Inspired by Orval & Bringing Belgian Brett into my Brewery

[pantsmachine]

Wikipedia says that it is the anamorph of Dekkera(as is Clausenii). At this point i stop and continue to learn! Dry Kwak then? How are you off for Brett C, I've got loads. Fancy a swap?

[greenxpaddy]

When I say spore, I didn ' t mean scientifically. It was just a good term for a small cell. It will still be carried in the air and fall in dust. Hence why it is found on fruit skins.

You brew with Brett , I'll stick to the rest.

[pantsmachine]

You have raised a good point, up until tonight i did not realise that Dekkera is the sexual side of the yeast and CAN spore.Whereas Bretts C & B do not spore. I assume (a thing i don't like doing) that this isolation of Dekkera is done at the lab level and the non sexual strain is grown for our use by White Labs etc as with all other yeasts. Again, i've not got a clue and am only proposing this. The articles i HAVE read and understood suggest that Brett is moved around in wineries by fruit files but i get what you mean about it floating around as per pollen etc.

More obsessive netting required. What a hobby !

http://www.winepros.org/wine101/vincyc-bret.htm

Down the rabbit hole now!

http://en.wikipedia.org/wiki/Anamorph

Brett is different to brew with in that the 'wisdom' and expected outcome built up brewing with normal Sacc goes by the way side. An example being that on a previous split batch i brewed the Brett pulled the FG of the beer down from 1.012 to 1.002 and yet had a perception of sweetness and full mouthfeel. My brewing experience with 'normal' sacc tells me that i should have expected a dryer and thinner beer. The first half of the beer that remained unbretted was fine but with its higher gravity tasted a bit wishywashy!

http://www.whitelabs.com/beer/strains_wlp645.html My Brett C

http://www.whitelabs.com/beer/strains_wlp650.html LancSteves Brett B

LancSteve, sorry, not hijacking but the thread seems like a logical place to bring some Brett C experience together?

[lancsSteve]

Wikipedia says that it is the anamorph of Dekkera(as is Clausenii). At this point i stop and continue to learn! Dry Kwak then? How are you off for Brett C, I've got loads. Fancy a swap?

I've actually only used the 'blended' strains - I used Wyeast 3789-PC Trappist Blend I havewlp510 Bastogne in stock to use soon recreating (hopefully) this beer - though probably with styrians and styrian hop oil next time.

I have splits of it I'm happy to swap and could swap the blended strain... Will

http://www.whitelabs.com/beer/strains_wlp645.html My Brett C

http://www.whitelabs.com/beer/strains_wlp650.html LancSteves Brett B

LancSteve, sorry, not hijacking but the thread seems like a logical place to bring some Brett C experience together?

Not at all - always good and interesting when a thread comes back to life! Especially as I'm starting to think and plan to brew this beer again as I'm getting towards the end of my stocks with only 2 large and 2 small bottles left at home (though I have stashed a few bottles in my Mother in Law's garage and Mum's larder to mature even more).

However my crate of real Orval is now coming up to a year old and starting to get more interesting - takes a year to come good, 2 to be really interesting, 3 to go brett dominated and that's the oldest I've tried.

[Spud395]

Fascinating lads keep the discussion going, it's very educational.

Not had many brett beers, but something I want to play around with soon

[lancsSteve]

If you really want to learn about this stuff then Wild Brews is a brilliantly readable book:

Wildbrews: Beer Beyond the Influence of Brewer's Yeast
Jeff Sparrow
http://www.amazon.co.uk/Wildbrews-Beyon ... 716&sr=1-1

[Spud395]

Cheers Steve, I'll put it on the birthday list, got to get through the christmas books still

[pantsmachine]

+1 for wild brews. REALLY opened my eyes and i regret going to Cantillon Brewery a couple of years back before i really knew what was what.

Will,

I'll be in touch once i return to Scotland. I'm going to go the full oak barrel aging route and aim roughly at a Flanders Red. So that'll be a beer swap in 2014 then! I am having Belgian thoughts again. Guess i'll go back next Winter now i've got a bit more of a clue.

[lancsSteve]

+1 for wild brews. REALLY opened my eyes and i regret going to Cantillon Brewery a couple of years back before i really knew what was what.

Off to present a paper at a conference in Maastricht (some great bars there!) which is based on research I did on how iPhones are used by craft brewers done done with a couple of JBK members then DEFINITELY stopping at Cantillon on the way back with a night in Brussels to go out as well.

Can't wait!

[DeGarre]

In the end I decided not to use Brett since it's my first beer with Belgian yeast so I want to taste that yeast as it is. But good to know I don't have to stress too much about sanitation. After all, I use Orval bottles a lot and just rinse them couple of times and star-san them and still haven't developed any "house flavour"...

[lancsSteve]

good to know I don't have to stress too much about sanitation. After all, I use Orval bottles a lot and just rinse them couple of times and star-san them and still haven't developed any "house flavour"...

I wouldn't agree with that necessarily - don't stress maybe but do be REALLY rigorous!!!

[richc]

I'll be in touch once i return to Scotland. I'm going to go the full oak barrel aging route and aim roughly at a Flanders Red. So that'll be a beer swap in 2014 then!

Interesting, my all year brew last year was sort of Flanders Redish. I brewed it in a plastic bucket with some oak chips rather than in a barrel. It's turned out pretty good even if I bottled it a bit young.

[Petrovitch]

This has been a brilliant thread to read... I've gotten heavily into Belgian and continental beers recently after dabbling for many years, and I'm about to finally finish my jump into AG and this has been a fascinating read that has filled me full of excitement with the possibilities my brewing future holds

Carry on!

[leedsbrew]

Steve, you gave me a split of your de dolle wash at the Lancaster NCB meet. Am I right in saying this is a mixed culture then? What's in it? Just Saccharomyces or does it have bret, Pediococcus etc in as well?

Cheers

LB

[lancsSteve]

I *think* it's actually quite clean as there's een nothing too funky in mine - which i need to bottle. They used to use the rodenbach strain so any 'extras' are likely to be slow working and largely unknwon. It's NOT from 'Oerbier' though which definitely takes on a funky edge but from 'arabier' and 'dolle treve' trippel...