13,602
edits
Changes
m
===Fermentation Characteristics of Individual Species and Strains===
Not all species of ''Brettanomyces'' are effective at efficiently attenuating wort on their own. Additionally, some strains and species may produce better results flavor-wise than others.
* Some microbiologists have witnessed that ''B. claussenii'' is very slow to ferment wort by itself. If fermentation finishes in two weeks, this might be due to contamination of another yeast <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1278391665522378/?comment_id=1278392922188919&reply_comment_id=1279087198786158&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Lance Shaner on MTF regarding ''B. claussenii'' attentuation. 04/06/2016.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1385144124847131/?comment_id=1385326081495602&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Conversation with Brian Martyniak regarding general ''Brettanomyces'' sugar utilization. 08/24/2016.]</ref>.
* Not all strains can ferment maltose, which is almost 50% of the sugar composition of wort. These strains should be avoided for 100% ''Brettanomyes'' fermentations. See [[Brettanomyces#Carbohydrate_Metabolism|''Brettanomyces'' carbohydrate metabolism]] for more details.
* [http://brettanomycesproject.com/dissertation/pure-culture-fermentation/impact-of-pitching-rate/ Chad Yakobson's thesis] showed that WLP645, WLP650, WLP653, WY5112, WY5526, and WY5151 were not able to attenuate wort more than 50% within 35 days (these were pure cultures). BSI Drie was the only strain tested that was able to attenuate wort at levels similar to brewers yeast. All strains that he tested were able to utilize maltose, however some less efficiently than others. More time may or may not have resulted in further attenuation.
* [[Brettanomyces_Propagation_Experiment|Mark Trent's ''Brettanomyces'' propagation experiment]] tested his house strain of ''Brettanomyces'' (originally isolated from Orval), which fully attenuated wort under different different conditions within 6 days. So, there are strains that are faster fermenters, but they appear to be the exception to the rule.
no edit summary
===Wort Production===
American IPA or American Pale Ale recipes are a tried and true general approach to making wort that is favorable to 100% Brett fermentations. Fruitier hops such as citra, amarillo, galaxy, etc. tend to compliment the light fruity characteristics of a Brett primary fermentation. The addition of body-increasing malts such as oats, unmalted barley, rye, wheat, or carapils may assist with the lack of glycerol that is typical for Brett <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1177290552299157/?comment_id=1177304778964401&reply_comment_id=1177435872284625&total_comments=4&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation with Tom Belgrano on MTF. 11/12/2015.]</ref>, but isn't always necessary. Otherwise, wort production can remain the same as it is for an American IPA/Pale Ale recipe. Aeration of the wort before fermentation starts should be done. This will greatly increase cell growth (see the [[Brettanomyces Propagation Experiment]]). As far as we know, acetic acid is a byproduct of ethanol production by ''Brettanomyces'' and not the prior lag phase, so as long as ethanol is not already being produced then acetic acid production is not a concern <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1204641279564084/?comment_id=1204674032894142&reply_comment_id=1204765566218322&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Richard Preiss on MTF about oxygenating wort that will receive 100% Brett. 12/30/2015].</ref>. Examples of commercial 100% ''Brettanomyces'' beers that receive the same amount of initial aeration that would be typical of ales of their respective gravities are "Sanctification" from Russian River and "Mo’ Betta Bretta" from Lost Abbey <ref>[https://byo.com/hops/item/262-brettanomyces BYO Magazine. Brettanomyces. Steve Piatz. October 2005.]</ref>.
===Finishing GravityFermentation Characteristics of Individual Species and Strains===Not all species of ''Brettanomyces'' are effective at efficiently attenuating wort on their own. Additionally, some strains and species may produce better results flavor-wise than others.
(in progress)
* Some microbiologists have witnessed that ''B. claussenii'' is very slow to ferment wort by itself. If fermentation finishes in two weeks, this might be due to contamination of another yeast <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1278391665522378/?comment_id=1278392922188919&reply_comment_id=1279087198786158&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Lance Shaner on MTF regarding ''B. claussenii'' attentuation. 04/06/2016.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1385144124847131/?comment_id=1385326081495602&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Conversation with Brian Martyniak regarding general ''Brettanomyces'' sugar utilization. 08/24/2016.]</ref>.
* Not all strains can ferment maltose, which is almost 50% of the sugar composition of wort. These strains should be avoided for 100% ''Brettanomyes'' fermentations. See [[Brettanomyces#Carbohydrate_Metabolism|''Brettanomyces'' carbohydrate metabolism]] for more details.
* [http://brettanomycesproject.com/dissertation/pure-culture-fermentation/impact-of-pitching-rate/ Chad Yakobson's thesis] showed that WLP645, WLP650, WLP653, WY5112, WY5526, and WY5151 were not able to attenuate wort more than 50% within 35 days (these were pure cultures). BSI Drie was the only strain tested that was able to attenuate wort at levels similar to brewers yeast. All strains that he tested were able to utilize maltose, however some less efficiently than others. More time may or may not have resulted in further attenuation.
* [https://www.facebook.com/groups/MilkTheFunk/1935201276508077/ Nick Mader of Fremont Brewing (2017 Master Brewers Conference Presentation)] observed that 100% BSI Drei fermentation resulted in around 77% attenuation (3.17°P final gravity), while co-fermentation with different pitch rates of a saison yeast resulted in around ~90% attenuation (~1.5°P final gravity).
* [[Brettanomyces_Propagation_Experiment|Mark Trent's ''Brettanomyces'' propagation experiment]] tested his house strain of ''Brettanomyces'' (originally isolated from Orval), which fully attenuated wort under different different conditions within 6 days. So, there are strains that are faster fermenters, but they appear to be the exception to the rule.
* [https://www.facebook.com/groups/MilkTheFunk/1285391951489016/ Effects of temperature on 100% ''Brettanomyces'' by strain (data provided by Escarpment Labs).]
* See attenation rates based on pitch rate from [http://www.whitelabs.com/sites/default/files/R%26D%20Wild%20Yeast%20and%20Bacteria%20Experiments_2.pdf this White Labs data sheet].
* In general a broad selection of various ''Brettanomyces'' yeasts and a few months of time is a safe bet to make sure fermentation carries through.