Yes! Just started culturing up a vial of wlp644 to use in an all-brett something or other. As I understand it, the acidity, temperature and aeration of the ferment have a big influence on brett character. I might try and hold back on the shaking a bit!Tom_D wrote: Are you planning to brew an all-brett beer? I say go for it!
Man, that would be amazing! The last one was a stunner, I can imagine the brett working wonders in that beerLugsy wrote:Hi Tom, yes I have a gallon of it in a demijohn still, I really should bottle it soon but I've been saying that since new year! I took a sample from the DJ at the weekend, it's pretty interesting, I think the brett has thinned it a little but the apricot flavours seem stronger than before. I'll send a bottle your way when I finally get my act together so you can compare it with the originalTom_D wrote:How did this go Ian? Did you add the Orval drags in the end?Lugsy wrote:I'm bottling my saison tomorrow, I'm very tempted to brett a gallon of it in a demijohn with some Orval dregs just to see if it will go any lower
Nice, yeah I read that one too... Gotta love The Mad Fermentationist!! I decided to add all my hops in late but I think that a hop schedule like his would've been better.. more bitterness and improved 'texture'.Swoonara wrote:As I understand it, the acidity, temperature and aeration of the ferment have a big influence on brett character. I might try and hold back on the shaking a bit!
I was thinking maybe something along these lines.
