Roselare Yeast

[aleguy]

Brett requires oxygen, but the pellicle protects the beer underneath from oxidation. Put a wooden bung in the carboy and the gas exchange should be sufficient.

[dontblake]

Added the Oud Bruin to the barrel this weekend. FG was 1.010 (and tasted awesome all by itself). I first added about 3 gal to the barrel, then added the Roselare blend and topped it up to the bung hole. I currently have a rubber stopper and airlock, - should I just use the wooden bung to promote oxygen or just leave it be?

[brewinhard]

From what I understand, brett can ferment aerobically or anaerobically. that is why you can pitch brett into a secondary fermenter after primary fermentation has been completed and all the oxygen is used up. The brett simply takes longer to do its job, but it can still ferment without oxygen.

[aleguy]

If the brett is in a wooden barrel, then it will get enough oxygen. If it's in glass, then yes you should replace the rubber stopper with a wooden one. Once the pellicle forms it will protect your beer from oxidation. Anaerobic fermentation with brett follows pretty much the same lines as Sacharomyces. I don't believe it will dry out appropriately without oxygen. But then maybe I just don't have enough patience.

[brewinhard]

I remember reading in Wild Brews that a certain amount of oxygen will still enter through a silicone stopper and or carboy cap which should slowly allow the brett to get minimal oxygen to complete its fermentation. I think patience is the key with these types of beers. It is something I too am learning....

[luckydevil]

Patience is the hard part. My flanders red has been sitting for 6 months, I go in and stare at that damn carboy every couple days. One day I'm going to come home drunk and rip the carboy cap off and start drinking the bastard.

[scotchpine]

Patience is the hard part. My flanders red has been sitting for 6 months, I go in and stare at that damn carboy every couple days. One day I'm going to come home drunk and rip the carboy cap off and start drinking the bastard.

That sounds like the sour beer stalker, turned rapist! Er.. or maybe I don't know what I'm drinking about

[luckydevil]

Patience is the hard part. My flanders red has been sitting for 6 months, I go in and stare at that damn carboy every couple days. One day I'm going to come home drunk and rip the carboy cap off and start drinking the bastard.

That sounds like the sour beer stalker, turned rapist! Er.. or maybe I don't know what I'm drinking about

Well, it is a sexy ass beer. It was asking for it.