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Author Replies
Corky
05/12/07 01:29 AM  
stopping Bett
This is a general knowledge question. I brewed a saison and added Orval dregs to one half of the batch. I also have a Flander's Red in secondary. My question is this: when I find the Brett taste is perfect for me, how do I stop it there and not have it getting stronger with more time?
Al B
05/12/07 10:32 AM  
Re: stopping Bett
Metabisulfites (potassium or sodium) will do the job.

corky
05/13/07 10:15 PM  
Re: stopping Bett
Thanks for the info.

Corky

mallace
05/14/07 07:06 AM  
Re: stopping Bett
I would vite for potassium meta; sodium meta does have sodium in it (!), which to sensitive palates can contribute a salty taste.
neonmeate
05/23/07 05:36 AM  
e: stopping BRett
how much of this do you need to do the job? will it kill the other yeast too? will it carbonate when you prime the bottles or should you add fresh yeast?
Al B
05/23/07 07:37 AM  
Re: stopping Bett
Use the recommended dose by the manufacturer (whatever that is). Too much and it will inhibit Saccharomyces so measure correctly. I recommend racking off the sediment before adding and avoid to much dilution of the batch w/ another via blending as this may lead to any survivors to come back.

Yes, adding fresh yeast for bottling is a good idea.

Al Bisulfite

Doug R
06/14/07 12:21 PM  
Re: stopping Bett
I've read in Radical Brewing that you could heat the wort with brett in it to (I think) 170 degrees, then cool it, and that will stop the brett. Has anyone here ever tried that, or is there a reason why heating the beer is bad idea?
SteveG
06/14/07 12:41 PM  
Re: stopping Bett
I have, though I disagree with 170F. I think that's high, 150 will work. My understanding is that this can have an effect on alcohol, breaking it down or something. I'm sure someone here can better articulate its effect. I will say though that I did this to one of the beers in the brett swap. I added a strain harvested from a Fantome bottle and i felt it was having too much impact on taste. So I heated it up for 20 minutes or so. Delighted with the outcome.
Baums
06/14/07 02:03 PM  
Re: stopping Bett
Considering the question at the top of the thread, I wonder whether heating the beer, or letting the brett do its thing, is more risky.

To me the least risky option seems like it might be CHILLING the beer, to slow the brett from doing anything further. And, if excessive brett character has been a problem, brewing the next beer in such a way that there should be less for the brett to work on (i.e. lower "final" gravity after primary sacc yeast is done, avoiding excessive nutrients and autolyzed primary yeast, smaller brett culture and/or reduced availability of oxygen during storage).

Al B
06/14/07 02:19 PM  
Re: stopping Bett
Corky,

Tell me more about your Flemish red..........

Cisco
06/14/07 03:55 PM  
Re: stopping Bett
I just put my brett beer on the fridge because I like it the way it is. It's a cheap solution if you have the cold space.
StuBrew
06/17/07 12:30 AM  
Re: stopping Bett
The best way to avoid brett is to be scrupulously sanitary. If you pitch Brett it isn't quite as offensively phenolic (see Russian River Brewing Co's Sanctification) as it is when it invades as a spoilage microbe, so if you like Brett but don't want it too dominant, inoculate and then sterilize (yes sterilize) everything it touches unless you want brett in all of your brews.
Corky
07/27/07 11:44 PM  
Re: stopping Bett
Al B,

Here's my recipe for 10 gallons. I fermented it in my conical then split it into 2 carboys, one with Wyeast Roselaire blend and the other with White Labs Brett.

Pils 10 lbs

Munich 12 lbs

Wheat, aromatic, Special B 1.5 lbs each

.5 lbs Honey malt

Mashed at 152F

Hops: 2 oz Hallertau for 60 minutes

OG 1.080

When it got to 1.028 gravity I split it and added the bugs.

Back in early June I tasted them both. The Roselaire was great, but the Brett was barely sour at all. I've decided to rack the Brett batch to a 6.5 gallon carboy with 7 pounds of New Mexico cherries and leave it several months. Good idea or bad, I'm not sure.

I have one tap dedicated to wild beers so I may rack the Roselaire to a corny when my Orvalled saison runs out and chill it to 38F.

Thanks for all the advice, this is a great site.

Corky

 
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