Brett after primary in an IPA???

I feel like I recall Chad Yakobson saying that brett really can change hop character during a brewing network interview.. My brett experience is low and others here may know better.

 

What brett are you thinking about using?

I have been drinking a keg of APA that got some dregs from Wicked Weed's Bretticent. The brett version of the beer is much better than the "plain" version but, this is almost certainly due to the original recipe. I decided to play with a little bit of dark caramel malt (C80-120) along with some C40 malt and the plain version ended up being to "sweet" (but that is the wrong description). The brett definitely dried it out and helped magnify the hops. I left the brett in the keg for 2 months before chilling and tasting, there is a slight, but definite brett character.

TL;DR roll with your experiment, you may be pleasantly surprised and you probably won't be disappointed.

 

I recently bottled a Belgian pale ale, that I added brett b. (WY 5112) to secondary. Then dry hopped with some Amarillo just before bottling. It turned out really nice. I see no reason why this would not work with an IPA.

 

Yep, definitely could work. I haven't done one, but I've had oen that was good.

I'm pretty sure that @OldSock has done them. He's done 100% Brett IPAs at least...?

 

I like 100% Brett IPAs more than Brett-finished IPAs. I want to drink a beer as soon as I can after heavy aroma hopping. So either a quick fermentation which could include lots of late-boil hops, or a long slow fermentation followed by dry hopping.

Most IPAs finished with Brett just end up tasting like old IPAs to me. Waiting to dry hop right before packaging will help, but still not one of my favorite concepts.