an ipa and did a three way split in different fvs. one has US 05, one has Brettanomyces bruxellensis Trois and the other has Brettanomyces claussenii.
We used the yeast cake from my previous brew for the US05 and Steve grew the other 2 up, using some wort from my previous brew.
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Re: Brett help!

Postby Rolfster » Wed Jun 29, 2016 11:11

We did a bit of dry hopping after about two weeks of fermenting at about 20 degrees.
We took readings at the same time.
The clean (and slightly boring) FV is about 1.014
The brett B is 1.015ish.
The brett C is 1.010ish.

Anyone got any experience of these yeasts? We are quite sure the clean yeast has finished as its US05 and was onto a fresh yeast cake.
I thought the other 2 would be lower, but have no actual reason for thinking that!
Are they going to keep going?
We mashed at 67ish.
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Re: Brett help!

Postby serum » Wed Jun 29, 2016 11:18

Brett can keep chewing away for a long time. Ive only done mixed fermentation with it and I left it for three months before bottling each time and had no explosions or excessive carbonation.

FV - Biere De Garde
Bottled: Date Saison, Rustic Saison, Spelt Saison V3, Spiced Saison, Summer Saison, Biere De Mars, Flanders Blond, Biere de Garde Ambrée, Antwerp Pale Ale, Orval Clone
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Re: Brett help!

Postby StevieDS » Wed Jun 29, 2016 12:01

Looking forward to hearing how these turn out, a 100% brett beer is def on my to do list.

"The master has failed more times than the beginner has even tried."

Planning: Brett Amarillo Smash
Fermenting: AG52 Brett Saison v2, AG41 Lambic v2.0
Conditioning: AG51 Brett Saison, AG48 Biere de Garde, AG42 Westvleteren XII Clone, AG29 Lambic v1.0
Drinking: AG51 Brett Saison v1, AG53 Standard Bitter
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Re: Brett help!

Postby rats_eyes » Wed Jun 29, 2016 18:47

Brett can take a bit longer than sacc when used for primary, some reckon up to 6 weeks. Some report very low FG, some report a similar attenuation to sacc. I'd recommend waiting for it to stabilise for a week or so at the same gravity before bottling.
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Re: Brett help!

Postby Rolfster » Wed Jun 29, 2016 19:17

They guy I'm doing it with is eager to get it bottled, and has said primary brett doesn't go as low as secondary brett. I'm going to take another reading tomorrow (unless I have to work which is looking more and mote likely!)
Thanks for the advice guys!
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Re: Brett help!

Postby rats_eyes » Wed Jun 29, 2016 19:58

He's right, it doesn't go quite as low.

I've got my first 100% brett beer in primary at the moment. It's more fermentable (mash temp 62.5c), but it's just hit 1.004
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Re: Brett help!

Postby Rolfster » Thu Jun 30, 2016 20:57

I've just checked them again. They appear to have all remained the same.
Finished?
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Re: Brett help!

Postby rats_eyes » Thu Jun 30, 2016 22:16

I'd wait longer between readings to guarantee stabilitty, as this will go a bit slower than regular brewers yeast. You mashed high, os it could be finished, but I'd wait for a week of stable gravity. That's not based on experience though, just caution. I'm only halfway through making my first 100% brett beer. I know this stuff has the ability to ferment super low and blow up bottles, so be careful
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