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Author Replies
jaskelto
01/24/11 09:16 AM  
Questions about Victory Wild Devil
Does anyone have any info regarding the strain of brett and the fermentation parameters that Victory uses on this one.
danger
01/24/11 09:23 AM  
Re: Questions about Victory Wild Devil
pretty sure they use the main brett strain from orval for secondary fermentation (not quite sure how long) and then they add a different orval brett strain at bottling.
Matt C.
01/24/11 10:30 AM  
Re: Questions about Victory Wild Devil
That's strange, I thought they fermented the whole thing with Brett?
danger
01/24/11 10:50 AM  
Re: Questions about Victory Wild Devil
yeah, you're right. i was thinking of something else. meant to say:

pretty sure they use the main brett strain from orval for primary fermentation (not quite sure how long) and then they add a different orval brett strain at bottling.

jaskelto
01/24/11 10:56 AM  
Re: Questions about Victory Wild Devil
Their web site and press releases claim that it is a 100% lab grown Brettanomyces fermentation. The pitch I've cultured up from a bottle has, to the best of my knowledge, behaved more like brett, i.e it ferments at a slowish pace and does not flocc well.
Barc
01/25/11 08:03 AM  
Re: Questions about Victory Wild Devil
I've talked with a former assistant there. They use 100% Brett and it is the same recipe as Hop Devil.
jaskelto
01/25/11 01:09 PM  
Re: Questions about Victory Wild Devil
Thanks Guys. Any info regarding pitch rates, O2, Temps, etc.?
jaymo
01/26/11 04:28 AM  
Re: Questions about Victory Wild Devil
I did an all-brett IPA awhile back with both brett B. and L. using my normal IPA recipe which is close to Hop Devil. The main thing that didn't work out so well was that I mistakenly dry-hopped (for around 1.5 weeks) it too early, thinking it was finished with the bulk of its fermentation. My prior all-brett beers acted more like ale fermentations, but this one kept slowly dropping for a few more months like when brett is added to the secondary. Perhaps due to pitching 2 strains, rather than a single one like in the past.

So, by the time the gravity stopped dropping, the hop character from the previous dry-hopping came off as a bit old. I re-dry-hopped just before bottling to add some fresher hop character. It was fine for awhile, but the funk is a little too prevalent now, many months later, and the hop character has gotten old & stale again.

My normal tendency is to keep some of my brett beers around to appreciate them as they age and change. This one came off much better young (not surprising from an IPA, all-brett or otherwise.)

I know that doesn't give you any info on pitching, O2, etc, but just sharing my experience with it. . .

 
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