Currently have an ESB aging with Brett C. And planning on doing a Blonde wild ale soon with British yeast, malt, hops. Really interested to see how a warmer (70-72F) British yeast fermentation will work with Brett. Any ideas what Brett will do to those classic British esters (stonefruit, nutty, dough)? Planning on using WY1469 primary then either Brett C or blend including Brett C to condition, and depending how that tastes after 3-6 months, may dry hop before packaging with EKG or EKG-type hops. Thoughts?
I almost exclusively use British malts, and regularly make some variation on saisons using Brett C along with a saison yeast, and I really dig them. A bit more of a cracker or cookie-like (I'm guessing this is what they mean by "biscuit") malt flavor to go along with the fruit and spice. I say go for it and report back.
Biscuits and jam sounds good to me. 1318 would throw peach, bramling cross hops throw currants. Who knows what Brett will do, but I bet it will be tasty.
Got to push beyond the known. That is half the fun of brewing. It’s fun to nail and perfect know new recipes/processes. Also fun to experiment and go into “unchartered” territory.
Depends on what your recipe looks like, as that's where the phenolic precursors will come from. Brett C, which is a strain of B. anomalus, is maltose negative, so it's good that you're using it with another yeast strain. That said, if you're not using Brett as a primary fermenter, its ester forming potential, including esterification and trans-esterification, will be pretty limited.
I have an old ale with Windsor, probably a poor choice for a big beer, given the low attenuation, but with Brett C added in secondary. The beer is still in secondary. Seems to have stalled out to 1.012, at least for now, which means the Brett took 11 points off of it. The beer, uncarbonated, directly from the fermenter, is deliciously complex. What I get from it is a spiciness up front reminiscent of leather, tobacco, licorice, and a touch of cherry in the finish, supported by the residual sweetness. It is 10.2%, so will be the sort of beer I'll want to sip out of 6 oz wine glasses.
