All 20 cultures at 4 weeks or so. Few on the left still going. Rest are settling out.
Roy2Ventullo said:All 20 cultures at 4 weeks or so. Few on the left still going. Rest are settling out.
I did not really have any blowoff with these 1/2 gallon bottles. The airlocks worked fine with no fouling. I did store the 200 ml starters in the frig night before (as to add just yeast slurries) and Bretts do not like the cold drop (I found out later), so maybe they just all went slow and built up over time. Not much experience with Bretts in small fermenters so cannot compare.Was wondering about these pictures - was the ferment slow enough that you had no problems with blowoff? Think you'll get a difference from limited head space?
Are there any early favorites so far? I'm thinking about brewing up another batch and doing a blend of the 3-4 "best" strains. It might be a few weeks yet, as my 001 and a few others formed new pelecules while I was gone for thanksgiving.
I also noticed a few batches have cleared, so I'm planning on bottling them next week.
BTW - how are ya'll bottling these? I don't want to accidentally cross contaminate. I was considering doing a CO2 push through 3/8 copper that I can boil between uses or something similar.
ocluke said:I plan to bottle soon as well. While I almost always transfer in a CO2 environment, due to the fact that these are small volumes of beer and that brettanomyces is an excellent O2 scavenger, I may just pour straight into bottles to reduce the amount of times I would need to sanitize the same equipment.
Regarding your proposed transfer, you could boil your copper dip tube, but it's really not necessary to sterilize. Sanitizing with Starsan will do the trick. Brett is bound by the same natural laws as all other yeast, and its cell walls will be ruptured by the sanitizer in the same way that sacch will.
was wondering if anyone has microscoped any of these strains yet? I tried taking pictures of my slides but software failure occurred.
Can I still participate in this or is it no longer open?
I've just started diving into the all-brett beers and think this would be a great experiment opportunity.
As promised, here are microscopic images of the 20 Bretts in a PDF document.I have images of all twenty strains stained with a blue fungal stain. My students also ran PCR (polymerase chain reaction) to ID strains as Brett or Sacc. and two of the strains had double bands (might be two critters). I run a microbiology lab here and turns our students are really interested in the project . I will post images this weekend sometime (may do a link to a website for images).
Roy Ventullo
Has anyone had any kind of "slime" or "sickness" to their batches at all? I noticed a high level of viscosity when pouring in some of my starters... and currently have this problem with another batch I used the yeasts for --> https://www.homebrewtalk.com/f127/slime-beer-sick-phase-448511/
Just wondering. Not trying to change the subject of the thread, but since I used the same yeast... I'll get a photo from my microscope in the next week or so.
I didn't notice any of that. I finally pitched all of mine last night and the only weirdness was that I got no activity from 001 and some mold on 038. I thought the slime/sickness was from pedio, didn't know brett produced that.
EDIT: Just read the the thread and realized you were generalizing and not talking specifically about this project, sorry.
Some images from BBA/EBY Brett Experiment: 1/2 gallon fermenters, tasting and bottling the 20 Bretts. Followed recipe as statedper experiment. Did tasting with 4 friends but my bad, have not yet posted results (darn day job). We are 5 weeks post bottling and think of doing round 2 soon.
Microdoc
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