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tom sawyer
05/24/11 08:21 AM  
Carbonating With Brett?
I've read a few posts recently where people talk about carbonating a beer with Brett. Does it even work fast enough to do this, and how do you know what amount of carbonation you might get? I could estimate the amount of residual sugar that might be used up but if theres bacteria and Brettt it might not all be converted to CO2. Thoughts?
Cisco
05/24/11 01:58 PM  
Re: Carbonating With Brett?
see the discussion "brett, oak keg or secondary?" for your answer
tom sawyer
05/24/11 06:22 PM  
Re: Carbonating With Brett?
I was inspired to ask the question by reading that post, and your opinion and the one other was noted. I was hoping to get a more broad consensus about how well it might work. I suppose Brett does convert sugar to ethanol and CO2 just like Sacch yeast, although it throws a lot more esters than its tamed cousins.
Cisco
05/24/11 06:33 PM  
Re: Carbonating With Brett?
If you're willing to wait about a year then it might work for you but it also depends on how much dextrins are available for the brett to chew on. I still recommend just force carbonating the keg.
danger
05/24/11 09:31 PM  
Re: Carbonating With Brett?
are you talking about a beer with brett as a secondary fermenter or a 100% brett beer or only adding brett at bottling time and letting it ferment out the residual sugars from a normal ferment to carbonate? i haven't had a problem with either of the first two.

as for the third option, i would only do it with regular 12oz and caps if the beer is at a final gravity of equal to or less than 1.004. maybe .5 if you regularly carbonate beers highly via bottle conditioning and get good results (non-exploding bottles). i would also probably pitch the brett as a healthy dose of slurry rather than just a wyeast pack or white labs vile.

CASK1
05/25/11 11:18 AM  
Re: Carbonating With Brett?
I've done a couple of 100% Brett c beers, and they carbonate fine with a normal priming routine. I opened my first of a new BPA done that way last night, and it had perfect carbonation, and a fluffy, stable head. Finished at 1.003.
Almighty
05/25/11 01:52 PM  
Re: Carbonating With Brett?
To add to the consensus. For my 100% Brett beers I used the same priming sugar amounts that I use for Sacc beers and I got about the right amount of carbonation.

I have not tried to guess at residual sugars left for Brett at bottling, because a few gravity points will blow up a normal bottle plus waste your hard work. Or leave a flat beer.

brewinhard
05/25/11 07:21 PM  
Re: Carbonating With Brett?
On a side note, last November I brewed up a dark winter saison with WY 3724. A 1.068 OG fermented with the sacch. down to 1.013. I racked to a keg, and added a packet of WY Brett B. and the dregs from a Fantome Saison. I let the beer sit at cool temps (50-58 deg) for just under 6 mos. During that time I tasted the beer from a tap every now and then to gauge how it was progressing. Towards the end of the aging period, the beer was definitely well carbed up in the keg w/o any gas addition. I would say the CO2 volumes were probably at least 3 volumes.
tom sawyer
05/27/11 04:03 PM  
Re: Carbonating With Brett?
Interesting contrasts in results, of course there are a lot of variables as was pointed out but it sounds like Brett can do the job if it is in adequate numbers and theres the right amount of carbs.
jaymo
05/27/11 07:16 PM  
Re: Carbonating With Brett?
I use normal priming sugar amounts for my 100% brett beers as well with pretty standard results.

For beers where brett was added in the secondary, I either make sure the FG has bottomed out or keg it and just make sure to release a little pressure from time to time.

 
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