WLP650 Brett Brux Fermentation Temp Lower Limit?

Discussion in 'Homebrewing' started by InVinoVeritas, Jun 5, 2015.

Thread Status:
Not open for further replies.
  1. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    I've just added Brett to my first ever brew, a small sample 1 gallon split batch from a normal 5 gallon brew day; worth noting I have no experience with bacteria either.

    Looking at White Labs website fermentation recommendations are +85 deg F without lower limit recommendations. Due to the small batch size, I'm not set up for temp control; thermowell is too deep for 1 gallon jug.

    So chooses are basement with a very steady low 60s deg F or a 1st floor closet that sees hotter temps, but has a larger temp range (upper 60s deg F to maybe 80 deg F once summer hits). Which is the better option? @OldSock
     
    #1 InVinoVeritas, Jun 5, 2015
  2. JrGtr

    JrGtr Pooh-Bah (1,775) Apr 13, 2006 Massachusetts
    Pooh-Bah

    I would think it partly depends on what character you are looking to get. IIRC, I read somewhere that at lower temps, that strain will give off cleaner character, versus higher temps give more of the funky characteristics. (Someone please correct me if I'm wrong on that.)
     
    #2 JrGtr, Jun 5, 2015
    InVinoVeritas likes this.
  3. psnydez86

    psnydez86 Initiate (0) Jan 4, 2012 Pennsylvania

    If your doing a 100% primary fermentation with Brett Brux I would reccomend definitely starting below 70f. And letting the temp rise just like you would a sacch fermentation.

    If your adding the Brett to an already primary fermented beer your probably gonna be good either way.
    The secondary fermentation your gonna get with Brett will definitely take longer at 60f than it will at 70 or 75 or 80.

    Some award winning barrel aged sour beers have been aged (secondary) in a non temperature controlled warehouse in a warehouse in California in the summer. (The bruery) (oude tart)
     
    #3 psnydez86, Jun 5, 2015
    InVinoVeritas likes this.
  4. BigHornyDevil

    BigHornyDevil Initiate (0) Jun 10, 2015 Pennsylvania

    What did the original beer look like? What was its FG? BTW, Brettanomyces is not bacteria, it's yeast.

    Ferment just as you would with a normal ale strain. Around 70F should be just fine.

    Basement in the 60s would be your better option.

    For more information, you should check out Chad Yakobson's Brettanomyces Project (http://www.brettanomycesproject.com/) or post your questions on Milk the Funk on Facebook.
     
    #4 BigHornyDevil, Jun 10, 2015
    InVinoVeritas likes this.
  5. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    @BigHornyDevil my gravity finished at 1.012 with Wyeast 2565. Thanks for the help!
     
    #5 InVinoVeritas, Jun 11, 2015
  6. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    Since it's a small 1 gallon test, I don't feel I have the luxury of tasting frequently. So plan is to bottle in about a year. Certainly, I'm green with this and am very open to recommendation. As for pitching, I did not make a start and if it's relavent, I had a heavier pour than intended, pouring about 2/3 of the vial.
     
    #6 InVinoVeritas, Jun 11, 2015
  7. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    Excellent feedback! The engineer in me, both by profession and mindset, loves a good detailed answer. Thanks again for the help. I do plan to read @OldSock book, which I hope to find an abundance of geek out material. However, reading it is in line behind perhaps most notable studying for the BJCP.
     
    #7 InVinoVeritas, Jun 11, 2015
Thread Status:
Not open for further replies.