« on: November 04, 2014, 07:50:04 PM »
1) The 100% brett I just brewed was at 67 degrees the whole time and fermented just fine. I don't see why 65 would be any different.
2) I also used Tois by itself and it was fine all by itself. It didn't really get me very much brett character (little citrus funk) but it was enough for the first batch. Next batch I may try a new strain but Tois worked well.
3) A month was how long I let mine ferment for and it was done in that amount of time. It took off really quick with the starter I made. I am going to experiment on my next batch and bottle half after a month or so and then the other half after 3 and see the difference.
4) Yes, starters are necessary. I used one vial and created a one liter starter for two weeks-ish. I have read that if you stress the brett it will produce more of the brett characteristics but I don't know that for a fact. The beer tasted pretty clean for being all brett.
Have fun brewing with brett. It is a lot of fun and you get some pretty interesting beers.