meltroha said:Do I swirl the carboy after adding the sugar?
If you were to swirl it, do it with very little air movement in the room and obviously the sanitized utensil. Some food and a little air should kick it back up no problem.
meltroha said:Do I swirl the carboy after adding the sugar?
It's great. I did one recently: http://www.bear-flavored.com/2013/05/recipe-and-tasting-notes-100-brett.html
One of my most popular batches even among people who "don't normally like IPAs."
If you were to swirl it, do it with very little air movement in the room and obviously the sanitized utensil. Some food and a little air should kick it back up no problem.
meltroha said:Oh, I was just going to swirl the carboy by picking it up, not stir with a utensil, should I?
Tiroux said:Hey Guys!
2 questions:
1- I will ferment 5 gallons of DIPA (1080ish) and 5 gallons of Dry Stout (1050ish) about at the same time with wlp644. A day or two between the 2 brews, so I will make only a one big starter and use 2/3 for the DIPA and 1/3 for the Stout.
What do you suggest for starter (lenght? Volume? Steps?)
2- I understand 100% brett fermentation are as quick as sacch fermentation and I can bottle after 4 weeks. But does the beer continue to evolve, do Brett's continue to eat dextrins over months, or do they stabilize?
Ya sanitize a big ass spoon or spatula and give it a good swirl when you add the sugar, you don't wanna splash it though.
meltroha said:The opposite end of my old plastic mash paddle will fit in the carboy bung, I'll use that. Thanks for your help, cheers!
For a Saison, is it preferred to mix this yeast with a Saison yeast, or do it 100% Brett?
For a Saison, is it preferred to mix this yeast with a Saison yeast, or do it 100% Brett?
dcp27 said:if you want to use 644, i'd add in secondary, it's too fruity for a 'normal' saison as primary. if you want an all brett saison, brett C would work better
Hey Guys!
2 questions:
1- I will ferment 5 gallons of DIPA (1080ish) and 5 gallons of Dry Stout (1050ish) about at the same time with wlp644. A day or two between the 2 brews, so I will make only a one big starter and use 2/3 for the DIPA and 1/3 for the Stout.
What do you suggest for starter (lenght? Volume? Steps?)
sweetcell said:you want to pitch at lager rates... how many cells are you starting with? a fresh vial, or are you repitching?
you want to pitch at lager rates... how many cells are you starting with? a fresh vial, or are you repitching?
yeastcalc.com claims that for 5.5 gal of 1.050 + 5 gal of 1.080, you want 622 billion cells (total), at hybrid rates.I pitch at hybrid rate (between ale and lager), starting with 3 fresh vials (so 9M). Starter on stir plate, 3 steps: 750ml - 1500 ml - 3000ml.
For a 5-6G batch of 1050 and a 5G batch or 1080.
Does it seems right?
yeastcalc.com claims that for 5.5 gal of 1.050 + 5 gal of 1.080, you want 622 billion cells (total), at hybrid rates.
your steps should yield 536 billion so you're in the ballpark.
if you do 1 L, 2 L and 3 L you'll end up with 601 which would be closer.
EDIT: wait, are you starting with 9 Million or 9 Billion? i assumed billion, but you wrote million...
Oldsock recently commented that ale pitching rates with fresh Brett is fine, this coming from chad from crooked stave.
ah, troester... that's the difference. i used zainasheff. i read somewhere recently that it was closer to someone's independent tests.Well I might be wrong but I gives me 747G cells... with the Troester Stir Palte.
Yhea, 9 billions. Sorry.. billion is Milliard in french so...
Should I leave it longer than 7 weeks to get tartness?
sweetcell said:ah, troester... that's the difference. i used zainasheff. i read somewhere recently that it was closer to someone's independent tests.
millions, milliards... criss c'est compliqué. j'aurai du y penser!
brett as the primary yeast will not produce tartness. to understand what brett does when used as the primary strain, please refer to this most excellent post by Chad Yacobson: https://www.homebrewtalk.com/f127/understanding-brett-flavors-298943/#post3734990
you'll get some funk from brett as the secondary strain because it transforms some of the byproducts of the primary sacc. if you use brett as the primary strain, it doesn't have the sacc byproducts to get funky with... so no funk, just fruity.
if you want true tartness, by which i mean sourness, you need lacto or pedio (lacto = can't use hops, pedio = takes a long time).
yeastcalc.com claims that for 5.5 gal of 1.050 + 5 gal of 1.080, you want 622 billion cells (total), at hybrid rates.
your steps should yield 536 billion so you're in the ballpark.
if you do 1 L, 2 L and 3 L you'll end up with 601 which would be closer.
EDIT: wait, are you starting with 9 Million or 9 Billion? i assumed billion, but you wrote million...
A 2L 1.040 starter on a stirplate with 1 vial will get you 300 Billion cells after 8 days at 28C. That would be more than enough for the 1.050 beer. 2 vials into a 5L starter would produce plenty of yeast for both beers. I usually grow more than enough and only pitch what's needed after a cell count.
lawbadger said:I recently brewed a Brett Trois IPA (71% light lme, 19% wheat lme, 4% carapils, and 4% acid malt with magnum, chinook, citra, and galaxy) and I'm getting all the great flavors and aromas mentioned throughout the thread. After three weeks, the beer has gone from 1.052 to 1.012 and i'm ready to dry hop before bottling.
For those that have bottled with Brett Trois, what carbonation volume did you go for when bottling? Although the brett acts like a sach yeast during primary fermentation and supposedly drops hard once in the bottle, I would think the brett keeps slowly chugging along and will drop a few additional points over time. I'm curious if you tried to compensate for this to avoid potential bottle bombs or you're drinking it fresh enough that this wouldn't necessarily be an issue.
Transfer it to secondary and add your dry hops, the movement and air will kick the Brett back into gear and it'll drop lower than 1.012 and then when you bottle if you use regular 12oz bottles you can shoot for 2 volumes and should be safe.
Yhea about carbonation... Once someone told me: Brett produce like half co2 as sacch so double your priming sugar. I was skeptical so I e-mailed neva parker at WL to ask her and she said: No, no.. brett produce co2 just as much as sacch, and even a tiny tiny bit less (when producing acetic acid).
But then.. when I asked her a few months later a question about the Farmhouse blend, she told me: oh and remember that brett produce less cO2 and you have to prime more.
What the F?
Normally I prime at 6gL, which gives me estimately 2.3v/v... Should I stay there?
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