English Yeast + Brettanomyces

I did a 1.064 English pale with 7oz total of EKG hops. It went a month with 007 and got down to 1.008. It went into a purged keg and got a vial of WL Brett C. The keg sat out at room temp and was burped regularly. At 3 months it was uninteresting. At 6 months it was earthy and pineapple-y and got transferred to bottles. And now at an additional 8 months in the bottle at 50F, it has become aromatic and dry. Pineapple has fallen and taken on an additional tobacco flavor that is fantastic and complex. Only 2 bombers left .

If I hold to the schedule, I'll be transferring out 4.5 gal out of a keg with melange. I'm transferring a rare barrel blonde base 1318 all sac ferment on top of the keg dregs in February.

 

Correction transferring into the amalgamation keg

 

I have one just going now with Brett-C. Time will tell.

I have done these English IPAS before, and they do take time to mellow,out, without Brett -C.

 

So, English yeast plus English yeast?

 

I bet traditionally English barrels were naturally "infected" with Brett so many beers would have had a brett component if they stayed long enough in the barrels.

 

Ron Pattinson (@patto1ro) has a nice write-up on the history of Brett. I thought others might enjoy reading it.

On a related note I have a Brett'ed Belgian Pale Ale fermenting right now; this beer is patterned after Orval.

Cheers!

http://barclayperkins.blogspot.com/2013/06/when-was-brettanomyces-discovererd.html