Originally Posted by BertusBrew
I am planning on using WLP645 Brett C in my next batch. I am wondering what to expect. Will it sour? What should I be expecting?
Will you be using anything else? Sacc? Lacto? Etc.
If you are using only Brett c, in a 100% Brett fermentation, you will not get a sour beer. I understand that if you aerate your wort, some people have had Brett produce some tartness.
If you are using Brett with Saccharomyces, that is, any common brewers yeast, you will not likely get sour beer, but instead, a funky beer akin to Orval.
There are some yeast/bacteria blends you can use that will introduce either Lactobaccillus and or Pediococcus. There are also pure cultures of these bacteria. Those two - Lacto and Pedio, will get you a true sour beer. I suggest you do your due diligence before jumping into bugs.
Brett c is said to kick off some fruity flavors - I've seen people mention pineapple before. I'm working on a 4-way side by side with all four commercial white labs strains to compare their flavors right now. Good luck!