Author Topic: Adding Brett 4 weeks later?  (Read 889 times)

Offline ukolowiczd

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Adding Brett 4 weeks later?
« on: September 17, 2011, 11:00:24 AM »
So we made this Dark Winter Saison from the summer's BYO mag withOUT the Brett c. that it called for and now I'm feeling like I want to add it.

Plan: bottle half the saison, put other half in 2.5gal oak barrel and add Brett c. (which is a less aggressive flavored Brett).

Questions: will the Brett have anything to eat? Will it not multiply thus work b/c of no oxygen? How long should I leave it in the barrel (it's a 7% beer)? Or any other thoughts...

Offline dbeechum

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Re: Adding Brett 4 weeks later?
« Reply #1 on: September 17, 2011, 11:08:51 AM »
I wouldn't worry about the reproduction characteristics - just add say a quart worth of fresh wort (I use my pre-canned starter wort usually) and let that provide the bump. Others I know use fruit or sugar.
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Offline ukolowiczd

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Re: Adding Brett 4 weeks later?
« Reply #2 on: September 17, 2011, 11:18:06 AM »
I wouldn't worry about the reproduction characteristics - just add say a quart worth of fresh wort (I use my pre-canned starter wort usually) and let that provide the bump. Others I know use fruit or sugar.

Do I need to oxygenate the wort or sugar solution? I would think that'd be a bad idea, but just wondering.

Offline dbeechum

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Re: Adding Brett 4 weeks later?
« Reply #3 on: September 17, 2011, 11:48:20 AM »
Nah, just dump and pitch.
Drew Beechum - Maltosefalcons.com
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Offline oscarvan

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Re: Adding Brett 4 weeks later?
« Reply #4 on: September 19, 2011, 12:43:08 PM »
One thing to know about Brett is that it "eats" the sugars the yeast can't metabolize. Thus, if a beer ends up, say, a 1010 the "10" is what the Brett will attack. Final gravity will end up at 1000 or even less. So, if it was me, I'd pitch the Brett, cork it and leave it, at least 2-3 months.
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