i know quite a few of you out there have brewed the recipe that chad yakobson published in... was it zymurgy? anyways i brewed up a version and am just pleased about how good it is. i'm still pretty new to all-brett brewing so i guess i'm still in that "holy frick my beer is actually fermenting- i'd better post it on the internet- everyone's going to go insane with excitement" phase. mine is 100% b. brux, saaz late and dry hop, a heap (>50g) of blood orange peel. light orange, slightly cloudy, incredibly creamy white head, fruity-nectarine?, coriander (err- from all the coriander), slightly metallic bretty flavor but nothing funky, 'full' mouthfeel but very dry finish.
i have nothing else to say.
except to wonder aloud, what should my next brett brew be, and should i acquire another strain to pitch together with brux. and while i'm at it to ask if anyone has made a similar recipe farmhouse/saison wort and thrown brett and saison yeast at it together