Brewing with Brett?
Posted: Wed Jan 10, 2007 5:16 pm
by brewtoomuch
Does anyone know if Wyeast 3112 Brett Brux will ferment out a 1.050 beer by itself? How long do you think?
Posted: Thu Jan 11, 2007 9:25 am
by shane
yeah, no problem. how long depends on a lot of things, but if you mash normally and produce a typically fermentable wort it won't take too long. i'd advise not aerating to keep it from getting insanely sour, unless that's what you want of course.
Posted: Thu Jan 11, 2007 4:09 pm
by wezil
Brett (any strain)will not make your beer insanly sour!!! Lacto is what makes labic truly sour. Brett will only give you light sourness.
To answer the question Wyeast 3112 Brett Brux. will ferment out a beer. Brett is a slow grower so it would help to build a starter like you would for a lager and definitly aerate. Brett is a yeast just like Sacc. and will not do its job well with out aerating. When you ferment a beer with both Brett. and Sacc. yeast since the Sacc. grows faster it will cause the Brett. to take longer to do its own thing. When Brett. is the only yeast it will ferment in a similar time frame to Sacc. yeast.
Brad
EDIT: PS Patty Kicks ASS!!!
Posted: Fri Jan 12, 2007 9:21 am
by shane
hey brad, it's been my experience that you can get sour beer from 100% brett fermentations. i've had better luck not aerating the wort with 100% brett, you get more fruitiness, and a solid tartness without it being way sour. i did pitch a large slurry from an oxygenated starter.
are you saying that you always aerate your wort before pitching brett, just as you would with saccharomyces? what range of OG?