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brewinhard
09/27/09 12:36 PM  
leaving brett on yeast cake
I have been fermenting my 100% brett brews at mid to high 60's in my basement. Because of the cool ferment temps, my beers have been taking 3-5 wks. to finish (which includes giving the yeast time to fully drop out).

Does Brett behave differently than Sacch. in terms of how quickly they autolyze? The reason why I wonder this is because of how true lambics are made with leaving them on the primary yeast for 1-2 yrs. I do know they say it is to provide the brett/bacteria with food/nutrients to consume over the extended fermenation. I just wonder if Brett takes longer to die/autolyze then sacch?

 
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