Yeast from Crooked Stave's St. Bretta, anyone?

See if Chad will send you some.

 

I believe that most, if not all, the crooked stave beers are bottled with Champagne yeast. So don't waste your time trying to nab it from the bottle. Contact Chad, he may share or tell you where he gets the yeast from and you could order it direct from the source.

 

He just did an interview on Embrace the Funk and said that St Bretta is 100% house Brett strain - CYM001 - and great for culturing which leads me to believe that the beers are not bottled with Champagne yeast.

 

St. Bretta is a yet-to-be released beer. It will be a remake of WWB-O. You could try and find a bottle of that which was 100% brett.

 

My mistake, I just read the interview and do see that he bottles at least two of the beers with CMY001.

 

I met Chad at the Music City Brew Off earlier this month and had the pleasure of chatting with him for many hours. He also put together a nice presentation about Brett and about his beers. He shared some of his beer with the group (Surette, Oculus, and Sentenience (sp?)) which was nice. I was really intrigued by Oculus; it was my favorite of the 3. I asked him if I could culture the dregs from that bottle and he said absolutely. He told me it was Bug Farm 4 and a couple sacchro strains. So, I know that one isnt bottle with champagne yeast either. I never heard him mention using champagne yeast to bottle any of his beers, so I'm not so sure that's true.

My culture of Oculus dregs is in a Belgian Blonde absolutely going off! It took 3 steps to get it to about 600ml.

Good luck to the OP!

 

Every email that goes to "xxxxx@crookedstave" goes to Chad. His direct email is just chad@crookedstave.com.

 

If anyone is interested in listening to Chad's presentation from MCBO 2012, it's on youtube now, thanks to Brandon (embrace the funk).

 

I've talked to him a number of times and I'm pretty sure that he bottle conditions with CMY001

also just to make it easier for anyone reading this in the future here is the direct link to that recent interview
http://embracethefunk.com/2012/11/2...beers-qa-with-chad-yakobson-of-crooked-stave/

 

No problem man!

 

Be patient, Chad is a ridiculously busy guy and he is spread very thin.

Also, I heard/read/saw somewhere that most of the Brett strains that he is using he has cultured himself or have been cultured by other brewers. I don't think you will be able to just go to a homebrew shop and pick one of the strains up or order it online. On one interview he mentioned that he is using 4 or 5 in primary and 5 or 6 (these numbers could be off) in secondary and/or barrels. On another interview he mentioned that there was 10 different strains of brett put in one single collaboration beer....yeah, 10!

...and that's what makes Chad so unique and the beers he is brewing so damn delicious

 

Yep this took some time to get to! I'm working on being spread a little less thin... But then it wouldn't be as fun St. bretta is just about to be brewed. I got set back a bit and expected to have already released this beer.. but the barrels become the priority. A lot of the WWB series beers had multiple strains of Brettanomyces (some also bacteria, depending if it was in a barrel for even a short time) all of which I cultured during my studies on Brett. I do have 10 strains banked right now but as soon as I get the little micro lab set up here at the CS barrel cellar the sky is the limit. I have at least 20 slurries ranging from Brett wine to Spontaneous Italian beers to culture from.

St. Bretta however will just use the CMY001 strain for primary and partial bottle conditioning. I may also add a second strain CMY007 for secondary, yes you can use one Brett for primary and another for secondary and get a change in flavor! Either way these will both be in great shape to culture out of the bottle. Brett yeast are very hardy so they culture well out of beer that has been sitting for months even years.

Atomeyes, I still have your email I will try to get back to you as we'll as see if someone here at the Stave can ship you up a bottle.. Or some yeast slurry off one of our tanks!

Cheers,
Chad