I made some apple cider with WLP648 brettanomyces. I'd like to try this yeast in some other experiments. Can I reuse brett like any other yeast? Can I pitch the lees/dregs into a new batch or can I wash the yeast and keep it in a jar in the fridge?

I'm pretty sure I have a pediococcus contamination on a Kolsch that I brewed recently. Let's just say some stuff came up and my sanitation was not great. I sampled it after about 6 weeks in primary at 55F, and it was really, really sour. Fortunately, I love sour beer, so it's probably the most delicious homebrew I've ever made--it tastes like lemonade (oops!). I checked on it again recently after cold crashing and preparing to rack to a keg …

Recipe: 1 gallon apple juice yeast: WLP648 lemon juice wine tannin nutrients (not staggered) OG: 1.048 Pitched yeast at 70f but I turned it up to 80f after a couple days After 2 weeks, the gravity is 1.003. I call this "done" fermenting but wondering how long to wait and what am I waiting for? The cider is currently pretty clean tasting, I don't think I sense any brettness. Will that develop if I let it sit in primary or …

I brewed a Belle-Saison and it's been in a carboy for 1 month now. Someone with a lot of experience told me he once bought a beer with Brett (Beer was "Orval") and droped the last 100ml into his fermenter and waited about 40days. I never brewed a sour and I am more of a scientific approach normaly, but I am curious about this one. What do you think? Will I get the result I am hoping for?

I have a bunch of Flanders Red that has undergone a Pedio Fermentation and of course produced a bunch of diacetyl. This was done with the Wyeast Roeselare Ale Blend and then Barrel aged, then racked to carboy, its been in Carboy for a few years now. Ideally I would like to get rid of most of the diacetyl if possible. Suggestions? I'm thinking rack it on to some pitted cherries and add more Brett.

I tried to create a sour beer from a sour mash from the second runnings of a Double IPA. I kept the mash tun in the garage, but unfortunately it rained and got colder than I thought it would. (I live in Los Angeles, so I wasn't too concerned about the season at the time.) The net morning it smelled horrible -- like butyric acid, so I know it got colder than the recommended temperature. But nonetheless I carried on! …

I have spent a fair amount of time recently looking into Brett, Brett Sacc and Mixed fermentation; for my next project, but one thing I have really struggled to find is any graphs of different Brett strains or mixed fermentation. All I have found so far is this page from Port66 which looks at the fermentation velocity of 100% pure Brett fermentation. Does anyone else have any sources for other Brett/Sacc fermentation or mixed ( Brett/Sacc/LAB or Brett/Sacc/LAB/Pedio)? If there …

Thinking about doing a 100% Brett C beer. If I was to do this, would the Brett flavor seep in to my equipment, forever dedicating it to Brett and sour beers? I ferment in glass carboys then use a plastic bottling bucket.

I brewed an APA last year, and decided to keep a gallon or so aside and pitch some brett into it. 9 months later, I bottled it with a carbination drop, and a week later (I'm impatient OK?) there's still zero carbination. Is there a chance I might need to add a bit of extra yeast to carbonate, or is it that the brett is a bit slower to work with the carbination drop? Any pointers?

I brewed a single hop American pale ale with palisade. It's not the greatest beer in the world, but seemed passable to me. Another brewer tasted it and thought he picked up brett in it. Palmer says: Brettanomyces is supposed to smell like horse sweat or a horse blanket. Raise your hand if you know what a horse smells like. From sweat, I mean. Anyone? I think Brettanomyces smells like leather, myself. I've tasted my share of lambics, and I'm …

I recently brewed a Flanders red ale and it is nearing the end of primary fermentation. I'm planning to rack it to a carboy and leave it for up to about a year. While doing research on the style, I saw various recipes that added everything (yeast and bacteria) to primary and others that used just the yeast for primary and added the bacteria (and Brettanomyces) when racking to secondary. I decided to do the latter for various reasons but …

In planning for a sour ale with peaches and apricot, we did a bit of research on the microorganisms typically used for making sours and put together a recipe for a fairly basic pale ale with Saccharomyces, Brettanomyces, and Pediococcus, adding the fruit during primary. Our local homebrew shop, however, was out of Brett but we were able to pick up everything else, thinking we'd just use the pedio. After some additional research though, it seems that Brett is practically …

My wonderful wife bought me a book on the history of IPAs for Christmas, which I have read a couple of times. This book has some extracts from old brew logs regarding the proportions of malts and quantities of Hops to use. Equally for primary fermentation I intend to use a London Ale Yeast. But, this is where I have been debating what to do. It mentions that these IPAs were matured in large oak vats, and we all know …

My first beer with Brettanomyces. I have brewed an Orval-like beer, OG 1.062, primary yeast WLP510 Bastogne Ale, and WLP650 Brettanomyces Bruxellensis as secondary yeast, pitched after 2 weeks in primary (SG 1.010 at pitching, after racking to secondary). It has now been 6 weeks, and a thin but hole-free pellicle has formed, about week 3-4. I sampled the beer today, and while the flavor is nice, it has virtually no Brett character, and SG is still 1.010. Temperature is …

I got a good deal with some White Labs yeasts, including one Brettanomyces bruxellensis (WLP650), and I really don't know how to brew with it. Should I use it only for secondary or could I made a fruit lambic with an ale yeast? EDIT: OK, simple question, do I need an ale yeast to ferment a Lambic with Brett?

Got a great deal ($! per) on half gallon jugs of Ryan's cider. I bought everything the store had (7 gallons of "spiced" cider and 3 gallons of standard cider). I plan on making three batches with this, one 3.5 gallon spiced cider on 100% Brett Bruxellensis (WLP650), 3.5 gallons spiced cider on Lalvin D47 (dry wine yeast), and the last 3 gallons of regular cider on the same D47 yeast. So here is the questions: -has anyone fermented "spiced" …

I have a Flanders Brown ready to be kegged for aging, and I'm going at add some oak cubes for the flavor and oxygen and bugs. I've heard it's a good idea to boil the cubes first, but I feel like that will kill off the Brettanomyces that naturally live in them. Is this a valid worry? Does it even matter since I used a Wyeast strain that has all sorts of lambic bugs to begin with (including the beloved …

A Few Contaminated Batches Although most of my beers have been coming out 'clean', I've had a couple of my beers show up with what I think might be bretanomyaces or some other 'bug'. The contamination shows-up after they're bottled and have sit at room temperature for a while. It has that slight "cherry pie" flavor that shouldn't be there. Oxi-Clean and Star-San My standard cleaning process includes overnight soak of the auto siphon and plastic carboy with Oxi-Clean Free. …

I have 6 gallons of a bretted whit that has been sitting in the basement for 8 months and a Pedio/Lacto/Brett Dubbel that has been working for about 7 months. If I wanted to reuse these cultures could I just throw wort on top? I know that one method is to use oak chips to preserve the bugs and use the chips/cubes from beer to beer. I was thinking of racking the finished beer into kegs that I use for …

When working with brettanomyces "Brett" should I adjust the amount of priming sugar I use? Does brett have any affect on quantity or quality (fineness of bubbles etc.) of carbonation in the bottle? I ask as I've never used brettanomyces before and want to avoid bottle bombs as much as possible.