Growing up the dregs of Sanctication, 100% Brett fermented loveliness from Russian River. I understand there is also a dose of RR's house bugs - so just no Saccharomyces in play.
Can anyone give me some sensory ideas of what to expect?
Gravity is dropping quickly now, but I am getting very little funkiness in the smell - more sherry/cider - consistent with Sanctification. I have also gotten a lot of powdery sediment - looks like yeast. No pellicule or mold, but I doubt that would form this quickly. This sure throws off some carbonation - been flipping the stir bar on to degass a couple of times a day - it foams like mad.
Hoping to do an all Brett fermentation in a few weeks. I would want to step this up at least one more time first.
Does Brett store well in a refrigerator?
Can anyone give me some sensory ideas of what to expect?
Gravity is dropping quickly now, but I am getting very little funkiness in the smell - more sherry/cider - consistent with Sanctification. I have also gotten a lot of powdery sediment - looks like yeast. No pellicule or mold, but I doubt that would form this quickly. This sure throws off some carbonation - been flipping the stir bar on to degass a couple of times a day - it foams like mad.
Hoping to do an all Brett fermentation in a few weeks. I would want to step this up at least one more time first.
Does Brett store well in a refrigerator?