I recall hearing on a recent BrewStrong about adding a pack of Brett to your beer that has been pasteurized at 160* F prior. This would offer the flavor profile at a "suspended" state that would no longer develop and would also not pose any infection threat in the future.

Does anybody have any experience with this?

Any thoughts on this?

Any idea what episode this was mentioned in?

Thanks!!

I'm not even certain what you are asking... don't recall hearing this on a show, but hopefullly someone else is able to chime in on it...

In my opinion pasterization and brett don't belong together in the same sentence. If you want to add brett to your beer then you are hoping to add wild flavors that willl continue to evolve. There are different levels of brett if you want to keep it mellow I suggest White Labs Claussenii. Brett C has a nice tropical earthy tone that doesn't really over power the beer. Brett B. has more of the Orval Character earthy woody barnyard. Brett L. is going to be different between White Labs and Wyeast. WL=super funky barnyard, Wyeast=funky cherry

It was either on BrewStrong or Can You Brew It, but the point of pasteurizing the brett is to stall the flavor profile at a certain controlled point and also not deal with any contamination issues however slight. Does anybody remember this? Anybody? Hyelp?

Brett b. is definitely the way I want to go.

I wonder if the OP got Brett mixed up with doing a sour mash with Lacto and using that to add lactic character that won't change once it get's boiled?

That would make more sense, they halve talked about doing sour mash with using the boil to stop whatever wild organisms were working.

If that's what you are referring to, I don't remember what show it was on, it was likely a question in a Q & A, but here is a BYO article on sour mashes... http://www.byo.com/stories/techniques/article/indices/9-all-grain-brewing/1723-sour-mashing-techniques

it wasn't a sour mash, but thanks for the link.

i'm 99% positive it was taking a slap pack of brett, making a starter with it and then heating it to 160* to pasteurize and then adding that to an already fermented beer to impart the brett flavor onto a beer in a stable condition that you wouldn't have to worry about infections, etc. it was Jamil talking about it and it was like a tangent of another entirely different conversation.

i'll keep digging through old shows ot see if i can find it, but i was really hoping somebody on here would remember too.

i'm almost certain i didn't just dream this up.