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I planted 3 rhizomes last year and 1 grew and came back this year, so I have about the same success rate.

I wouldn't worry about the pellicile. I assume the green on it is the dry hops. Its funny I've never gotten a pellicle on an all brett ferm but always get them on sacc/brett ferms. Any change in gravity from day 14?

I put together a recipe. I call it "Unconvetional Mango". I'm hoping to brew this weekend. I'm just waiting for glucoamylase to come in the mail. I decided to do a 5.5 gallon batch and split it between 2 - 3 gallon Better Bottles. I will follow RPh_Guy s method as closely as possible for 1. The...

Its most likely done and ready to bottle but you can take another gravity reading in 2-3 days. If it's doesn't change it definitely ready.

Yeah I wouldn't worry about. Brett pitch rate isn't very important if you're aging it, hence the often small pitch rates. I'm very interested in what you're doing. I found your thread and will be following.

Very possible because Yeast Bay brett packs only contain 2 billion cells. That would take a big multi step starter.

In Chris White and Jamil Zainasheff's "Yeast: The Practical Guide to Beer Fermentation", they claim "from a food and safety perspective, the quantities of bacteria are small and harmless, but, but from a brewer's perspective, it is unacceptable. The allowable levels of bacteria in these enzyme...

Ok I see now. I've never used enzyme but I'm willing to try if people are having positive results. Do you have a preferred brand or vendor? I've read some enzyme can contain high amounts of bacteria. I was also thinking about staggering the pitches. What if I pitch brett and glucoamylase and let...

I was just wondering how long it would take a sacc/brett copitch to reach terminal gravity without synthetic enzyme myself. Im concerned it could potentially slowly attenuate for months. Perhaps thats the advantage to 100% brett. They reached terminal in 4-6 weeks in my experiences. Has anyone...

https://gigayeast.com/yeastandbacteria/sour-cherry-funk/ Incase you haven't read.

Are you adding pasteurized vinegar or a live acetobacter culture? If you want an acetic punch from adding pasteurized vinegar to taste, I'd add at packaging. I've heard of people sticking wood pieces in the neck of a carboy to emulate barrel aging. The slight steady ingress of oxygen and the...

Lag time is definitely a bigger concern with unhopped wort, and I haven't done an unhopped brett beer before, but when pitching a very actives starter, as the op suggests, and a big lager size pitch (2mc/ml/°P) I have had true all brett ferments start in as little as ~ 6 hours. If the starter...

I wouldn't worry too much about a time limit on the finished beer. It's fine sitting undisturbed in the fermentor. Maybe add an extra week or two next time and experiment until you find what works you. Just take caution not to transfer any trub, refrigerate your bottles for plenty of time...

I understand that particular strain was reclassified. I don't think the genus of that strain necessarily takes anything away from the theory of 100% brett fermentation nor does it make that section of the book obsolete. If I have fermentor space I might split my batch. Half brett/sacc and half...

Why don't package some, say a gallon and a half, as is and dry hop a gallon in a jug and compare the two?

Your beer will clear up in the fermentor without cold crashing. It will just take longer. If you don't want to wait it will clear in the bottle too. Just take care not to pour sediment into your glass. Adding worlfloc or Irish moss will help too if you're not doing it already.

Good point I didn't think about temperature. I pitched the Framgarden at 85° and raised to 90° the 2nd day at lacto pitch last time I used it. It Kviek shined. I'm using Imperial Suburban Brett which tops out 74° per Imperial. I can use Kviek at 74 or maybe Belle Saison which would definitely...

Never mind I just saw the to create an account. It was simple I just missed it. Thanks!

Sacc Trois is a great strain! But unfortunately I do not have a pure culture on hand so I'm thinking maybe Framgarden Kveik I had success with recently (Fast sour no brett). I'll include the recipe when I check back. Thanks for all the great information. The website is great. I see there is a...

I have the brett in a starter now and will brew once it's ready. I will surely report back. I have a few questions though. Do you use a ~ 50/50 ratio of sacc/brett? What pitch rate do you use? I was thinking 1m - 1.5m c/ml/°P.? And finally how much does the sacc contribute to the flavor profile...