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OK, a plan is starting to unfold: pale grist (maybe no wheat at all), ferment with Brett Trois, finish fermentation with French Saison, then add a small amount of sour cherries for some acidity and tannins. And then I'll call it Instant Kriek. That will piss off a lot of people here in Belgium!How about wort souring?
Isn't brett trois a sac yeast? According to white labs it is
Straight Brett is said to give very low barnyard. I've not tasted any traditional Brett flavors in 100% Brett beers
Quote from: Stevie on January 10, 2017, 11:06:10 amStraight Brett is said to give very low barnyard. I've not tasted any traditional Brett flavors in 100% Brett beersMost of those compounds produced are when the brett is stressed (ie low pitch in a secondary ferment with minimal residual sugars remaining). Most of the 100% brett beers I have done have actually been pretty tame.
I simply don't want too much barnyard. I think you are referring to the Drie, but that seems to be unobtainable.
Quote from: brewinhard on January 10, 2017, 12:06:49 pmQuote from: Stevie on January 10, 2017, 11:06:10 amStraight Brett is said to give very low barnyard. I've not tasted any traditional Brett flavors in 100% Brett beersMost of those compounds produced are when the brett is stressed (ie low pitch in a secondary ferment with minimal residual sugars remaining). Most of the 100% brett beers I have done have actually been pretty tame.I think recent opinion has shifted - it's not "stress" per se that is causing the traditional Brett flavors. It's just that Saccharomyces produces various esters and precursors that Brett can then bioconvert to other flavor compounds. The effect is the same - a Brett secondary is where you will get the most Brett flavor.