Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

I just really like the work levifunk is doing!

YOUR BBB USERNAME AND PASSWORD WILL NOT WORK ON THIS BOARD! If you want to post, you need to read this.

Brettanomyces Brewing
E-Symposium Transcript!

Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

Search for:
Author Replies
Caped Brewsader
04/17/09 04:14 AM  
another question: WY Brett Brux
I keep finding mixed reviews about Brett Brux from Wyeast. Unfortunately, it is the only "pure" strain I can get here in Belgium. I've been wanting to do a saison fermented 100% with brett. Ideally I wanted Brett CL. I know there are concerns with Brett Brux not attenuating enough. The beer in question will be a simple grist, fermented with Brett and then after all the required aging I want to either dry-hop or add a hop tea when bottling (I will probably split the batch and dry hop half and add the tea to the other half).

So, what are your experiences with attenuation (or other comments too) with Wyeast Brett Bruxellensis

Caped Brewsader
04/19/09 08:21 AM  
Re: another question: WY Brett Brux
No one has experience with wyeast Brett brux?
04/25/09 08:16 AM  
Re: another question: WY Brett Brux
Caped Brewsader,

I have a dashing line up of pure Brettanomyces cultures, And I'm living in Edinburgh so I'm guessing they shouldn't be to much to send over.. I have all three from White labs.. 2 of which I had to culture out repeadedly to get single colonies to take and create pure cultures of. I have two special Brettanomyces strains used by one brewery in Colorado but they use it as a mix of the two.. I also have the three Wyeast strains on their way from Wyeats.. If you would be interested in making some trades of sorts I have no problem shipping over any of the strains for you to use. For attenuation I would recommend the two special strains I have.... Large pineapple juicy fruit aroma with little to no acid production... email me chadyakobson@gmail.com

04/26/09 09:23 PM  
Re: another question: WY Brett Brux
I did a 100% brettB+brettL fermentation of a pale blond ale. it went to completion at about 1.014 FG from 1.055 OG. There was a nice sourness to it. Not incredibly funky just simple sour. great in a simple gain bill beer to highlite the bretts.

The 100% brettC that I made last year didn't reveal much if any sourness to me. much more neutral. no pineapple thats for sure.

cheers petec

04/27/09 12:57 AM  
Re: another question: WY Brett Brux

I am planning on brewing a 100% brett c beer with amarillo hops. What was your grain bill for your brett C beer? What hops, etc? Also, if no pineapple, what flavors aromas did you get?

Caped Brewsader
04/27/09 04:09 AM  
Re: another question: WY Brett Brux
Thanks for the responses guys. Looks like Jeff is thinking along the same lines as me. 100% brett with all amarillo!

Chad, thanks for the offer. I sent you an email.

04/27/09 01:31 PM  
Re: another question: WY Brett Brux
100% brett C was roughing 1/3 wheat, 1/3 pils, and 1/3 munich with 10% acid malt. hops were noble.

flavors were mildly fruity. maybe some slight DA.

it was aged in a carboy for several months with a silicon bung for oxygen exposure in hoping for the mythical pineapple.


Rob B
04/27/09 05:31 PM  
Re: another question: WY Brett Brux
<<mythical pineapple>>

LOL...I have an all brett C fermentation in secondary that is a pineapple bomb. I brewed this back in November, it was 10#pils, 2#vienna, 1# acid malt, 20IBU's amarillo. I used O2 and pitched a 2qt starter. It looked like an explosive ferment but gravity came down really slow. Primaried in plastic for 2 mos and has been in carboy with silicone stopper since. It still has a huge pellicle, not sure if I should wait for this to drop to bottle?

04/28/09 12:50 PM  
Re: another question: WY Brett Brux

i wonder if it was the bucket for you that kicked off the pineapple? did you do hot summer ferment or cooler climate ferment where the temps are more moderate.


04/28/09 03:36 PM  
Re: another question: WY Brett Brux
Hey Rob,

was the Brett C. from White labs by any chance?

Rob B
04/29/09 06:50 PM  
Re: another question: WY Brett Brux

It was a controlled temp ferment at 68F.


Yes, it was Whitelabs version.

04/30/09 03:18 PM  
Re: another question: WY Brett Brux
I don't believe the pellicle is going to drop its sort of its function. Any one else have their pellicles drop down?

Check out the discussion on transcript from last brett swap about the Brett c.

Rob B
04/30/09 10:41 PM  
Re: another question: WY Brett Brux
I thought I had read in these forums that people were waiting for the pellicle to drop to bottle, I may have misunderstood. I am just a novice when its comes to brett and other bugs. I think I will go ahead and bottle half of this and the rest I am going to add some chardonnay soaked oak (Temptation type beer).

Yeah, I have read through those transcripts several times and I reread them as I am going through this process to pick things up and see how my experiences vary. The differences are amazing to me and don't seem to follow any good rules. I have seen comments on Brett C beers that do or do not have pineapple and amongst those some used O2 and some didn't. So i don't think the amount of pineapple is correlated to amount of O2.

05/01/09 04:09 AM  
Re: another question: WY Brett Brux
With aging of wild beers whether sour or just brett the time to bottle is not determined by any factor or event. It is by you deciding the taste is right. Like a ripe fruit thats pick once its ripe. If the pellicle were to drop it would signify nothing. Brewers can't even see the pellicle unless they remove the bung or open up the boar opening in the top of foeders, which they tend not to. The decision to bottle is based on tasting and deciding ok.. now the beer is ready.

The idea of time is a misconception too. Of course in Senne valley and for Rodenbach they age from 18 months to three plus years. And for the most part this is needed. But for the most part no one in the US is doing that. 12 months is usually the time frame. It is all about when the taste is right. My favorite sour ale I've had is bad sally from Avery. As I was told it doesn't spend but 5-6 months developing the souring and the Brett characters and it is one of the most unique orange bomb citrus aroma and flavors I have ever had. Its just the way that barrel develops..

I believe in a long aging process and most of the wild ales benefit from it, but let taste be you decision maker.

05/01/09 11:42 AM  
Re: another question: WY Brett Brux
Having participated in the brett swap, the general feel was that it was difficult (but not impossible) to get the pineapple notes - the reason I mentioned mythical way above in this thread on the mention of 100% brettC.

Very few people with a couple exceptions have been able to generate it and repeat it again and again and again.

There hasn't been any good solid rules except that perhaps most of us don't control well enough to truely evaluate the myriad of variables impacting brettC and pineapple formation especially since its an aroma quality that may be judged to be just fruity generic to some peoples noses and totally pineapple to others.....

I did some reading about pineapple and the chemicals present contributing to the nose and its not just one compound and some of the compounds are infact generic fruity smelling. That said, some people may interpret tropical fruit smells differently.


05/01/09 12:16 PM  
Re: another question: WY Brett Brux
A few months ago I found searching on the net, nearly twenty compounds which could possible be compounds produced in a fermentation that have apple/pineapple aromas.. If you add fruits especially the "juicy fruit/ tropical fruit" term your adding another myriad of compounds which can be found.. Chances are high that is not a single compound but the synergy of a few given with psychological experiences which create these flavors.. With that said the compounds are not always produced and present in large enough quantities.. How to achieve those is the question at hand and being discussed in two different topics at once right now.
Return to Forum

Post a Reply
Your Name:
Message Body:



Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers

Babblebelt contributors in attendance: