Extract Brett Trois Barleywine conundrum

Beers with a primary Brett ferment are this to begin with, and I've always used dextrin to give them a bit more oomph. It should be fine, but if planning to age long term, I'd monitor the carbonation level and drink accordingly.

 

Instead of a barleywine with brett, how about aiming for something more like a DIPA then you don't have to worry as much about the brett eating everything.

Sorry I can't answer the question you actually asked

 

About the only other thing you could do would be a mini mash with something dextrinous like flaked barley or oats, that said in a barleywine (at least ones I make) I like to let them get a bit of age on them before drinking. If you do that with brett, even brett brux, you wont have the fruity flavors in the long run, the fruity flavors brett gives are typically shorter lived, becoming increasingly funky with time

 

Couldn't he try using a hefty portion of wheat extract? I agree about the fruity==>funky aging dilemma, though.

 

Below is a nice review of WLP644 from the White Labs website:

“I love this strain of Brett and I have been brewing with it for about 1.5 years”

By: Jeff E Crane | Date: May., 21st 2012 | Beer(s) Brewed: 100% Brett Beers

I love this strain of Brett and I have been brewing with it for about 1.5 years. I really prefer it as a primary strain in 100% Brett beers. I have added it in secondary to a few Saisons and I didn't get much flavor production from it. But as a primary strain it is amazing. It puts off some huge tropical fruit flavors early on and over time will move toward more funk (I think of it as over ripe fruit). The initial flavors I relate to the hawaiian drink POG (passion, orange, guava). The Brett will produce some acid (acetic) if you aerate it well, the amount is just enough in my opinion to give people the idea that it is a wild beer, but no where near a sharp bite. If you do not aerate, then the yeast will still produce the fruit flavors, but with little to no acidity and a very "clean" taste. I have tried this yeast with several different worts and really been happy with how each turned out. English Bitter - 1.045 - 1.012 - 30 IBUs -no aeration - big tropical fruit - nice w/ Goldings http://jeffreycrane.blogspot.com/2011/01/dreg-series-avery-15-or-drie-br... Old Ale - OG 1.080 - F.G - 1.020 - 40 IBUS - 8.5% - aerated - sour and decently complex in 3 months - easily one of my top beers. http://jeffreycrane.blogspot.com/2011/02/dreg-series-old-ale-with-avery-... Extra Special "Brett"er - 1.049 - 1.006 - 20 IBUs - Dry-hopped w Nelson - testing it with a Hoppy wort - no aeration - over the top fruit aroma, clean tasting http://jeffreycrane.blogspot.com/2012/05/brett-series-extra-special-bret... These also were all done fermenting in about 3-4 weeks (majority done in 1 week).