Flavor Impacts of Brett Fermentation under Pressure

  • Speaker: Jonah Greenbaum-Shinder & Chris Saunders
  • Track: Yeast & Fermentation
  • Homebrew Con 2019
  • Providence, RI

It is a popular belief that fermenting with Brettanomyces under pressure yields a funkier outcome. At Escarpment Labs, we decided to put it to the test by fermenting the same co-pitched wort with and without top pressure. The finished product was then evaluated in a sensory panel and tested using gas chromatography. Discover what we learned about Brett under pressure in this seminar.

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