[morticaixavier]

I've been playing around with the idea of fermenting either an all brett or mixed ferment at very cold temps. sort of a farmhouse lager. anybody tried something like this? intentionally or non?

My plan is to spit three gallons into 1 gallon fermenters and pitch straight brett into each and keep them at varying temps.

Right now that would mean room temp 60-70ish, what ever temp I set my ferm fridge at, maybe 50, and the serving fridge which is standard fridge temp so 38ish

[reverseapachemaster]

Since brett doesn't survive as well at fridge temps for storage as it does at room temperature I wouldn't think you'll get very far trying to ferment at those temperatures. You might get fermentation at those temperatures but I suspect you'll wait an extremely long time or fermentation will stall early.

[kylekohlmorgen]

Chad Yakobson say: In 100% brett fermentations, his brett strains don't like to ferment/finish below 68F or so. I'm sure it depends on the strain, but he gave this as a blanket statement, assuming across all strains he uses.

In a mixed fermentation with Sacch and brett, brett will continue to work during conditioning, even at low temps, albeit much more slowly. I can't speak to the differences in flavor profile, but I assume there are some.

Lacto and pedio pretty much go dormant, permanently as far as I can tell, after cold conditioning. I've tried mixed fermentation with slurry from kegs that were previously in the kegorator - not much funk, hardly any acidity.

[morticaixavier]

Chad Yakobson say: In 100% brett fermentations, his brett strains don't like to ferment/finish below 68F or so. I'm sure it depends on the strain, but he gave this as a blanket statement, assuming across all strains he uses.

In a mixed fermentation with Sacch and brett, brett will continue to work during conditioning, even at low temps, albeit much more slowly. I can't speak to the differences in flavor profile, but I assume there are some.

Lacto and pedio pretty much go dormant, permanently as far as I can tell, after cold conditioning. I've tried mixed fermentation with slurry from kegs that were previously in the kegorator - not much funk, hardly any acidity.

That's interesting. That's actually kind of what I was hopeing for, that it would remain at least somewhat active during conditioning. I am always amazed at the different behaviours brett seems to display between 100% brett and mixed ferments.

Well, it's on the list of things to try. Maybe I'll tweak the experiment and useit in a mixed ferment.

[grainman]

I did a brett beer that was done with sach initially, then dumped 1 white labs tube of brett "B" into the keg at about 65F, and in about 1 month it was very Orval Like. I then immediately put it in the fridge at 42F. That beer lasted about 2 months and it never changed while in the fridge.I know that doesn't completely answer the question, but gives you an idea of what my experience was