Beer Forum

Okay I am a noob when it comes to bugs. I was listening to the Sunday Session with Ithica and they were talking about the SF IPA being fermented entirely with two different Brett strains. I had no idea it was possible to ferment with Brett or without yeast in general. Does anyone know where I can find a book or a website about bugs?

Brettanomyces is simply another genus of yeast, albeit a "wild" yeast. Saccharomyces is the typical genus of yeast used in brewing while Brett (strains discovered include Lambicus, Bruxellensis, Clausenni, and Custersianis (sp?) ) Primary fermentations can be easily completed using these strains in tandem or alone. From my experience, brewing with brett strains in primary requires patience compared to typical sacch. strains. Lager sized starters for the brett help to get the beer fermenting quicker and more completely. Check out "Wild Brews" book for best info and visit the "Mad Fermentationist" blog for more tips using the wild ones.

Yeah, I would not call brett a "bug"; to me that says bacteria. It is a yeast. I hear brett only fermentations take a long time to finish out and that you should build up a large starter.

check out baablebelt.com. you do need a big starter. in my experience the beer is mostly done in 2-3 weeks but then you get a long period of evolution as in all brett beers. wild brews is great. lots of questions on the temp of fermentation and amount if any oxygen to add. i have a 16 month old double strain 100%brett beer and it makes me want to cry that there are only 3 bottles left.

Search "Mike Mraz" in the archives. He talks about his experiment using each strain in the same wort. The lag time can be quite a bit longer, but once they got started, he said they finished out in just a couple of weeks. I just happen to have been listening to it today. The episode aired in June 2008.

Just wanted to say -- have you ever tasted a beer fermented 100% with Brett? To me, it's a bit too much funk. Don't get me wrong, I love my funky beers. But total 100% Brett-fermented beer to me almost tastes like something other than beer. Sort of like when you put Gary Cherone out in front of Eddie and Alex Van Halen. Yeah, it's sort of Van Halen, maybe..... but something just ain't right anymore.

Bottom line is, consider adding your Brett later on in fermentation, rather than from the get-go. And yes, give it lots and lots of time to do its little thing.

I like Saison Rue from Bruery, it is 100% brett. That's me though. Maybe I would like licking a horse too.

llamas, I just bought Saison Rue today. I had no idea it is made with 100% brett! Do you know if they filter, and is this brett viable? Does anyone know?

I bought it after listening to them on the Session, maybe they gave some hints. I should relisten.