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PseudoChef
10-07-2008, 12:00 AM
So I have 4 gallons of this Saison that I fermented with harvested Fantome yeast about 2.5 months ago (I think). I had figured that the bugs in the Fantome yeast would take off, but they didn't (the beer I took them from was definitely funky). The beer is still in primary, and has some phenolic thing going on that's quite different than how it tasted after a month.

So I have getting a Brett starter going on for the past week or so and want to dump it in in attempts to salvage it. However, I don't have any 5 gallon "secondaries" free at the moment. Just a 6 gallon carboy and an Ale Pail. Should I just not worry and throw the Brett in the carboy? Should I rack to the pail and add Brett? Or, should I rack to the Pail, clean the 5 gallon carboy the beer is currently in, and then rack back and add Brett?
Ryanh1801
10-07-2008, 01:07 AM
I would just throw it in, but I am lazy and the other options sound like way to much work. Although at 2.5 months, it might just be young and that's why it taste strange, although adding some more brett can not hurt.
Ó Flannagáin
10-07-2008, 01:32 AM
What's it taste like?

..

I'd probably just dump it in the current carboy as well.
PseudoChef
10-07-2008, 02:05 AM
Just has high phenolics. Band-aidy/Medicinal.

I know about the whole "don't be worried about autolysis" thing, but it's gonna sit on it for a year, probably.
Ó Flannagáin
10-07-2008, 02:08 AM
Well, if it's gonna be a year then I'd definitely invest the extra half hour to rack into ale pail and rack back to rinsed carboy, then pitch.
Ryanh1801
10-07-2008, 02:25 AM
Just has high phenolics. Band-aidy/Medicinal.

I know about the whole "don't be worried about autolysis" thing, but it's gonna sit on it for a year, probably.

Sounds like either early development of Lacto(good), or wild lacto (bad).

If its gonna be a year I would probebly rack it too, course some Belgians sit on the yeast cake for a year.
PseudoChef
10-09-2008, 03:45 PM
Well, went smoothly. Racked it into a bucket, quick clean and sanitization of the 5 gallon carboy, and the beer back in along with a Brett L. starter.

Don't have high hopes, but we'll see if time is on its side.
MrMarbleHead
10-10-2008, 03:26 PM
8 Months


That is how long the brewer at Upland told me last night it takes for brett to really fully contribute it's charactors to a beer. How long you going to let this one go? Never mind just saw the year post.

The Fantome just has lacto in it doesn't it? No brett IIRC, at least that is what the guy that is handling our clubs yeast bank had told me. He said that he is going to isolate just the yeast though with out any of the bugs in, so it would be the straight Fantome yeast. he is one of you brainiac sientific types ;)
DrunkenSatyr
10-10-2008, 07:21 PM
Damn I wish MY club had someone that could do that. I might start going to meetings if they did.
MrMarbleHead
10-10-2008, 08:27 PM
he's not really a part of the club, he just comes up to some of the meetings sometimes because we meet in the banquet hall of the brewery. Which is nice, because him or one of the other brewers come up to just about every meeting and bring something that they are working on or just some beer to share with everyone.