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General Category => Yeast and Fermentation => Topic started by: a10t2 on November 16, 2011, 01:38:39 AM

Title: How low can Brett go?
Post by: a10t2 on November 16, 2011, 01:38:39 AM
I'm thinking about getting a funky and/or sour beer ready for the spring, but I can't really justify keeping my fermentation chamber warm for a couple months while the Brett does its thing. Anyone know if it will ferment reliably at ~50°F? It's B. bruxellensis, if that makes a difference.
Title: Re: How low can Brett go?
Post by: ryang on November 16, 2011, 05:44:14 PM
My example had more than just brett b, but...

Did a baltic porter(kind of I guess) with all brett (multiple strains, but there was brux in it). Primary fermentation was around 66 for 3 weeks (gravity got down to 1.013).  Then it went in the fridge at 52F for about 2 months.  Gravity crept down to 1.009 and stopped.

It's a powerful critter in my experience and it should get the job done.

I'm in the planning stages of a sour lager now...  I'll be interested in your results with just brett b.