Hello! Recently brewed a Belgian pale ale (og 1.045) and fermented in primary with Wyeast 1214. After 4 weeks gravity was down to 1.008 so I racked to secondary and pitched a healthy starter of brett B. I have seen virtually zero sign of further fermentation since this. Usually when I pitch brettanomyces in secondary I will get some signs of additional fermentation, and a sickly white pellicle forms. Here, nothing. A few bubbles the second day but that's it. Have you experienced this? Should I be concerned that the brett has gone to sleep? Fermentation temp has remained a steady 68 throughout, and I have had good results with brett at this temp. I haven't taken a hydrometer reading yet because I'll let it sit for another month before doing anything to it, but I'm wondering if anyone has experienced this before. Cheers, od
I've experienced this...and the beers always turned out quite funky. You mention that you never took a reading...so, I'm assuming you haven't exposed the secondary to oxygen since transferring? My understanding and experience with brett is that when it is exposed to oxygen, the pellicle will then form. Not to say you should do this...but like I said, I've had great brett beers which never showed signs of a pellicle. Actually, I just racked a saison that I fermented with 3711 for 48 hrs and then pitched a healthy brett b starter into the mix...and it never formed a pellicle or showed any signs of additional fermentation. It was in the fermenter for 3 months...I just kegged it, and it's got a nice brett b funk going on. Let that beer sit for a bit longer. Should be nice and funky in a few months.
Pellicle means nothing. it may come by month 3, it may not really come at all. i've had an all-brett stout whose pellicle resembles a test for colour blindness. no zombie skin. meanwhile, my sour mix from East Coast Labs has, in month 3, developed what looks like large spit bubbles. oh, i should add that knowing your malt bill would help.
Very simple recipe, I don't have it here with me but it was something like 50% Belgian caravienne, 40% belgian special B and 10% Belgian candi sugar with hersbrucker & styrian goldings hops.
may be part of the reason why you're seeing nothing. try to incorporate some flakes into your recipe when you use brett. gives it something to chew on. i mean, the brett's likely still working on something, but flaked ______ will give brett some food for thought. re-taste the beer in 3 months (or smell it)
Ummm what was the base malt? You didn't actually brew a beer with only cara malt and special B +sugar did you?
it was down to 1.008 before the brett addition, hard to to that with jut caravienne, special B and sugar. Hmmm--hard to do that with extract, too, no? I've never done anything but all grain so I don't know but I thought extract finishing gravities were higher.
totally missed the %s that he put. i'd actually be curious to see/taste what kind of beer this would be.
Yeah...given all the "unfermentables" that would be left after the 1214 finished, the Brett would have plenty to chew on for a long time. It might ....just...be.... genius
