100% brettanomyces beers

[jaken]

what is the attenuation of brett when it's used alone to ferment a beer?

I brewed a 6 gallon belgian golden strong last summer. i split it in half and fermented 3 gallons with Wy1762 and the other 3 gallons with brett B. the Wy1762 finished at 1.010 and the brett finished at 1.024 (OG was 1.082). I was scared when i bottled the brett at such high FG. But I have been keeping an eye on it and drinking one every so often to check the pressure in the bottle. So far the brett beer is better than the saccharo beer.

it kind of pisses me off that wyeast and white labs gives you a small amount of brett when you buy it, yet charges you more.

Just recently i brewed my second all brett beer. This time i used a pilsner base, touch of wheat malt, 25 IBUs from saaz and ferming with brett lambicus. Can't wait until that one's ready!

by the way, if anyone cares to help me get some RR sanctification, i could get them something from east coast that you may not be able to find.

[macgruffus]

what is the attenuation of brett when it's used alone to ferment a beer?

Wyeast says that their Brett has "very high" attenuation though I have never seen any real numbers. I did a calculation using Russian River Sanctification as an example and figured it's FG was right around 1.012. I don't know if they stop the fermentation and filter or that's just a normal stopping place. I'm betting the former. But either way, the FG is a good bit lower than 1.024. I'm guessing there was some other factor involved.

David

[J.Brew]

From what I understand, over time brett is supposed to attenuate almost completely, annihilating everthing in its path. I believe I remember Vinnie saying that it will even metabolize the wood sugars from his barrels.

[BrotherhoodBrew]

my Brett beer started at 1.065 and last I check it was at 1.006. 100% Brett. I did make a large 3L starter though.

[Thirsty Boy]

I doubt that its 100% brett, but a week or so ago I put on a 2L mini batch of Belgian strong golden,pitched it with a starter made from nothing but the dregs of two Orval bottles....

Haven't tested it yet, but its fermenting and it smells like brett. Started at around 1.072.. hoping it will dry out almost completely

[jaken]

my Brett beer started at 1.065 and last I check it was at 1.006. 100% Brett. I did make a large 3L starter though.

how long did it take to get to that gravity?

what brett strain did you use?

[Brichards700]

what is the attenuation of brett when it's used alone to ferment a beer?

Definately depends on the strain. Brett Claussenni has been a popular strain to use as a primary fermentor and when it is grown up to a pitchable amount it tends to act a lot like Saccro. It is suprisingly clean when pitched in larger quantities too. I think B Brux and B lamb will attenuate more. I believe B Anomolus which is very close to B Claussennii is a bugger to work with as the primary yeast. B Claus can be hard to get going at first when trying to grow it up but I have had success with it when kept above about 72F.

[leyon]

I doubt that its 100% brett, but a week or so ago I put on a 2L mini batch of Belgian strong golden,pitched it with a starter made from nothing but the dregs of two Orval bottles....

Haven't tested it yet, but its fermenting and it smells like brett. Started at around 1.072.. hoping it will dry out almost completely

I like this example: Orval monks filter the beer and then use a "common" cervisiae. strain for bottling. this just proves one more time that you can't get rid of brett as easy as filtering.

Well, 1.006 seems ok for a brett attenuation.
I asked mother nature to pitch my first wild brew this year:--> 1.004
I don't know if it will be a success, I'll pribably hav to beld it. Wait and see.

note: DO NOT forget to use at least 40% of raw wheat if you wanna play with brett. do not even try your beer before 6 month in the bottle.