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04/09/07 10:41 AM  
Easy way to learn about brett
So, I bottled a batch of (non-wild) beer over the weekend, and just for the heck of it we dosed 3-4 bottles with a little brett. Seems like you could learn a lot about brett by doing this to a couple of bottles in every batch. Anyone else do this kind of thing?

I guess the main obstacle is in having the brett available. I do some brett ranching, but there are probably other ways to keep a little brett on hand. For instance, you could brew a batch of all-brett beer and drink one every time you bottle, so that the dregs are available for dosing the batch you're bottling.

Matt Walker (mwsf)
04/09/07 04:53 PM  
Re: Easy way to learn about brett
Be careful you don't get bottle bombs! Brett is generally far more attenuative than sacchromyces and will ferment some of the residual sugars in your beers that the sacch could not.

Otherwise sounds like a fun experiment!

04/09/07 06:14 PM  
Re: Easy way to learn about brett
If you didn't use any bottling sugars for carbonation, you should definitely be OK..... I think...

Matt? You thoughts?

Al B
04/10/07 07:11 AM  
Re: Easy way to learn about brett
Thats funny. I was bottling a bourbon barrel stoudt over the weekend too..... and at the end I looked over at an empty bottle of Jolly Pumpkin Bam Biere...........thought about it, but balked. Final gravity of the stoudt was higher than I was comfortable with.

Al Bottleneck

04/10/07 08:55 AM  
Re: Easy way to learn about brett
Mike, never say "definitely" without knowing the terminal gravity.
04/10/07 10:12 AM  
Re: Easy way to learn about brett
Yeah, there's that. But... it's not too big a chore to open a bottle and check the progress every couple of weeks.

And how fast/much the brett continues to attenuate is another opportunity to learn something.

Also, Al, you said something about having made a WY b. lambicus beer. I have one gallon of such a thing sitting around right now, and I'm wondering when to bottle it. Any suggestions based on your experience with this? It's in plastic so I don't want to wait too long.

Al B
04/10/07 11:25 AM  
Re: Easy way to learn about brett
The "silence of the Lambicus" brew was around 1.008, I think - about 3 months old. Have to look at my notes. Used fresh lambicus for priming with corn sugar. There has been some increase in carbonation over time - but no gushing.

This is a tough call w/out knowing the FG. I haven't bottle-conditioned without priming with dextrose so far (as in a traditional gueuze and using fresh lambic as a primer for example).


1. Use thick, heavy bottles - recommended

2. Use corn sugar - perhaps less than usual if FG is over 1.010 or bottle as is

Good luck

Mike W
04/10/07 08:26 PM  
Re: Easy way to learn about brett

Yep.... ;-}

You never know how much of that residual sugar's going start fermenting....My TG would have to be pretty low. Ending gravity of 1.018 could be deadly....

04/10/07 10:04 PM  
Re: Easy way to learn about brett
Yeah, that wouldn't need much in the way of priming sugar! I have a 100% brett beer I'm looking to bottle. My first two worked out great but then I kegged them, force carbonation gave me a nice feeling of security. Beer #3 was at 1.008 last I looked, I'm letting it sit for a while still just in case. The profile is everything I hoped for, bottle bombs would be an unfortumate way for it to meet its end! But this one is a saisony thing, and I think that needs to condition.
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