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brewinhard
09/25/09 05:13 PM  
CO2 pressure affecting brett ferment
In my next brew I am planning a double brett (WY L and B) in the primary. I plan to split the 5 gallon batch with half of the beer going into a keg for drinking and the other half to age on oak and sour cherries in a keg. Herein lies the question:

If I put minimal CO2 pressure on top of the sour cherry/oak aging batch (just enough to seat the lid), will this inhibit the fermentation of the brett?

Zach
09/25/09 06:54 PM  
Re: CO2 pressure affecting brett ferment
I've added a starter made form Orval dregs to a beer stored in a corny and got considerable brett character after a few months. I seated the lid with 30 psi and then vented every once in a while to keep pressure down. Most of the co2 pressure you apply to seal the keg will be absorbed by the beer The brett will continue to make and co2 eventually increase the pressure. I've found that once the lid on a corny keg is sealed very little pressure is required to keep it that way.
ChrisK
09/29/09 05:03 PM  
Re: CO2 pressure affecting brett ferment
Think of Orval, or Ommeggeddon, or Saison Brett. I believe none of these beers touch Brett until they are bottled, so you can definitely develop considerable brett character under large CO2 pressure.
 
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