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John
04/08/11 11:02 AM  
Brett and Oxygenation
I'll be brewing a saison with ECY's Farmhouse Brett tomorrow. I just wanted to make sure that my oxygenation step (1 minute with pure O2 before pitching) should remain the same, considering the addition of the Brettanomyces along with the Sacch in primary.

Will the Sacchromyces consume most of the oxygen before the Brett gets a chance? I'm thinking that transferring to a secondary once primary fermentation is complete will reintroduce enough oxygen for the Brett. Does the Brettanomyces need any additional oxygen aside from what's being picked up in the transfer?

Thanks for any advice!

da
04/08/11 11:07 AM  
Re: Brett and Oxygenation
I wouldn't add 02 in secondary, you'll probably just ruin your beer by oxidizing it. It will be fine with the initial 02, my beer turned out great with it, tart and very fruity.

Brett is used to working in low 02 environments.

brewinhard
04/08/11 11:13 AM  
Re: Brett and Oxygenation
You will be fine with your 60 sec. O2 addition into the primary for both brett and sacch. As stated by da, the simple transfer into secondary will pick up enough oxygen to aid with the secondary fermentation of the brett over the long aging.
 
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