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[[Image:Crooked stave logo.png|thumb|200px|right|Crooked Stave Logo]]
==Address==
Crooked Stave Taproom <br>
3350 Brighton Blvd <br>
Denver, CO. 80216 <br>
==Yakobson Brett Tips==
These tips are exerts based on a seminar by Chad Yakobson of [[Crooked Stave Artisan Beer Project]]
* Brett does not produce flavor compounds that are as complex as single strain Saccharomyces, so blends are appropriate. Use multiple (3 or more) Brettanomyces strains for a better Brett character.
* Brettanomyces is NOT a souring organism, though it does produce some acetic acid. Brett needs oxygen and will produce acetic acid (slight tartness) when well oxygenated early in primary fermentation.
* Making a Brett yeast starter takes longer than a Saccharomyces starter, about 1 week.
* Primary fermentation when making a pure Brett beer is recommended at 70F for one week.
* A sour wort gives Brettanomyces better attenuation and a more complex, horsey, flavor (with less Brett pineapple and fruit contributions) in a Brett-only fermentation.
* For a sour mash, do not oxygenate. Don't allow mash to drop below 120 F until pH is below 4.5 to decrease risk of spoilage.
* In a highly phenolic wort, Brett will reduce the (banana) phenolics and cause medicinal characteristics.
* Brett cells are smaller than Sacc cells, so they are harder to clean up. They can be killed by temperatures over 100 F.
* Brett beers can have a thin mouthfeel because of high attenuation and Brett's lack of glycerol production. Brewer can adjust recipe (add oats/wheat 5%) and increase mash temperature to compensate.
* Vienna and Munich work well in Brett beers because their flavor contributions will balance Brett's less complex flavor characteristics.
* Brett will add bready aroma and/or flavor, so might need to decrease biscuity and bready malts in Brett beers.
* Brett also can add astringency, so might need to adjust recipe for this.
==See Also==
* [[Brettanomyces]]
* [[Scientific Publications]] for Yakobson's research.
==References==<references/> [[LactobacillusCategory:Brewery Bio]]