Im borrowig some of this from a friend and am thinking about doing a 100% Brett ferment with it. Anybody do any 100% ferments with this?? Results? Thanks. Pat.
I made a saison like beer with it I'd like to look up the exact recipe. It was dry hopped with a couple oz of mosaic. It turned out pretty good. I got a lot of overripe fruit type flavors from it
@jlordi12 that looks fantastic. Did it throw some peppery phenols ? Also how long did you primary for to hit terminal?
Just read this yesterday since I just got all 4 of the ECY specialty Brett strains: http://www.themadfermentationist.com/2013/09/brettanomyces-custerianus-100-and.html Good information.
Very little , if any peppery notes. I would describe the character as overripe pineapple. I used it in the primary. As noted above, I was going to say @OldSock got some as a secondary strain. My beer was 1.055 and was down to 1.011 after ~2.5 weeks. I put it in a secondary and for another couple months and it kept chugging along to the tune of 1.007 terminal. It was dry but not overly so as there was 5% C60 in the grist.
Nice. I'm growing up a November 2013 vial that @jester5120 gave me. I was gonna use it in secondary on a super sour Berliner I did but figured I might as well do a full ferment with it as well especially since @OldSock had good results with it. When I start growing yeast up beers just start accumulating in my mind. #whiteboybrewingproblems
how does it compare to other 100% brett ferments you guys have done? Is it similar to any others? I did one with Brett C and it was kind of forgettable but @psnydez86 did one with brett trois and it was incredible
