100% brett

[brewinhard]

How long did you leave it on the yeast for primary? Were your yeast packets fresh when you made a starter? Thanks for the tips.

[positiverpr]

primary for 4 weeks. packets were fresh for starters. tasted partially carbonated today and its gonna be great. i think the next one i make i will try to change one thing such as fermenting cooler or not oxygenate. maybe will split the batch.

[brewinhard]

Positive,

What temp did you ferment your brett beer at? Are you happy with the final product after carbonation? Any changes you would make for next round regarding fermentation temps, aeration time, or starter sizes?

[positiverpr]

fermented at 67 for first 3-4 days and then up to 71 for 5 days before allowing it to rise to 73 for the rest of fermentation. its very good post-carbonation but the funkiness in the aroma is a little much. i think if i had to make any changes i would ferment cooler and ramp up later. i would like to oxygenate less or not at all and evaluate the difference. i think this beer would be great with some fruit added to secondary. i crashed mine at kegging but i wonder if i had left it warmer about the further evolution of the beer.

[brewinhard]

Thanks for the advice...I think I will try 60 sec. oxygen and cooler ferment temps (63-65) with a ramp up towards the end (like you did). I would go the no oxygen route, except I have heard that can lead to a many day lag time (4 days or so) and that worries me a bit. Maybe I will split mine in half and put some on fruit as well. Great ideas! Will let you know what I decide on brewday!

[brewinhard]

Just brewed up my starters for my brett beer. Man, the B. Lambicus yeast smelled quite tart and sour coming out of the pack while the brett C. smelled cleaner and more smooth. Looking forward to brewing with both of these critters! Keep the advice/experience rolling in, in terms of aeration (time, method), and fermentation (temps, time) to help nail this sucka!

[brewinhard]

Both 2 quart starters took about 2 days to get rolling nicely with the Clausenni in the lead (1.5 days). Probably due to package freshness (only 1 mos. old). Lambicus starter smells like a sour cherry pie with some nice lightly baked crust aroma. Claussenni is cleaner with slight fruitiness, almost like a normal sacch. yeast. Very psyched to let the finish up and brew with them next Friday! Might even lower the gravity a tad to around 1050 just to get a summer schwiller out of it!

[positiverpr]

took some of mine to the golf course yesterday. it was great in the 90 degree weather. poured some for my brother who is not a craft beer drinker by habit. he said "this smells like shit but it tastes great after you get past that".