Author Topic: Brett C.  (Read 623 times)

Offline flbrewer

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Brett C.
« on: June 16, 2015, 12:46:13 AM »
I recently picked up some Brett C. along with Lacto. for a planned Berliner Weisse. I'm having second thoughts on this for now and may just brew a Zombie Dust clone because I have tons of Citra laying around.

I'm considering still using the Brett C. in something else. Are there styles that you wouldn't hesitate to throw Brett C. into in addition to brewers yeast and expect a pleasant final product?


Offline brewday

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Re: Brett C.
« Reply #1 on: June 16, 2015, 01:23:44 AM »
How about a 100% Brett C. IPA?  Something along the lines of Evil Twin Femme Fatale.  The Citra would work well there too.
Jon Weaver

Offline flbrewer

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Re: Brett C.
« Reply #2 on: June 16, 2015, 01:24:38 AM »
Just to clarify, a 100% Brett fermented beer means the Brett is the only yeast used?

Offline brewday

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Re: Brett C.
« Reply #3 on: June 16, 2015, 01:26:08 AM »
Just to clarify, a 100% Brett fermented beer means the Brett is the only yeast used?

Yes
Jon Weaver

Offline flbrewer

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Re: Brett C.
« Reply #4 on: June 16, 2015, 01:27:37 AM »
Since you mentioned the IPA, let me shift gears and ask if it's better to pitch brett in addition to the brewers yeast?

I thought using 100% brett may take a long time to ferment out.

Would this be considered "brett conditioning"?
« Last Edit: June 16, 2015, 01:31:36 AM by flbrewer »

Offline brewday

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Re: Brett C.
« Reply #5 on: June 16, 2015, 01:52:17 AM »
Make a big healthy starter and I think you'll be fine with 100% Brett.  If it's mixed fermentation you're after then maybe try a mild, porter or stout.
Jon Weaver

Offline brewinhard

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Re: Brett C.
« Reply #6 on: June 16, 2015, 01:03:35 PM »
Brett C. is a great addition to add in secondary for a classic saison, belgian blonde, or witbier.

Offline reverseapachemaster

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Re: Brett C.
« Reply #7 on: June 16, 2015, 03:56:12 PM »
Brett is going to be a long fermentation if you pitch it with saccharomyces in any style. A 100% brett beer will ferment out faster than a brett secondaried beer but might take a week or two longer than a normal saccharomyces fermentation if you pitch proper amounts for a 100% brett beer.
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