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Old 02-07-2014, 05:10 PM   #11
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This is my third time using Brett in a 3724 fermentation. All three have been markedly different in so many ways that I cant really give you a "usually" scenario. One of them with oats, flaked wheat, and brett C, one of them with brett C, wild yeast from grapes I harvested and only wheat as an adjunct, this one is only malt, the 3724 and brett B built from bottle dregs from brett b only beers. But this has been one of the most interesting. The pepperiness that you associate with 3724 is very much there but it's subdued. The malt is rounded. The kind of sour driness that you get sometimes is there but rounded. The brett b is there but not like with a brett secondary fermentation. Its like a clean brett flavor. All these things play off each other so well. Its hard to think it could get better since its been in there since November. I plan to wait until next month to bottle a few so I can send them in to the homebrew comp at the fair. But the rest is gonna stay put until at least June.

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Old 02-07-2014, 05:22 PM   #12
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I pitched Wyeast Brett Brux just after high krausen in an Orval clone. The Brett flavours ended up completely dominating the beer, more than I wanted or enjoyed. I think it was probably because I pitched a large amount of Brett (one Wyeast packet into a 3 gallon batch) while the gravity was still high. Some people might have enjoyed the result, but it was too much for me.

I asked Oldsock about it here, because he seemed to have had a similar experience with White Labs Brett Brux.

If I were doing this again, I would pitch a much smaller amount of Brett and allow it to grow during the primary fermentation.

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