AdamJackson - re: your brett beers

Originally posted by levifunk
Yea, I’m just guessing. I haven’t tasted it, so IDK.

I know Brett can produce acid (acidic not acetic, right?),

Originally posted by levifunk
Yea, I’m just guessing. I haven’t tasted it, so IDK.

I know Brett can produce acid (acidic not acetic, right?), but it won’t be enough to make a beer noticeably sour, especially not "very sour" as AJ says it is.

Originally posted by HornyDevil

Originally posted by levifunk
Yea, I’m just guessing. I haven’t tasted it, so IDK.

I know Brett can produce acid (acidic not acetic, right?), but it won’t be enough to make a beer noticeably sour, especially not "very sour" as AJ says it is.

If you oxygenate Brett it will definitely make acetic acid. Personally, I found out this by pitching wort onto a Brett yeast cake. The resultant beer wasn’t puckeringly sour, but it definitely had (and still has) an acetic twang to it.

Ah, ok. Didn’t know what type of acid it created, but knew it can create acid in certain environment. AJ said it wasn’t vinegar sour, so doesn’t fit the bill of acetic acid.

Originally posted by HornyDevil

Originally posted by levifunk
Yea, I’m just guessing. I haven’t tasted it, so IDK.

I know Brett can produce acid (acidic not acetic, right?), but it won’t be enough to make a beer noticeably sour, especially not "very sour" as AJ says it is.

If you oxygenate Brett it will definitely make acetic acid. Personally, I found out this by pitching wort onto a Brett yeast cake. The resultant beer wasn’t puckeringly sour, but it definitely had (and still has) an acetic twang to it.

Originally posted by t0rin0

Originally posted by HornyDevil

Originally posted by levifunk
Yea, I’m just guessing. I haven’t tasted it, so IDK.

I know Brett can produce acid (acidic not acetic, right?), but it won’t be enough to make a beer noticeably sour, especially not "very sour" as AJ says it is.

If you oxygenate Brett it will definitely make acetic acid. Personally, I found out this by pitching wort onto a Brett yeast cake. The resultant beer wasn’t puckeringly sour, but it definitely had (and still has) an acetic twang to it.

I’ve heard this before but without sending it to the lab how do you know that that vinegar isn’t coming from acetobacter that either got into the fermenter when adding air or was already present but dormant due to lack of O2?

no guys, he doesn’t taste vinegar at all, so no acetic acid. eliminated brett acid and acetobacter. lacto/pedio are the other options and given the "thickness", i’m still guessing pedio.

I would think the viscosity of the first beer is likely a result of sheer lack of attenuation. Could diacetyl also be present as a result? Sure, but just keep in mind that we’re talking about a beer that is still 1.028 after 3 months.

Adam, one thing that I would advise is to make sure that healthy/viable yeast is your top priority when executing your brew day prep. Make a strong starter, and make sure that your wort is sufficiently oxygenated. In my opinion, fermentation is the most critical stage of the entire process, and you can keep yourself on track by making sure you make the yeast’s job as easy (and safe/sanitary) as possible.

Originally posted by muskabeatz
I would think the viscosity of the first beer is likely a result of sheer lack of attenuation. Could diacetyl also be present as a result? Sure, but just keep in mind that we’re talking about a beer that is still 1.028 after 3 months.

Originally posted by HornyDevil

Also a 13% saison? WTF? Even with a 20% increase in efficiency, you were looking at a beer that finished around 9%. Not exactly a crisp, refreshing beer.