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Ryan
10/12/07 07:42 PM  
Need Brett
You know, I thought I had this nailed. I went to all the local brew shops in my area, most didn't even know what Brett was. Finally I placed a special order for Brett. lambicus and it came in today...the Lambic lend from Wyeast. The woman says she called and they told her this was the right strain blah blah blah. UGH.

So I showed her the B. lambicus pack and asked her to order it for me.

My question: Will a beer that is in secondary (after a primary ferment with Sach. c.) be okay for several weeks before pitching Brett? Would I be better off just adding the dregs from a beer like Ommegedon or orval?

I"m also about to open the toronado 20th anniversary beer from Russian River that was fermented with Brett, but I think that also had lacto and pedio and a whole bunch of other crud. I'd like to just sour this thing on some cherries for a month or two and then stop it and give it a taste. i have other stuff in a two year ferment so I'd like to do something I little faster.

ewanzel
10/12/07 08:11 PM  
Re: Need Brett
what part of the country are you in...one of us may be able to help. if not I would go with brett beer dregs.
Dave I
10/12/07 09:01 PM  
Re: Need Brett
"My question: Will a beer that is in secondary (after a primary ferment with Sach. c.) be okay for several weeks before pitching Brett?"

Answer: Yes. Beer will be fine indefinitely sitting in secondary. At this point it would be pretty hard to screw up the beer. So unless you want Brett, Lacto, Pedio, and whatever else was in your Russian River brew (which could be cool, but only if that is what you REALLY want), then I would wait for the Lambicus. Probably safer since there are less variables.

-Cheers

Ryan
10/13/07 07:40 AM  
Re: Need Brett
Thanks DaveI.

Ewanzel, I live in Central Vermont. Its just a gallon of pale thats in secondary, so I doubt that I need a huge slurry in any case. I'm really just experimenting with the forethought that the gallon of pale will also serve to increase the culture for what I hope will soon be my first all Brett beer.

If someone nearby has a portion of a Brett slurry they would part with that would be great. Al B offered me his Wyeast pack (thanks again Al Brett), but I would hate to take something that was paid for (or at least still in manufacturer's packaging)

r

Ryan
10/14/07 07:44 AM  
Need Brett...moreQ'a
Okay another Q.

If the primary yeast strain used is less important that the Brett, then what, besides the Brett is really important here? My buddy just showed up from CA with oodles of Beer, including Signatura Ale (the collaboration between Tomme Arthur and Dirk Naudts) as well as the all Brett Russian River. Would pitching the dregs of either (or both) of these into a gallon of pale ale have different effects?

BPotts
10/14/07 09:48 AM  
Re: Need Brett
Just tasted that RR all brett brew on tap....boy, delicious! I think they used clausenii or anomolus for that, it had a nice pineappely funky aroma and a nice tart/funky flavor....Let us know if you taste the signatura! I've been looking around for that for awhile (much harder to come by here on the east!)....I would think the dregs from either would be pitchable. It would definitly take a bit to build up a good cell count without a starter and to start seeing/tasting the effects, but I think it would still work if you just added the dregs strait up. Do you know what bugs they used in the Signatura? I know there's brett but not sure what kind or if that's all that's in there.

The effects of those two on your beer depends on the type(s) of brett used to ferment those beers.

Ryan
10/14/07 01:07 PM  
Re: Need Brett
I don't know whats in the Signature. It simply says that it was fermented with Brett and Sach and then bottled with fresh Brett.

We're going to open it today or tomorrow along side (or rather just before) the 20th anniversary Toronado beer from Russian River.

I think I"ll pitch those dregs and see what develops. In any case, my ultimate goal is to have a nice Brett cake to use in an all Brett brew, so I'll be waiting for awhile anyway.

Mike T
10/14/07 02:16 PM  
Re: Need Brett
Toronado 20th, man am I jealous.

If you did your primary fermentation with Sach you won't really be able to get a 100% Brett cake, there will still be some Sach in there. In addition with the months that secondary fermentation takes I doubt the yeast cake will be that viable.

"Just tasted that RR all brett brew on tap....boy, delicious! I think they used clausenii or anomolus for that, it had a nice pineappely funky aroma and a nice tart/funky flavor"

www.whitelabs.com/beer/bacteria.html

"Vinnie Cilurzo of Russian River Brewing Co. in Santa Rosa created Sanctification - a 100% Brettanomyces fermented ale made with a blend of Brett Lambicus and Bruxellensis."

www.russianriverbrewing.com/pages/bottles.html

Batch 1 and 2: 100% Brettanomyces(2 strains) + Lactobacillus

Batch 3: Brettanomyces + Mix Wild Cult.

So I would skip using the Sanctification, unless you don't mind a the other microbes.

Al B
10/14/07 08:44 PM  
Re: Need Brett
<<Al B offered me his Wyeast pack (thanks again Al Brett), but I would hate to take something that was paid for (or at least still in manufacturer's packaging)>>

Ryan - My lambicus slurry is way past being in the Manufacturing pack. I have approximately 100ml of slurry previously grown on agar plates. In an emergency, I would add a portion of the slurry to a sterile test tube or something.

Since you only need a small amount for secondary fermentation and not a all-brett brew, you won't need much.

BPotts
10/15/07 12:50 AM  
Re: Need Brett
Wow brett lambicus and bruxellensis...interesting, didn't expect those two...monk's actually had the Tornado 20th on tap a week before the sanctification, but I missed that, DOH!
Ryan
10/15/07 06:22 AM  
Re: Need Brett
Hey Al

Well, if the offer is still good, that would be awesome.

Opened the Toronado and signature beers last night.

Both exceptional and each in their own way. Vinnie really is brilliant. But this isn't the place for gushing so I'll leave it at that.

r

Ryan
10/18/07 04:51 PM  
Re: Need Brett
So here is what I've ended up doing:

1 gallon of pale ale (very low IBUs)

added 1 lb of frozen raspberries

and the dregs from

2 bottles of orval

1 bottle of Ommegedon *brett in bottle

1 bottle of Signature Ale *fermented with Sac and Brett and bottled with Brett

Any thoughts on what to expect from this?

 
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