Saison with Brettanomyces

[mudhut]

Seven months after pitching the Brett it still has a solid white pellicle with nice bubbles trapped inside. I think it took a few months with the cool temperatures in my basement (~40-50F through the spring) for the Brett to take hold. I haven't looked at it for 3 months until now.

When do I know it is done? Should I take a hydrometer sample and disturb the pellicle or leave it alone for a few more months?

[TapItGood]

Seven months after pitching the Brett it still has a solid white pellicle with nice bubbles trapped inside. I think it took a few months with the cool temperatures in my basement (~40-50F through the spring) for the Brett to take hold. I haven't looked at it for 3 months until now.

When do I know it is done? Should I take a hydrometer sample and disturb the pellicle or leave it alone for a few more months?

Taste it, take a small sample with a 1/4" plastic racking cane cut a sharp angle to penetrate the pellicle disturbing it as little as possible. Use the cane like a wine theif to get a small sample. If it's not ready..taste it every month until it is. Only use the can for sour beer after!

[brewinhard]

Don't sweat too much about breaking up the pellicle as it will quickly reform. I know this because a few weeks ago I racked half of a 5 gallon batch of flanders pale with the roselare blend after 16 mos onto 6# of fresh peaches for aging. The other plain half left behind in the original carboy quickly reformed an even thicker pellicle than it had before and I even added some CO2 to the carboy to minimize oxidation after racking. Your pellicle will reform no worries.