BotB - Where (Do) The Wild Brettanomyces Roam?

[@CesarWilly08]

Great video!

[@jaggersbrewingco]

Thank you for the very interesting video! I have shared it with my brew club hopefully they will find it as interesting as I did!

[@MrSmith-vw5ux]

Thanks.

[@TK-df4zc]

Great info. Very nice investigating

[@rimmersbryggeri]

What about on flax which was a poular crop in the low countries. Also have you ever used elder flowers in fermentation and have you noticed them forming a slimy pellicel (for lack of at better term) that seems to be consuumed by the yeast or bacteria later on. In that case do you have any idea what it is and where it comes from?

[@SuiGenerisBrewing]

I suspect that Brettanomyces will be found in association with the roots of many plants. Its already been found in the rhizosphere of cereals (corn), pulses (beans), and a range of other pretty diverse species. That said, pellicles can be formed by a lot of organisms, so the likelihood that a pellicle from flax is brett is pretty low.

[@rimmersbryggeri]

@@SuiGenerisBrewing Sorry about that I asked 2 questions but didnt separate them. On the subject of flax I thought about that mostly becaus of the way it was processed in the olden days and how the process would cause many airborne particles. The pellicle question was about elderflowers. I think there may be conditions in and around breweries/ winereies that are benefitial for certain yeasts in the way that alcohol evaporation from barrels in a cellar is beneftial for penicillium which in turn may protect the wine from bacterial infection. I saw this hypothesis presented in a program about a Tokaj winery in Hungary.

[@oakbox12345]

:D I love your vids!

[@SuiGenerisBrewing]

Thanks!

[@DanABA]

FYI, I don't think Brett is associated with "cork taint" in the wine world, although I could be wrong. I will add to the wiki when I can, thanks!

[@SuiGenerisBrewing]

I found a few studies suggesting that Brett can make 2,4,6-tribromoanisole (one of the cork-taint compounds) if exposed to the brominated cleaners often used to treat corks. But a broader search didn't find anything showing this outside of a "petri dish", with "moulds" generally receiving the blame for cork-taint. There is shockingly little research on the area, outside of identification of the responsible compounds.

[@rimmersbryggeri]

Not on the topic f this video exactly but. How do you preserve LAB? I have made really nice experimenal fermentations using elder flowers or elderberries. It leves a yeast with quite low alcohol tolerance and a wonderul lactic acidity which would really complement the flavor profile of a sweet mead. Problem is the LAB doesnt carry over to the next batch and the season for fermentation is not necisarily the season for the flowers/berries. Will the LAB survive on the flowers in the freezer or is there any other way to stop them from killing themselves off by low PH?

[@SuiGenerisBrewing]

I have an old video on freezing yeast, and the same method will work for lacto, or a mix of yeast and lacto. Another option is to let the lacto settle, pour off the liquid, suspend the lacto in skim milk and freeze that. I know the latter sounds crazy, but it's how we store lacto in micro labs.

[@rimmersbryggeri]

@@SuiGenerisBrewing Doesnt sond crazy at all. Do you think th lacto will have survived on frozen elder flowers? Can lacto form a slimy pellicle in a wort/mead that later goes away during the rest of the fermentation.

[@SuiGenerisBrewing]

@@rimmersbryggeri some probably survived - otherwise, lacto wouldn't make it through winter. The pelicle that lacto makes can (and often does) go away. The pelicle is essentially stored sugar that the lacto (or other organisms in the brew) can consume when other food sources run out.

[@rimmersbryggeri]

@@SuiGenerisBrewing Thats what I hoped. I know that bacteria cango into a much more resilient spore state and that should at least survive a domestic freezer. Really appreciate you answers and the channel in general.

[@bronzedbrews]

The rhizome that sprang to my mind was hop - a possibility?

[@SuiGenerisBrewing]

Quite possibly

[@rimmersbryggeri]

Is Bret a part of ginger beer plant?

[@SuiGenerisBrewing]

I don't believe so. It is found in koumiss and kefir cultures

[@rimmersbryggeri]

@@SuiGenerisBrewing Ok... That's another hypothesis I have had that it might thrive in the droppings of livestock. Some of the to me better Lambics have the same aromas as fermenting slurry or horse related smells. In northern sweden my cultural home they call it (the smell) Barn-Tea. There used to be a health tonic that smelled like a very concentrated version of that. It's called "Molokosan" and is made from whey.

[@SuiGenerisBrewing]

@@rimmersbryggeri brett is not found in ruminant microbiomes: www.frontiersin.org/articles/10.3389/fmicb.2019.01263/full

[@Romit277]

How can I get lager yeast from air

[@SuiGenerisBrewing]

You can't.

[@Romit277]

In India I am not able to get liquid S.pastorianus so can you help me in how to do it like a video for me

[@SuiGenerisBrewing]

@@Romit277 easiest would be to order dried w34-70 from lamalland.