builderguy

Recipes 

I'm thinking of doing 15g of Belgian Brown Ale and putting 5 of it in an oak barrel with Brett Brux. I was planning on using WLP550 for the yeast, but I've read that you should use a neutral yeast (WLP001 or SafeAle 05 for instance) for sour beers if you're going to use Brett Brux in secondary.

Any advice?

jzsams

Recipes 

I think if your shooting for a Belgian Brown Ale than you should use a Belgian Yeast. But it's your brew so do whatever you want to drink.

Calder

Recipes 

JP uses 550.

ghpeel

Recipes 

Since sours take 9-12 months to mature, some of those crazy Belgian flavors kind of age out anyway. So I'd use the 550 if you want it to be a "Belgian Brown".

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smellysell

Recipes 

Definitely use a Belgian yeast. In my experience, the more estery and phenolic the primary yeast, the more the Brett has to metabolize and more complex the finished product is.

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smellysell

Recipes 

By the way, brett brux won't make it "sour". It'll just give it some funk.

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ReverseApacheMaster

Recipes 

Yep, I made a belgian brown using brux and it is not sour at all. Just deliciously funky. If you are trying to replicate an oud bruin then you need to pitch souring bugs, not brett.

leyon

Recipes 

Wyeast have a great yeast strain for this. unfortunately, it is not available the whole year long: YEAST STRAIN: 3763 | Roeselare Ale Blend

It is a mix of ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus.

This is exactly what you need for a Flemish Old Brown (sour red/brown).
This strain comes from Rodenbach.

Give it one year -before that, your friends will think you're trying to poison them- with some light oak chips (not even necessary and you will be astonished!)

I will look for my recipe and post it.

Laurent

statseeker

Recipes 

Try WLP655 in secondary maybe? That's White Labs' Belgian Sour Mix.

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AmandaK

Recipes 

OT to the OP, but this is available year round: Wyeast 3763

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