Beer Forum

just finishing up my 100% brett boil(sanctification clone). i've read different opinions on ferment temps ranging from 72 and ramp to 80, 65 and constant, or 70 for 1 week and then 55 for 1 month. i know that the answer is complex depending on what you want but i'm just wondering about anyone's experiences if they have done side by sides. i'm going to start at 67 and let it ramp after 2 days to upper 70's.

by the way im decanting a 3 liter brux and a 1 liter lambicus starter.

Where did you get the brett?

both brett packs were from northern brewer. i usually use austin homebrew or b3 but neither had brett in. both that i got were like 2 weeks old by the dates.

i'd let it ferment longer than 1 month if i was you. I'd let it go at least 6 months after the pellicule forms. If you don't believe me here, then go back and listen to the 4/12/09 show.

How did you handle aeration with this brew? I am still wondering if a 100% Brett beer performs better with oxygen or restrained aeration for emphasizing the flavorful characteristics.

Booboo, I thought I read a while back that you did a 100% brett beer too. How did you handle aeration and what were your results like?

i oxygenated but have read varying recs concerning this. we'll see. as for the 6 month issue, from what i understand brett performs completely differently when it is the primary yeast and requires less than 6 weeks. mine was bubbling by 8 hours. i was a little worried that i should have used a blow-off but i had just enough room.

i don't think that i added oxygen. i can't remember and i didn't write anything about it in the recipe book.

I fermented my first brett beer in a short time (like 2 months) and it kind of sucked. I let my second one...the one i sent in to the session ....ferment for 6 months. I wonder if you bottle it too quickly that you'll get a pellicule in the bottle?