What temps will Bret go down to? I'm thinking what kind of environment do I need to age a historical recipe with added Bret?
The Mad Fermentationist article I linked to before has some information near the start under "Temperature?" for primary and secondary Brett fermentations. Broadly I read it as ale temps or maybe a little cooler.What temps will Bret go down to? I'm thinking what kind of environment do I need to age a historical recipe with added Bret?
@Sadfield thanks for getting back to me, I appreciate your input@matt76 I missed this. Could be that the presence of oxygen from transfer and the large pitch if yeast, set the yeast initially into aerobic respiration as apposed to anaerobic respiration. This results in no alcohol production and much higher co2 production until the oxygen is depleted.
How's it doing now?
Well this is interesting - in an effort to answer some of my own questions I've been googling and ended up reading some of the comments on The Mad Fermentationist:
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I'm confident my plastic buckets seal very well so maybe I can get away with aging an entire 10L batch afterall - I would just transfer to a fresh FV to get the beer if the saccharomyces yeast cake and then pitch my brettanomyces.
Thanks for this @Sadfield , I'll take your advice and leave it be for now I haven't actually tasted it at all yet, so I'll just have to wait and see.For me, 1.008 would still be too high for bottling, and I'd be looking at stability over a time frame of many weeks rather than days. My gut feeling is that 1.022 was a high finish for M36, so most of the drop in gravity, since pitching the brett, is saccharomyces activity aided by the brett. I'd expect it to finish below 1.005. Historically, Porters would have been aged for 6 months or more. However, if you are happy with how it tastes now, you could research into killing the brett with potassium sulphate metabisulfite.
There's very little unfermentables now you've invited brett to the party. Bettanomyces can consume dextins and most wort sugars, lactose and sometimes the sugars found in wood. Further to that they can excrete amylase enzymes that cleave those unfermentables into fermentables for saccharomyces.But what I was going to say is, I wonder if your reasoned/expected 1.005 FG or thereabouts could actually be a point or two higher considering all the unfermentables in this beer.
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