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Baums
04/17/08 10:33 AM  
WLP Claussenii non-superattenuation
I put an old ale (~7% ABV) in an oak cask a while back, and added a tube of WLP brett claussenii. The primary fermentation was done with dry Nottingham ale yeast. In 6 months the gravity has not significantly dropped. Cask closure was anaerobic (either airlock or solid rubber bung) the whole time. First use of a new cask so presumably there were not too many other bugs around.

Plenty of (somewhat strange) character from the brett though--appley with maybe some citric/winey stuff.

Anyway this is another example of WLP claussenii not superattenuating. Has anyone made a beer where claussenii DID attenuate significantly more than saccharomyces (and where no other bugs were around to confound the issue)? Cisco how does your attenuation compare on those split batches with WLP b.c. and other yeasts?

SteveG
04/17/08 11:46 AM  
Re: WLP Claussenii non-superattenuation
So far I have not seen a BC beer drop super low.
Cisco
04/17/08 12:35 PM  
Re: WLP Claussenii non-superattenuation
Brett CL from my experience has about a 75% attenuation.
Mike T
04/17/08 02:36 PM  
Re: WLP Claussenii non-superattenuation
I had an Old that started at 1.082, after primary it was down to 1.020 (76% AA), after 9 months with some Brett C it end up at 1.011 (87% AA). That may not be super attenuation, but it is certainly pretty low. A bit dry for my taste, but it is very nice blended with clean beers.

How much beer did you pitch the tube into? I made a small starter with my Brett before adding it into 5 gallons of beer.

Baums
04/17/08 04:04 PM  
Re: WLP Claussenii non-superattenuation
Thanks.

Mike, I agree that's low and still not really superattenuation. I guess what I'm trying to get at is whether BC can get below what a high attenuating sacc strain would. Do you think your primary yeast on that one did all that the strain is physically capable of doing, or were those last few points maybe left behind cause the yeast was tiring?

Mike T
04/17/08 05:03 PM  
Re: WLP Claussenii non-superattenuation
It was mashed at 152 with 7% crystal and 4% soft candi sugar, and 3% pale chocolate. I fermented with Windsor which is rated at 68-74% AA. It seems unlikely to me that the beer would have gotten that dry without the Brett. I'd put the attenuation of Brett C near something like US-05, high, but not off the brewer's yeast chart.

I had a similar experience with Brett A as a secondary fermenter.

Joelle
04/17/08 05:38 PM  
Re: WLP Claussenii non-superattenuation
Dan and I made two Berliner Weisses using only BC that went from the mid 1.030s down to 1.000. Both were fermented in a glass carboy with an airlock. Wonder if it had anything to do with alcohol content? Maybe if it gets too high the BC stops working...

Joelle

Cisco
04/17/08 11:22 PM  
Re: WLP Claussenii non-superattenuation
Brett as a primary fermenter will average 75% attenuation. When added as a secondary fermenter after a normal yeast in primary is used, then you can expect a low attenuation over time.
Baums
04/18/08 10:42 AM  
Re: WLP Claussenii non-superattenuation
In my limited experience with it, Windsor was a pretty low attenuator even on a couple normal gravity beers--but that was a while back and I may even have been using extract at the time.

Cisco I hear what you're saying that "you can expect a low attenuation over time"--I guess I'm just looking for hard examples of that, since I have a hard example of it not happening (or at least happening so slowly that it's insignificant).

Joelle that's interesting. There has to be something to explain how you got 1.000 on both beers. How long did it take to get there? (Also, do you know what your hydrometer reads in plain water? Mine is WAY off...)

Steve what was the FG on your berliner?

SteveG
04/18/08 10:55 AM  
Re: WLP Claussenii non-superattenuation
<<Steve what was the FG on your berliner?>>

Need to get back to you, it did not drop as expected over the first week. Nor did it get all that sour. I'm holding out for a while...

Note on Joelles, I think I recall a post here where she said she finally had activity on that beer after 70 days. Perhaps a slow start means a more thourough finish?

Joelle
04/18/08 12:59 PM  
Re: WLP Claussenii non-superattenuation
The first beer we made with BC did take a long time to take off between 1.5 and 2 months I think. The second one took off within 4 or 5 hours because it was pitched onto the yeast cake from the first batch. Don't know about how that hydrometer reads in water. I'll check it out and get back to you.
SteveG
04/18/08 01:10 PM  
Re: WLP Claussenii non-superattenuation
You mentioned 70 days here:

http://www.babblebelt.com/newboard/thread.html?tid=1108752780&th=1189808127&pg=&tpg=1#1189819892

yet another interesting face of the stuff that you started off so slow but ended so dry.

Joelle
04/18/08 02:43 PM  
Re: WLP Claussenii non-superattenuation
Glad I noted it somewhere! I'd forgotten the exact length of the lag time. It was last summer, so I've killed those brain cells since then.

crazymonkey15
04/19/08 08:32 PM  
Re: WLP Claussenii non-superattenuation
I just threw some WLP645 (Claussenii) into a Belgian Specialty beer, OG 1.092 - "current" FG 1.020. What do y'all think I should expect from it? All I did was toss in the tube, no starter.

Part of what I was wanting to get was the attenuation. Maybe I'll wait a few months and toss in the dregs of some Orval.

crazymonkey15
04/19/08 08:35 PM  
Re: WLP Claussenii non-superattenuation
Sorry I forgot to mention that I did my main fermentation with WLP550 and started about 68 and after a day or two of activity let it free rise up into the 80's.
Mike T
04/21/08 09:45 AM  
Re: WLP Claussenii non-superattenuation
I had Brett C and Orval dregs take a 1.100 Belgian Dark Strong down to 1.010 after 9 months in secondary, it was 1.024 before the Brett. I made a small starter with the Bretts and added some cherries as well.

How long ago did you add the Brett? Brett works at its own pace, particuarly with such a small pitch it can take awhile to get rolling.

Joelle
04/21/08 12:39 PM  
Re: WLP Claussenii non-superattenuation
OK guys. I checked my hydrometer with water over the weekend and it read 1.000 at 60F, so it is working fine.
Baums
04/21/08 03:14 PM  
Re: WLP Claussenii non-superattenuation
Hmm--well that's good.
 
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