Calder

Recipes 

I've not tried the trois, but in my experience the attenuation of Brett-B varies a lot from batch to batch, when using the same yeast (harvesting from batch to batch), and the same, or similar recipe. I've had anywhere from 65% to 85%, and can't figure out the differences.

My latest Brett beer (I'm talking about all-brett beers), went about 70% and seemed to stop. I racked it off the yeast after 2 weeks into a glass carboy. It is now at 12 weeks with a big pellicle. I've not tasted or tested it since the 2 week mark, and it is the first all-brett beer I've made to get a decent pellicle (others have had a film).

Quaker

Recipes 

After racking my first batch onto fruit in secondary, I refilled my vial with yeast for future use. I also set aside the remaining slurry, and immediately brewed a porter that same day. The porter recipe is a real hodgepodge of ingredients from when I packed up all my specialty grains and hops as kits last fall for the move to China. So I coined it my Beggar's Porter. I decided to use this one for the Brett based on what I considered an English style fruitiness in my pale/blond at racking time. I steeped the dark grains and crystal separately in 2 changes of 3L water and added that at 15 minutes left in the boil (1st time with that technique. Really like it. No astringency at all.) Mash was at 152F. OG 1.052. Pitched about 250-300mL of slurry at 64F. Within hours it was up to 70F. 12 hours later had a full, frothing brown kreusen and was 85F in a room with AC set to 72. 24 hrs in read 1.023 and up to 85 degrees. 48 hours later no kreusen at all and 1.018. So once again, a violent first couple days. With Sacch yeasts, if I pitch at 64 and keep the AC on in that room, they normally won't hit 70 until sometime after 24 hours. English and American strains have stayed below 72 for the duration. WLP550 has continued to the upper 70s though. But nothing acts like the Brett has. I went ahead and racked to a keg where it can happily live out the next few weeks without me pestering it, and allowing me to brew again this weekend. A few days later when I actually got around to cleaning the kettle which was my primary, a pellicle had formed on the surface of the 3L remaining in it. It had a very high alcohol smell to it. Nothing at all like the day I racked it. I plan to tap it for a taste around 6 weeks and decide then if to dry hop it with something English and serve or let it ride longer. That original batch never got crazy active again with the fruit addition. It's active, but CO2 bubbles slowly form on the fruit surfaces. No pellicle has formed.

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Rickycore

Recipes 

I stepped a vial of this up for three weeks and pitch it into a BW that had a 2 day lacto head start and a full pellicle. This stuff got active in a hurry. I had raging ferm in like 4 hours at about 68 deg. This is probably one of the most aggressive brett strains I've ever used.

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Primary-Lemon Lime Wheat, American Hopped wheat (galaxy, Amarillo). Classic Porter, Kiwi Lambic.
Secondary-Sour Brown Ale
Bottled:Belgian Tripel 3/20/10,Pumpkin Pie Milk Stout,
Kegged:West Coast style DIPA
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Coff

Recipes 

Made a 1L starter on Monday and topped it off with 500ml of fresh wort on Thursday, all while on the stirplate. Brewing a Table saison tomorrow gonna hit about 4 gallons with this 1.5L starter, 2 gallons getting ECY20 and the rest (15 gallon batch 1.045 SG) to get 2nd generation WLP565.

But Im most excited to see how the 644 version comes out.

mhenry41h

Recipes 

I just made a 1600 ml starter of ECY09 and Brett B Trois. Can't wait to brew this beer tomorrow.

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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

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Draconian Libations

JNEL73

Recipes 

Finally got my Brett trios 100% APA started. Starter 1 week. 8 hr post pitching and it going great. Citra and cent smells great thinking about dry hopping but not sure if it wil hide the Brett favor. Not sure if the citra/cent will also. Made should have started with a saison? Will see in a month.

AmandaK

Recipes 

I was thinking about using this strain with a Galaxy/Centennial APA. Be sure to post back with results!

Did you aerate? And how large of a starter?

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BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock

othellomcbane

Recipes 

Is this still in stock anywhere?

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Bear Flavored's Ultimate Guide to Hop Varieties
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What Is 100% Brett Beer?
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Johnnyhitch1

Recipes 

Just ordered it from highgravity brew. looking forward to an all brett sasion

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Crawl Space Brewing Co.

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Primary: Coffee IPA
BOTTLED:
Cider: Grapfelwine, Apfelwine, Cranfelwine,
Beer: NZ Brett (BD:9/16/12)
Mead: Blueberry-lemon, Raspberry-Lime, Habenero, POM, Traditional, Apple Cinn.
Kegged: Pale "31", Pale "516", Kern River Citra Clone
Cellar: Maple Whiskey Barrel Stout, ST Pumking Clone

pohldogg

Recipes 

Ha, combined the two into a galaxy/citra/centennial ipa. Will be dry hopping in a few weeks.