Two attempts at growing brettanomyces claussenii

Posted on January 27th, 2008 by John Little

WLP645 Brettanomyces claussenii is described as having “Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus.”
The first picture is of [...]

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Filed under: Brettanomyces, Saison, Starters

illustration of starter lag time

Posted on July 19th, 2007 by John Little

Many have seen the MB Raines article on Yeast propogation. In the chart below, it is suggested that the optimum time for pitching is 18 hours after making the starter.

JZ agrees:
Wyeast says starters reach their maximum cell density within 12-18 hours, which sounds about right to me. Some sources suggest that maximum cell densities are [...]

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Airlock vs. Aluminum Foil on a Starter Flask

Posted on July 6th, 2007 by John Little

It is my position that an airlock is not necessary on a yeast starter flask and indeed may be counterproductive. An airlock may be counterproductive because oxygen is necessary for maximum yeast growth (but I may not be stating that point adequately).
Sanitized aluminum foil adequately covering the opening of a flask will allow oxygen into [...]

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Filed under: Starters, Yeast