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terroir
03/09/09 03:57 PM  
Brett Pitching Rates
I was curious about people's opinions on brett pitching rates. I've read a few different things, but was wondering what sort of results were obtained from small pitches vs. larger ones.

About a year ago I did a straight Brett C. beer, just pitched the vial, no starter. Took a while to get going. Never really tasted good, slight pineapple fruitiness, not much funk, but something quite off, I think from prolonged lag phase. I was recently cleaning up, decided to taste it, tasted bad (more of same off flavors), but had an incredible funky brett character.

Al B
03/10/09 07:20 AM  
Re: Brett Pitching Rates
Terroir,

When I first started w/ Brett brewing, an article had Vinnie & Tomme recommending a higher pitch rate.

One thing, the vials of brett from WL is less cells than the regular yeast since they were intended for secondary fermentations. Second, the lag phase for B.c is long (that's correct) when coming from the vial.

 
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