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Brettanomyces Brewing
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06/20/05 12:31 PM  
Bretta Brux experiment
I sampled my "Barnyard Brown" this weekend and thought I'd post the results.

This was an experiment started a couple of months ago - first I drew about a gallon of a brown porter from a larger batch prior to adding yeast; pitched the brett brux and let it set.

The next time I brewed (a brown ale), I added about 1.5 gallons of the third runnings to the mix.

As of this weekend, it doesn't look like it's going to be a success. It's got an unpleasant smoky taste and is somewhat tart (not really sour).

After another few months, if there's no improvement, I may add some other bacteria/brett strains to see if something worthwhile developes...or ditch it, and try again with Brett Clausinii (sp?), which is closer to the Brett Anomolus used in the Mo Betta Bretta...

06/20/05 12:35 PM  
Re: Bretta Brux experiment
<<and try again with Brett Clausinii (sp?)>>

Not heard of this one Chet, commercially available?

06/20/05 12:58 PM  
Re: Bretta Brux experiment
It's one of the White Labs new offerings...


06/20/05 01:43 PM  
Re: WL Brett Strains
Chet wrote<<Re: Bretta Brux experiment

It's one of the White Labs new offerings...



That is weird, I would have sworn that when WL first made the announcement they were going to include the Brett Anamolus. I wonder if they had to stop offering it for commercial reasons?

06/21/05 09:46 AM  
Re: Bretta Brux experiment
Not to drift from the topic here, but I would bet this item:

WLP655 Belgian Sour Mix 1

A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.

is what the WYeast Roeselare blend really is. Not an actual sampling of the real Rodenbach yeast but a blend designed to acheive an approximation of the real thing.

Al B
06/21/05 10:52 AM  
Re: Bretta Brux experiment
Steve, so far the growth obtained (after multiple growth cycles)on Malt agar from the Roeselare experiment is revealing the same organisms as the original "Rodenblond" that you brewed. Microscopically, there appears to be two Saccharomyces, Lactobacillus, and one Brett. isolate. The Rodenbach culture was reported to have at least 20 species of bugs, so it seems this blend will be an approximation in flavor profile.

Back to the other above......I'll throw some Micro stuff into the mix........Brettanomyces is a Genera that has been undergoing some reclassification in nomenclature. "Brettanomyces" is often referred to as the genus "Dekkera". For example, at the American Type Culture Collection (home to millions of microorganisms), "Dekkera anomala" is also known as "Brettanomyces clausenii". Many isolates from stoudt, cider, or wine will have subtle differences that will be difficult to identify without genetic means. I'm relatively sure that Brett. anomulus is similiar to Brett. clausenii or perhaps the same bug???(interestingly, I could not find a Brett. anomulus in its bug bank!). As more isolates turn up in barrels giving unique characteristics, I'm sure more names will appear - there's probably many still unidentified.

Whatever the name, I'm excited about the prospect of brewing with a more mild Brett.

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