bovineblitz

Recipes 

I'm thinking about doing one for a summer get together and am not too familiar with the timeline of all brett beers. I know that it's different to use 100% brett vs finishing with it. Could I possibly brew this in early February and bottle it by mid May or does it need more time than that?

Thanks!

dcp27

Recipes 

you could definitely pull that off. 5-6 weeks is usually a good timeline for an all brett primary. I recommend pitching at lager rates

dcHokie

Recipes 

I'd be interested in seeing how an all-Brett Porter turns out, do you have the recipe worked out yet?

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Fermenting: Sour Pale Ale, Brett Belgian Rye Stout, FunkPaleI, FunkPaleII
Aging: Brett English Brown, Funky Fig/Date Saison, Drunk Owl Mango, OudBruin, FunkyDirtyBlonde, Solera
Bottled/Kegged: Brett IPA, Apollo Red, Hobgoblin, Brett Old Ale, FlandersPale, Dark Saison, Orval, JP BamBiere, Rapture RIS, RIS09, Oak Barleywine, Basil Saison

bovineblitz

Recipes 

I was thinking just a standard robust porter. Ithaca put out one this summer and a couple friends of mine weren't too keen on it so are dissuading me from going forward with it. They both said it came out too thin and dry for a porter and just left them feeling thirsty.

So I may scratch that and go with a less roasty grainbill for now since I plan on bringing it to an event and try out a porter in a smaller batch later on sometime.

boostsr20

Recipes 

Can be done in 30 days although I'm not sure on specific methods. I just watched an interview with Chad Yakobson of Crooked stave and his Wild WIld Brett Orange was 30 grain to glass and it looked to be bottled.

bovineblitz

Recipes 

I'm glad to hear it can be done fairly quickly. My only previous experiences with brett are after a regular old ale yeast does its job and I know the results are quite different.

Now I just have to do some research on the different brett strains and pick one out. I love that there's always more to learn in this hobby

BootsyFlanootsy

Recipes 

I've done a brett porter... though on accident.

I made a robust, fermented with S-05, it worked fine, UNTIL I accidentally used the same thief I had just used for a hydro sample of a saison that was fermented with one of AL B's Brett Blends. Lo-and-Behold, a month later and it had a BIG old pellicle on it. I agree that it doesn't fit the style well. It was too dry and too thin. I'd recommend using a farmhouse strain and adding the brett when the gravity get's down to 1.015 or so. Voila, dark saison!

dcHokie

Recipes 

This is kind of what I was thinking too. Porter (and stout) is an interesting vehicle for brett, but the resulting beer challenges the standard notion of that beer style. Don't get me wrong, I really enjoy Madrugada Obscura for example, but I order a beer like that because I want something sour, something unique, not because I am craving a stout.

I wonder if doing an all-brett primary would give you enough control on a homebrew scale to keep it from thinning out significantly?

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Fermenting: Sour Pale Ale, Brett Belgian Rye Stout, FunkPaleI, FunkPaleII
Aging: Brett English Brown, Funky Fig/Date Saison, Drunk Owl Mango, OudBruin, FunkyDirtyBlonde, Solera
Bottled/Kegged: Brett IPA, Apollo Red, Hobgoblin, Brett Old Ale, FlandersPale, Dark Saison, Orval, JP BamBiere, Rapture RIS, RIS09, Oak Barleywine, Basil Saison

ReverseApacheMaster

Recipes 

All brett beers are more like sacc beers than sours so the beer should retain the same mouthfeel as it would without brett. All brett fermentations produce different beers than brett secondary fermentations.

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Homebrew blog: http://homebrewingfun.blogspot.com/
Beer Review blog: http://ireviewedbeer.blogspot.com/

Fermenters: Lambic solera (year two), aging lambic from solera year one, framboise lambic, apricot brett saison, sour brown, probiotic oud bruin, probiotic sour blonde

Recently bottled: dubbel, Redemption clone, Belgian stout

Up next: Petrus Aged Pale clone, Perry, hatch chile blond, spelt saison

dcp27

Recipes 

+1, a brett primary is pretty attenuative, but its not super-attenuative like when used in secondary. you can control the mouthfeel like any other beer.