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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Anybody else using BKYeast's Cantillon Brett?
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Old 05-10-2013, 02:36 PM   #11
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I've got samples of all three, haven't found time to do anything with them yet though...

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Old 05-10-2013, 03:50 PM   #12
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Mine finally dropped to 1.015, no sign of a pellicle in primary or secondary after a total of 10 weeks (4 primary, 6 secondary). I decided to dry hop and prepare to bottle. As soon as the hop sack went in, a pellicle started cropping up. I left the hops on for two weeks and then bottled at 1.014 with no priming sugar to allow the brett to carbonate naturally based on the remaining gravity. After three weeks it is still not to the carbonation level I would like, but it's getting there.

The beer has a solid wheat body and background for the brett, though I would back off on the wheat a little bit for my next all brett. The flavor is a very complex subtle combination of honeydew, lemon, tropical fruit, and a light wet-hay funk. The nose is explosively tropical and really jumps out of the glass, likely from the hops, but I think this strain is a winner.

Next batch I'm putting it alongside the Wyeast French Saison. After that I'm planning to wake up my C2 and try a bigger starter this time for another 100% brett.

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Old 05-10-2013, 03:51 PM   #13
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Quote:
Originally Posted by Oldsock View Post
I've got samples of all three, haven't found time to do anything with them yet though...
I'm looking forward to seeing your results when you get around to it.
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Old 05-19-2013, 01:19 PM   #14
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I have C1 & C2. I have only used the C1 thus far. I used some of it in a Saison that was mixed with WLP670 American Farmhouse Blend. I will be adding Zante currants to this and letting it sit at least another 9 months.

I am also brewing a 10 gallon batch of a Nightmare on Brett Street clone that I will split into 2 carboys. I will use the C1 in one of them and Brett Trois in the other.

Not sure what to do with the C2 yet. I was thinking of doing a Flanders Red style that I will pitch primarily with the new WLP Flanders Blend but will probably add some of the C2 yeast to after a month or so of initial fermentation.

Looking forward to getting the C3 as well.

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Old 05-21-2013, 03:17 AM   #15
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I just got a vial of c2 that I am stepping up and planning on doing a combo of it and Brett trois on the next ipa. I plan on keeping this yeast around for lots of experiments.

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Old 05-21-2013, 01:46 PM   #16
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Tasted my c1, c2, c3 blend beer yesterday. The grist is simple, 94% 6-Row 'Heritage' Malt, 6% oat malt. 10ish IBU of Saaz. Started at 1.053 about a month ago, down to 1.008. Hard to describe, at least for me. Spicy, but not in a black pepper way, slight yeast tartness like some whit or farmhouse strains, maybe some stone fruit - definitely sweet, but hard to put my finger on it. Pulled a sample a week ago (1.011) and it had a root beer / cream soda thing going on.

Going to add some bugs. I'd go straight pedio/lacto, but I don't have pedio on it's own, only in blends with sacc/lacto/brett. Might add one of those or dreg it, I haven't been able to decide.

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Old 05-23-2013, 12:49 AM   #17
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My c2 has been in the plate for over 48 hrs and anytime I turn it off it tries to grow a pellicle. Just by looking at my starter I'd say its doubled in size easily, I love the aroma coming off of it, smells like a bottle on Cantillon. Hopefully using it this weekend.

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Old 05-23-2013, 01:25 AM   #18
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Quote:
Originally Posted by kaips1
My c2 has been in the plate for over 48 hrs and anytime I turn it off it tries to grow a pellicle. Just by looking at my starter I'd say its doubled in size easily, I love the aroma coming off of it, smells like a bottle on Cantillon. Hopefully using it this weekend.
+1
The pellicle in my starter grew thick and quick when I turned it off.
I ended up brewing a single hopped Mosaic American Wheat with 8% Oats and a touch of acid malt. Pitched a 1200ml starter at 70 and it took about 18 hours to show any signs of activity. The initial dominant smell was of sulphur, but now I'm getting the strawberry notes.
Looking forward to trying it.
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Old 05-23-2013, 02:15 AM   #19
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Quote:
Originally Posted by Spillsaw

+1
The pellicle in my starter grew thick and quick when I turned it off.
I ended up brewing a single hopped Mosaic American Wheat with 8% Oats and a touch of acid malt. Pitched a 1200ml starter at 70 and it took about 18 hours to show any signs of activity. The initial dominant smell was of sulphur, but now I'm getting the strawberry notes.
Looking forward to trying it.
When did you brew this? It sounds amazing, this starter will potentially be used as a primary. Does anyone know how long this yeast takes to finish out? I also intend to take some of this and some Brett trois and pitch equal sized starters and see how it goes. I'm interested to see how yours turns out.
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Old 05-23-2013, 08:51 AM   #20
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I have all three and have stepped them up but have yet to brew. I'll post results.

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