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I just really like the work levifunk is doing!

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09/04/09 04:33 PM  
Brett Attenuation Factors
What factors affect attenuation of beer using Brett? Here's 2 links: One suggests increased attenuation with lower pH. The second link suggests only lambicus can super attenuate. Does this mean my Brett C + Lacto sour beer won't super attenuate? I just started a Brett L + Lacto sour beer with the same recipe to compare.



09/08/09 10:32 AM  
Re: Brett Attenuation Factors
As for pH, reference 11 of the Leuven paper gives an activity vs. pH curve for the alpha-glucosidase enzyme they isolated from b. lambicus. The curve shows that in the pH range of beer, the enzyme has lower activity as the pH decreases. But of course, there might be other enzymes too.

I didn't see where the paper suggests only lambicus can superattenuate. But anyway there's a serious problem with that theory since "brettanomyces lambicus" is actually not even included in the scientific nomenclature anymore (ref "The Yeasts: A Taxonomic Study). It has been absorbed into b. brux, a designation which now includes tens or hundreds of different isolates, which can have drastically different behavior from each other (see for instance some wine papers on production of the medicinal-tasting compound 4-ethyl-phenol).

I think the scientific brett nomenclature has been condensed to a point where it's almost worthless for brewers. It's a lot more useful to talk about certain strains ("Wyeast brux", "WLP claussenii", "isolate from NBB Biere de Mars") and the history/experience of their use in brewing -- and even then we still have to hope they don't change too much over time...

09/14/09 02:16 AM  
Re: Brett Attenuation Factors
Baums is onto it with the strains... What I've noticed through working with different strains is that strains tend to build their character as you work with them. It would be important to use a brett slurry and keep re-pitching your slurry. Don't let it go more then a week or so, as you can keep it fresh and in a state which is better for fermenting. (For homebrewing this is hard) I find it similar to Saison strains the first time they really don't like to attenuate well, although it's hit or miss. A good strain is important and working with that strain is important. We have an Orval strain which we use in many barrels and it has developed a house smell which is unique to that strain. Super attenuation can happen with using Brett as a primary fermenter, only I can't tell you why? I don't know... I hope to come up with a possible theory and suggest more future research... side note...NBB Beire de Mars is WY brux.. and pasteurized most likely..
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