General Category > Yeast and Fermentation

Temps for all brett fermentation


Has anyone experimented with varying temps on all-brett fermentations? 
I'm wondering what happens when you go to 80 or 85 F? 

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.


[0] Message Index

Go to full version