Source
r/Homebrewing•
datode

How effective is chemical pastuerization on brett?

I had the idea to do a best bitter with a subtle/mild brett character, just enough to add complexity without drying out too much, or becoming overtly funky. I figure the best way to do this would be to ferment with sacc until stable, pitch brett, wait until the desired level of brett character is reached, add camden tablets, wait for the sulpher to off gas, then add cbc1 and bottle as normal.

My main concerns are off flavors from chemicals and/or dead yeast, as well as the brett continuing to ferment after pastuerization and bottling, causing over carbonation and bottle bombs.

The brett culture would be IOY w15, since I already have it sitting around, and it throws some interesting fruit flavors.

Posted Nov 5, 2016, 4:25 AM UTC

411
ColonelCrunch•

Not an answer here, but what is cbc1?

As far as this goes though, could you not bump the crystal up or mash a bit higher to get more unfermentables, and just let the Brett ferment out to avoid using the chemicals and still have a bit more body?

2
afr0•

Cbc1 is a dry yeast designed for use as a bottling yeast.

2
datodeOP•

cbc means cask and bottle conditioning. Its basically a yeast that only ferments very simple sugars.

2
firemogle•

As someone named brett, these titles fuck with me daily.

2
datodeOP•

I'm sorry, Brett, this will only hurt a little.

2
LuckyPoire•

I don't think Campden will be effective against Brett unless your pH is quite low and sulfite addition is quite high.

I'm thinking below pH 3.8...adding more than 100ppm sulfite. The cider and wine resources may have a more specific recommendation.

2
datodeOP•

I'll look in to some wine sources, thanks for the suggestion.

1
LuckyPoire•

pH is critical in dealing with sulfite.

Keep in mind that the notion that sulfite kills yeast for the most part is a myth. Wine and champagne yeasts are usually only temporarily stunned by sulfite. Brett is more susceptible...but not much.

In short, sulfite is used to kill bacteria. Stopping fermentation via yeast is more complicated.

3
datodeOP•

Good to know. I haven't ever looked in to stoping fermentation prematurely before, so I have very little knowledge of the topic. I really, really don't like the idea of heat pastuerizing, so that's out. Maybe I'll look in to just making the grain bill super high in protein (20%+ oats/wheat/rye) to preserve mouthfeel, and just let the brett do it's thing.

1
iMakemybeer•

I agree killing off all the Brett will be difficult to accomplish with Campden additions... What strain are you using? WLP645 sounds like it would fit your style well and won't really get too strong, certainly not 'funky' like barnyard, leather, etc. that some Brett will throw off.

http://www.whitelabs.com/yeast-bank/wlp645-brettanomyces-claussenii

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datodeOP•

I'll be using Imperial Organic w15, which is pretty similar to wyeasts lambicus culture, but whether it is the same species or strain is not really known. I've used it in an all brett porter that turned put nice, so I'll be pitching some saved yeast from that.

1