Homebrewers Association | AHA Forum

General Category => Yeast and Fermentation => Topic started by: boo on February 16, 2011, 09:50:38 pm

Title: Temps for all brett fermentation
Post by: boo on February 16, 2011, 09:50:38 pm
Has anyone experimented with varying temps on all-brett fermentations? 
I'm wondering what happens when you go to 80 or 85 F? 
Title: Re: Temps for all brett fermentation
Post by: boo on February 24, 2011, 08:38:28 pm
I tried the all Brett fermentation at around 82F. 5 days in and the fermentation is going strong and the Brett B is producing the big esters and juicy fruit flavors I was looking for, kinda reminds me of the Dupont Saison strain but more intense.  The only unusual observation is the SO2 is super strong.  It was really apparent on day 2 and has been gradually declining.  I know SO2 will eventually dissipate, but I'm wondering if this is normal or if something went wrong.