I have no experience in brewing 100% bretts before. Any help much appreciated.
I brewed a saison with brett B Trois - I pitched an estimated 200 Bln cells into 5 gallons of 1044 wort and fermented starting at 18 C and going up to 24 over a week.
It smelled at tasted ok after two weeks - tasted not particularly funky, quite bland. smelled quite nice, banana, and other nice fruity esters.
One month after pitching, I am now looking to crash cool and keg it, its done - nothing much obvious going on and FG at 1005. that 88% attentuation.
it stinks of paint thinner/nail polish remover. tastes of it a bit as well, but it would be hard not to smell it whilst tasting !
what to do, crash and keg and hope the ethyl acetate will go away with cold conditioning.
Or leave it warm and hope the brett reprocesses it?
I brewed a saison with brett B Trois - I pitched an estimated 200 Bln cells into 5 gallons of 1044 wort and fermented starting at 18 C and going up to 24 over a week.
It smelled at tasted ok after two weeks - tasted not particularly funky, quite bland. smelled quite nice, banana, and other nice fruity esters.
One month after pitching, I am now looking to crash cool and keg it, its done - nothing much obvious going on and FG at 1005. that 88% attentuation.
it stinks of paint thinner/nail polish remover. tastes of it a bit as well, but it would be hard not to smell it whilst tasting !
what to do, crash and keg and hope the ethyl acetate will go away with cold conditioning.
Or leave it warm and hope the brett reprocesses it?