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Posted: 12/8/2014 4:08:02 PM EDT
[#1]
The brett is going to take a little bit of time to get tart/funky. 2 weeks isnt enough time most likely. Sample it periodically and see if the flavor is where you want it.
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Posted: 12/8/2014 10:56:14 PM EDT
[#2]
Quote HistoryQuoted: The brett is going to take a little bit of time to get tart/funky. 2 weeks isnt enough time most likely. Sample it periodically and see if the flavor is where you want it. I read a little today and it says aging for months at a time is normal with WLP650. Should I move it to secondary for aging then let it bottle condition also?
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Posted: 12/9/2014 12:25:17 PM EDT
[#3]
There is plenty of debate on putting beer in a secondary. I am for using a secondary when a long aging is needed. But since you are trying to develop a flavor from the yeast and brett in this case, I say, leave it in the primary on the yeast cake for a while.
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Posted: 12/9/2014 2:54:10 PM EDT
[#4]
I had to edit my original post, I used WLP670, not 650
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Posted: 12/15/2014 12:10:02 AM EDT
[#5]
FYI. Brett doesn't sour. While it can lower ph. It won't provide a discernible sour flavor. We play with Brett a lot. No sour.
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Posted: 12/17/2014 1:38:36 PM EDT
[#6]
Quote HistoryQuoted: FYI. Brett doesn't sour. While it can lower ph. It won't provide a discernible sour flavor. We play with Brett a lot. No sour. |
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Posted: 12/18/2014 12:36:45 AM EDT
[#7]
Depending on strain, length of time, residual sugars.
You'll get pineapple, green Apple, brused red apple, barn, wet hay, fresh cut grass, horseblanket, and at the worst all the way to cow patty, gauze, bandaid. Brett is a wild yeast and in that unless you work closely with a strain for a while under different conditions you really never know what you could get. |
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Posted: 12/22/2014 11:20:05 AM EDT
[#8]
Quote HistoryQuoted: Depending on strain, length of time, residual sugars. You'll get pineapple, green Apple, brused red apple, barn, wet hay, fresh cut grass, horseblanket, and at the worst all the way to cow patty, gauze, bandaid. Brett is a wild yeast and in that unless you work closely with a strain for a while under different conditions you really never know what you could get. Is there any way to propagate brett so I can pitch a little extra during conditioning? Right now my Saison has been in the fermenter for about 4 weeks. I plan to leave it there for at least another month. Then rack off that to some carboys for long term aging. I would like to pitch a little extra Brett Brux to ensure I get at least some of the characters. I figure one vile of white labs brett brux for each carboy would suffice but I would also like to propagate enough to save a little for future batches too.
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Posted: 12/30/2014 10:49:55 PM EDT
[#9]
I brew a lot of Belgians, I let mine sit 6-8 weeks. A Lambic or Sour Ale style needs about 4 months from my experiance.
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Posted: 2/11/2015 1:48:51 AM EDT
[#10]
Quote HistoryQuoted: FYI. Brett doesn't sour. While it can lower ph. It won't provide a discernible sour flavor. We play with Brett a lot. No sour. This... Both ale and lager yeast lower ph as well. |
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Posted: 2/11/2015 10:41:27 AM EDT
[#11]
Quick update:
I pitched the brett a few weeks back and I have a nice pellicle on top in the fermenters. Gonna let it go for a few months and see what I get. Working with brett is a different beast all together.  |
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Posted: 6/19/2015 12:03:24 AM EDT
[#12]
Go by gravity. If you bottle carb I'd say bottle around 1.004. If you keg then once it hits 1.004 rack it and let it go. Blends suck. You're better off buying two cultures and pitching both. I tried the white labs sour blend and it never dropped below 4.0 ph.
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Posted: 6/19/2015 6:43:54 PM EDT
[#13]
Couple months...Kegging or bottling? Be careful naturally carving these things, under sugar by 5%.
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Posted: 6/20/2015 11:17:08 PM EDT
[#14]
Quote HistoryQuoted:
Go by gravity. If you bottle carb I'd say bottle around 1.004. If you keg then once it hits 1.004 rack it and let it go. Blends suck. You're better off buying two cultures and pitching both. I tried the white labs sour blend and it never dropped below 4.0 ph. Dittos Most of my Saisons take a month, even at 80oF stepped down to 72oF ish. My Sour Blackberry Lambic Porter took months too. |
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