Denver, CO. 80216 <br>
<br><br><br><br><br> =Brett Tips=These tips are exerts based on a 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.