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Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

NO SPECIFIC REASON FOR THIS LINK...
I just really like the work levifunk is doing!

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Christian
07/12/06 05:48 PM  
Should bug-starters be aerated?
When making a starter with, for instance brett, should it be aerated like normal yeast or does it multiply better in an anaerobic environment. (I know that flavor-wise it may be beneficial to keep oxygen low - but Iøm only talking stepping up a smackpack here).

-Christian

Al B
07/13/06 09:32 AM  
Re: Should bug-starters be aerated?
You can check out the e-symposium transcript Steve has set up .....lots of stuff in there.....

You can do either depending on your intended use:

if you 're adding the brett to the secondary fermentor and planning on aging whatever it is you brewed, then adding the smack pack will do just fine.

If high population of Brett is the plan (starter) or if the culture is old and a starter will benefit for good health, then oxygen will enhance growth significantly.

Brett (strain dependant perhaps) will produce more acetic acid aerobically than lactic and vice versa anaerobically.

This can be buffered with 0.5-1% CaCO3 if desired.

The other bugs (Lactobacillus) do not need oxygen and (Pediococcus) does not like oxygen at all.

cheers

Christian
07/21/06 05:48 AM  
Re: Should bug-starters be aerated?
Thanks for a great answer!

Where do I find that e-symposium transcript ?

-Christian

Mykel Obvious
07/21/06 09:29 AM  
Re: Should bug-starters be aerated?
Christian,

You can find it here:

http://www.babblebelt.com/projects/brett_transcript.html

later,

mikey

 
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