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brett vs time

Discussion in 'Australia & New Zealand' started by hopswiller, Oct 11, 2013.

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  1. hopswiller

    hopswiller Initiate (0) Jul 17, 2011 Australia

    hey guys just looking a bit of insight on ageing beers that contain brett.

    what sort of time frame is recommended? is there a point where it will stop influencing the taste?
     
  2. scmorgan

    scmorgan Initiate (0) Apr 5, 2005 Australia

    For my understanding it is long as there is carbohydrate present for the Brett to attack. Brett as the primary ferment yeast is obviously much quicker than added in after primary ferment.

    It is slow acting if added into secondary, assume that is due to the primary taking most freely available nutrients, pH and alcohol present. I'll ask a few mates as just about to use some myself
     
  3. CarlisleWineBin

    CarlisleWineBin Initiate (0) Jul 8, 2008 Australia

    Recommend to buy a heap and drink them at regular intervals, maybe keeping notes to track the progress.
     
  4. Lukie

    Lukie Initiate (0) Jun 16, 2007 Australia

    Brettanomyces consumes maltodextrins which are complex sugar strains. They are usually non fermentables. It takes a while for Brett to work through them so it can continue to work and produce flavours for a number of years depending on how the mashing was done on the beer.
     
    Randomflask likes this.
  5. eric5bellies

    eric5bellies Meyvn (1,266) Jun 9, 2006 Australia

    I know a guy that owns De Kelk bar in Brugge, they are a Lambic specialist bar. He told me he had a 1940's Geuze and it was sour beyond belief. I took him on his word.
     
    CarlisleWineBin likes this.
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