Originally Posted by Almighty
I have heard good things about the Brett strain in St. Somewhere but haven't got to try that one myself. Please post when you have some results.
What type of beer is the Christmas Ale? Is this beer hoppy or did bitter to 60 IBUs to balance the sweetness?
The 60 IBUs will deter the lacto from producing acid, but will not effect the Brett. So the beer will probably come out with some funk and very little sourness if any.
I emailed Bob from St. Somewhere about culturing from their bottle. He said that it might be tough as they bottle with champagne yeast. I'm gonna try anyways though! I'll keep the temp as low as possible in order to inhibit the champagne yeast as much as possible. He did say that if anyone comes by the brewery, he'd be happy to pull some yeast from any of their fermenters to take home.
Here's a direct quote from him..
"All our beers are open fermented, which allows some native wild yeast, and Brett. to do their thing along with the house yeast. All our beers develop a Brett. presence from the environment. I try to encourage it to some extent. I want it there, but not overwhelmingly. - Bob Sylvester