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shoreman
05/09/07 02:12 PM  
Controlling yeast in the bottle
I'm seeing alot this lately in the American Craft Scene (which is awesome to say the least):

"a Belgian-style dark farmhouse brewed with raisins, fresh rosemary and honey. As an added twist, a secondary wild yeast was also added to the brew during bottling."

How are brewers predicting what will happen after adding brett or other wild yeast at bottling time? I have yet to see a commercial bottle bomb, but would imagine that it is possible...a possible lawsuit waiting to happen that is.

Do you just make sure that all residual sugars are done fermenting before adding the yeast..or what?

Al B
05/09/07 02:41 PM  
Re: Controlling yeast in the bottle
Yeah, the residual sugars should be done as much as possible. I would think the raisins (by the way, what brew are ya talking about?) would have some complex sugars, but maybe not alot to make a big difference. Honey is very fermentable, so thats good. Orval uses Brett as their bottling strain, of course - I think its pretty dry at that point.

Check out Russian River's bottle log on their wedsite. You'll see notes about carbonation - even quotes like "IF YOU STILL HAVE BOTTLES OF THIS, PLEASE MOVE TO REFRIDGERATOR AS THEY MAY BE OVER CARBONATED DUE TO THE BRETT FERMENTATION" !!!

Obviously stuff like fruit and dextrinous mashes are things to be wary of.

shoreman
05/10/07 10:18 AM  
Re: Controlling yeast in the bottle
The brew I was talking about was 10 Commandments by Tomme at Pizza Port:

www.brookston.org/beer/tomme-moses-arthur-releases-10-commandments

mallace
05/11/07 08:44 AM  
Re: Controlling yeast in the bottle
Al--

Do you have any insight into how many gravity points would equal how many volumes of CO2? For a very general and probably poorly defined example, if I have a beer that finishes at 1.014, but then bottle it with brett (and for the sake of argument, let's say I don't add priming sugar), what kind of carb level could I expect?

Mike T
05/11/07 09:10 AM  
Re: Controlling yeast in the bottle
I did the math at some point and “normal” carbonation was in the range of a 2-3 point drop. 1 oz of sugar per gallon would add 45 (points per pound per gallon) / 16 (oz in a pound) = 2.8 points. Not very far to fall before the Brett would start causing some massive over-carbonation.

I let the Brett go as long as it wants before I bottle, it just isn’t worth the risk to me.

Al B
05/11/07 03:37 PM  
Re: Controlling yeast in the bottle
Mallace -

So far I have bottled every Brett brew under 1010. So far so good with priming sugar. I'll try to set up a chart or something on the subject. Good question. I would agree with Mike to wait, take another reading, and possibly add another sacch. yeast to help accentuate.

 
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