It looks like nothing else is going to grow on the plates, so I went ahead and streaked out one of the colonies on another plate and inoculated a small liquid sample. I will step that up as usual. The plate had a slightly funky smell unlike any yeast plates I’ve dealt with so far. The colonies also look bigger, glossier and more irregular than others I have dealt with. I have not yet worked with laboratory Bretts, though, so I can’t compare. In any case, given that the previous liquid sample grown from the raw beer developed an intense Bretty character I am quite sure that is what I’m dealing with here. I’m not too good at describing the various Brett flavors, so I’ll venture only that it is fruity and phenolic. Although there was no visible fermentation there is definitely alcohol in the aroma. I am imagining the new liquid sample from the pure culture will smell the same.
I had originally planned to streak out two plates, one with potato dextrose and one with potato lactose, but I ended up not having the time to prepare them this weekend. I went instead with another malt extract plate. This doesn’t help me get any new information on how the strain behaves but it’ll do for now. When I have the time I will prepare those potato plates with bromocresol green and restreak. One nice thing about potato media is that you can easily swap the sugars and make different types from the same batch of potato infusion.
Nothing at all grew on the brilliant green plate. My previous experiments with them had at least some yeast growth but it was very slow. This time I don’t see anything. It is safe to say my experiment with that medium is a failure. Good thing it was unnecessary for this experiment.