Re: need opion with brett ferment
I didn't know this post was going to make this controversy. I was just asking if I should move the beer to a better container.
Anytime I buy a Euro style beer I try making a starter from the dregs just to see if will grow. Ayinger Oktober Fest, Aventinus, Mixed dregs of Paulaner Oktoberfest & Salator, Chimay, Corsendonk, Ommegang, Orval, Duvel, Hennepin, Sammel Smith.
I just tasted it and I like it. It taste and smells lightly of Chamomile nothing funky. The OG is down to 1.018 a 34 point drop so far ph paper reeds 4-4.5. So it's probably just the yeast they bottle condition with. Since the brew turned out good I'll buy another bottle and grow another starter see if the same thing happens again. Since the beer is good I'll just keg it and drink it. Use part of the yeast cake for another batch.
The Saccharomyces cerevisiae in the starter took 6hrs to show signs of ferment.
The pellicle looking thing took 5 weeks. I just assumed it was Brett. That formed fast because of high O2 , surface area and a 3 liter starter made on a stir plate over a weeks time. My other beers in carboys with Lambic blends have been setting for four months no pellicle just a few spots.
I would think, it would take a lot of brett to make a pellicle so fast. It would have to come from the starter. Not from the terroir of my ferment closet. I had a few unbailed cork bottles blow.