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BrewerJ · **Posted:** Thu Apr 05, 2012 12:31 pm

That would probably work but your flavors are going to be very different. Its going to be more like adding lactic acid vs using lactobacillus. Don't be scared of using brett its naturally floating around in the air anyways. If you have good sanitation practices you can use your same equipment minus plastic buckets. In my experience if you add brett to secondary fermentation it takes several months before you really notice any flavors from it. Also if its living you get the benefit of a continually evolving beer with much deeper and complex flavor profiles.

brewinhard · **Joined:** Sat Oct 25, 2008 8:41 am **Posts:** 2839

outsideral wrote:

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.

Not too sure how making a starter with the brett, then pasteurizing it (basically killing the cells) will impart much flavor to the base beer. I guess it would depend how big the starter is, but then again do you really want to add an oxidized starter to a finished base beer? I don't see how that would work so well. I also don't really see how a small starter would add enough brett flavor/aroma to a finished beer. Not trying to be a downer, just trying to help you think this one through.

spiderwrangler · **Posted:** Thu Apr 05, 2012 6:50 pm

brewinhard wrote:

I also don't really see how a small starter would add enough brett flavor/aroma to a finished beer.

Yeah, that's my thought on this too... Although, I could see how if it were less of a starter and more of a 'mini' Brett beer (1 gal or so) that was allowed to ferment out for a longer time, then pasteurized and used to add Brett flavor? I don't know how that would really be any more beneficial than doing straight Brett (not killing it) unless you were worried about overcarbing bottles by leaving them in there with the Brett..

adding pasteurized brett?

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