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Messages - brewsnbikes

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Yeast and Fermentation / Re: 100% Brettanomyces (or similar) fermentation
« on: November 22, 2009, 09:43:30 AM »
I did a 100% Bret (with lacto and pedio) beer with a 11.5 degree wheat beer.  Added a can of Oregon Raspberry puree to 4.5 gallons.  Not sure you have to do anything to special for Brett.  As mentioned above, it's going to tear through most of the sugar.  Especially if you throw bacteria in there too. 

As Vinnie's comments mention, it's pretty slow stuff.  Be patient and let it finish the job. 

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