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04/09/09 02:16 AM  
need opion with brett ferment
Five weeks ago I brewed this as an experiment.

11gallon batch

10lb 2 Roll

8lb Wheat

1lb Special B

1lb Oats

2oz Willamette @ 60 min

12 bags Chamomile @ 5 min

1oz Cascades @ 5 min

post boil OG 1.052

Yeast the stepped up dregs of Three Philosopher

The beer is in a stainless 1/2 keg fermenter with a 3/16" Plexiglas cover.

There is a solid color pellicle covering the top of the beer.

My question is with the Plexiglas cover should I move the beer? My thinking the Plexiglas might be to O2 permeable.

Or leave it a few months than move it. Maybe waiting till the SG gets close to 1.010.

The beer is setting on a Saccharomyces cerevisiae yeast cake.

04/09/09 12:21 PM  
Re: need opion with brett ferment
04/09/09 12:47 PM  
Re: need opion with brett ferment
Three Philosophers? I am not aware of any brett per se being used in making this beer. Surely any bugs that might be contributed by the small amount of Lindeman's "Kriek" that is blended into it were long ago killed off by pasteurization?

Somebody bring me up to speed if this is off base.

04/09/09 12:56 PM  
Re: need opion with brett ferment
I was thinking the same thing Erik. Three Philosophers as far as I know has no live bugs in it.
04/09/09 02:37 PM  
Re: need opion with brett ferment
There must have been something in this 2008 bottle of Three Philosophers I used. Everything was submerged in Star San The Three Philosophers bottle , flask cover, canned wort, funnel and work area sprayed down. Had signs of growth within 24hrs of placing it on the stir plate.

Once added the starter to the wort I had signs of ferment within 6 hours.

I tried to post a picture of what I thought to be the pellicle, didn't work. Here is a link to the picture on a different forum



04/09/09 03:25 PM  
Re: need opion with brett ferment
Can't see the pics here at work, but my guess is that it's probably just sacch. Unless they've changed how they do TP lately.
Rob B
04/10/09 10:07 AM  
Re: need opion with brett ferment
I would say that is definitely a pellicle, however, I don't think it came from the Three Philosophers.
04/10/09 03:29 PM  
Re: need opion with brett ferment
I'm with everyone else. The kreik that 3P uses is probably about as clean as if it came from a Belle Vue can. Brett does not usually show signs of fermentation in 6 hours. I think contamination is more a likely explaination. Sorry, hope I'm wrong.

What made you choose 3P as a dregs source?

04/10/09 05:55 PM  
Re: need opion with brett ferment
That is certainly different looking than the usual pellicle I get from brett and/or the common brewing bacteria, and as Steve said - within six hours? No way....It takes my beers months to get any sort of pellicle....
04/11/09 02:51 AM  
Re: need opion with brett ferment
I didn't know this post was going to make this controversy. I was just asking if I should move the beer to a better container.

Anytime I buy a Euro style beer I try making a starter from the dregs just to see if will grow. Ayinger Oktober Fest, Aventinus, Mixed dregs of Paulaner Oktoberfest & Salator, Chimay, Corsendonk, Ommegang, Orval, Duvel, Hennepin, Sammel Smith.

I just tasted it and I like it. It taste and smells lightly of Chamomile nothing funky. The OG is down to 1.018 a 34 point drop so far ph paper reeds 4-4.5. So it's probably just the yeast they bottle condition with. Since the brew turned out good I'll buy another bottle and grow another starter see if the same thing happens again. Since the beer is good I'll just keg it and drink it. Use part of the yeast cake for another batch.

The Saccharomyces cerevisiae in the starter took 6hrs to show signs of ferment.

The pellicle looking thing took 5 weeks. I just assumed it was Brett. That formed fast because of high O2 , surface area and a 3 liter starter made on a stir plate over a weeks time. My other beers in carboys with Lambic blends have been setting for four months no pellicle just a few spots.

I would think, it would take a lot of brett to make a pellicle so fast. It would have to come from the starter. Not from the terroir of my ferment closet. I had a few unbailed cork bottles blow.

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