Is Brett primary fermentation as vigorous as Sach?

Discussion in 'Homebrewing' started by Hogue2112, Sep 29, 2017.

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  1. Hogue2112

    Hogue2112 Initiate (0) Apr 7, 2016 Ohio

    You know - the gallon of krausen that gets pushed through the blowoff tube, the exploding bucket lids, the 5 gallon batch that turned into a 4 gallon batch.

    I want to limit oxygen exposure for long term carboy aging, and am going to primary with bacteria (1st) as well. Would like avoiding unnecessary transfers - but I have not been able to find anything that simply answers the above question.
     
    #1 Hogue2112, Sep 29, 2017
  2. DrMindbender

    DrMindbender Initiate (0) Jul 13, 2014 South Carolina

    It depends, just like with Sacc...I have had some brett fermentations that were very active and then I've had some that were like ninjas. The usual factors can help with vigorous fermentation...pitch rate, temp of fermentation, OG, how fermentable is the wort (mash temp). What is the OG of your wort and pitch rate? I prefer to pitch low to stress the brett into throwing more funkiness, but that may just be me.
     
    #2 DrMindbender, Sep 29, 2017
  3. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    LOTS of questions to answer here.

    1) There are a lot of "it depends" with brettanomyces, as species to species variation tends to be quite pronounced. Which species/strain of brett are you planning on using?

    2) Which LAB(s) are you using and are you copitching it/them with brett or giving it/them a head start?

    3)Why are you planning on aging this beer and for how long are you planning on doing so?

    4) What are your sensory goals for this project?
     
    #3 EvenMoreJesus, Sep 29, 2017
  4. Hogue2112

    Hogue2112 Initiate (0) Apr 7, 2016 Ohio

    Well - The real goal of my question was to figure out if I should use a bigger carboy for primary to prevent unnecessary waste from a vigorous fermentation.

    I have never used Brett this early in a beer, and every time I have pitched Brett in a "secondary" situation I never perceive much physical activity - Other than a pellicule obviously. I want to have enough beer in the carboy for long term aging to get up into the neck area to reduce exposed surface area.

    On my search around the interwebs I did not find much on how vigorous of a primary fermentation - in general - Brett would provide. I guess it was simple of me to assume that they would act similarly between strains - Considering how much difference there is with Sacc.
     
    #4 Hogue2112, Sep 29, 2017
  5. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    To answer your question in a more specific way, then, I've never seen a brett culture produce a krausen along the lines of the top cropping hefeweizen strains that require around a third of the fermenter worth of headspace or a blowoff. That doesn't mean that they don't exist, I just haven't seen that happen.
     
    #5 EvenMoreJesus, Sep 29, 2017
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  6. Hogue2112

    Hogue2112 Initiate (0) Apr 7, 2016 Ohio


    1) I planned on using a Classenii strain. Wyeast or White Labs. I planned on doing a three stage starter on these to build them up nice and viable. (Also to see how aggressive it is) Probably 1.5-2 weeks each step.

    2) I planned on pitching WLP661 as the main LAB. But also was considering pitching the Omega lacto blend as well. I planned on pitching these in before Brett to let them establish themselves and get some work done. I also planned on stepping these up a few generations as I have heard that they work better after some "life."

    3) I am planning on aging this beer to start off my venture into sour beers. I am planning on brewing a batch each month to put in the cellar for blending down the road. I planned on changing a parameter each time. Such as using a different brett, harvesting bottle dregs, etc.

    4) Like I mentioned earlier, I want to learn more about brewing sour beers. I want to have options to blend with, and just taste what these different strains do. I have spent a lot of time drinking these beers, and think its time to learn about it doing it myself.
     
    #6 Hogue2112, Sep 29, 2017
  7. Hogue2112

    Hogue2112 Initiate (0) Apr 7, 2016 Ohio

    That's great to know.
     
    #7 Hogue2112, Sep 29, 2017
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