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Author Replies
10/11/07 09:56 PM  
Back in January or February, I brewed a Belgian abbey ale and then added a vial of roselaire blend to the secondary. It developed a really nasty pellicle and a couple of months ago really tasted great. A couple of weeks ago I noticed that it's producing CO2 again. Since this is really one of my first deliberate wild ales is this normal?
Sean White
10/12/07 08:09 AM  
Re: bubbles
The bugs are now eating the sugars, dextrins, and starches that the yeast left behind. It's supposed to happen.
10/12/07 09:03 AM  
Re: bubbles
Yep, there's a reason the don't call it "young bruin"! Bugs are slow grazers, and they clean their plates.
10/12/07 12:18 PM  
Re: bubbles
I would add that if it tastes great, and if you don't feel like waiting any more or risking a change in taste, there's no reason you can't just package and drink it right now (with some attention to carbonation level and bottle strength).
10/12/07 02:48 PM  
Re: bubbles
But how do you stop the Brett and/or other bugs from exploding your bottles?

Does every one use potassium metabisulfate?

Mike T
10/12/07 03:07 PM  
Re: bubbles
My best guess is that the gross pellicle was from the bacteria and maybe the Sherry Flor (which I have heard is in Roeselare), and the restart of fermentation is the Brett finally getting up and eating. Wild Brews suggests that it takes Brett about 8 months to become the doinante microbe in a lambic fermentation.

I am going to try campden tablet stabilization over the weekend on a rapidly drying Brett’d Imperial Stout. My plan is to fine it with gelatin and chill it down to get as much of the Brett out of solution as possible, then rack it onto a tablet of campden per gallon, wait a month to allow the SO2 to vent, then re-yeast and bottle.

Predictions? Thoughts? Changes?

10/12/07 03:18 PM  
Re: bubbles
Wine and meadmakers will use potassium sorbate to kill fermentations. Of course, these are not usually carbonated products. If you can force carbonate, sorbate might be a way to go. I don't know how re-yeasting works once you sorbate a batch, though.
10/12/07 03:59 PM  
Re: bubbles
Personally I would not bottle a beer I did not believe was finished fermenting. My last brett beer sat for 2 months without dropping any further so I bottled it.
Mike T
10/12/07 10:20 PM  
Re: bubbles
All of the Brett beers I have ended up right around 1.009, that is just too low for an Imperial Stout in my book. This beer went from 1.101 to 1.029 with the primary yeast, and has now dropped another 9 points with the Brett. The rate of bubbling seems to be increasing, so at this point I really do want to do something.

I'm a bottler, and I believe that potassium sorbate is specifically designed to stop refermentation (thus why I am not using it). My thought with the campden is that people use it pre-fermentation to kill the wild yeast that occurs naturally in wine and apple must. Seems like the same principle would work post-fermentation to kill the wild yeast before adding fresh yeast for carbonation. Worse comes to worse I can always chill the bottles down to slow any surviving Brett.

10/13/07 03:00 AM  
Re: bubbles
but then you might not get some of the same conditioned flavors out of a brett beer prematurely chilled in the bottle...
10/13/07 07:42 AM  
Re: bubbles
Why would campden kill wild yeast and not Sach? After all, they are all yeasts...

there's a fungus among us.

Mike T
10/13/07 08:00 AM  
Re: bubbles
BPotts, I am willing to sacrifice that to save some residual sweetness/body. I actually think that my Old Ale has too much Brett flavor, it went from 1.082 down to 1.020 in primary and then down to 1.011 in secondary with Brett C (the same 9 point drop).

ryan, I am expecting it to kill everything. But it works by producing free SO2 which evaporates after a period of time, which theoretically should leave a fresh addition of yeast able to carbonate of carbonating the beer.

Ideally I would love to have the Brett just stop fermenting on its own around 1.020, but if it goes lower I'm going to pull the trigger.

10/13/07 09:23 AM  
Re: bubbles
wouldn't that be nice!
10/13/07 09:23 AM  
Re: bubbles
I know brett on it's own will not superattenuate but does it with sacch c.?
Mike T
10/13/07 09:51 AM  
Re: bubbles
Orval is Sacch + Brett B and I believe it finishes out around 1.003 (which I think qualifies). However, I have never gotten Brett C or Brett A to go below 1.008 either with or without Sacch.
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