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Old 04-17-2009, 01:53 PM   #1
jvetter
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Default Using 100% Brettanomyces

I was hoping to get some suggestions about making a brew fermented with 100% brett. I have read all of the books on lambic and sour beer, even made a lambic, but have not made an all brett beer yet.

From what I have read brett likes a ph of 3.5-4, so its good to add acidulated malt to drop the acid level down. Any other suggestions? What about yeast strain. I see that white labs has claussenii, bruxellenis, lambicus and wyeast has the latter two. What strains do people like?

Any suggestions with regard to pitching rates and starters? Should I create a starter? If so should I do anything different than a starter created for a brew using Sacharromyces?

What inspired me to finally do this is Victory's Wild Devil, which is essential their hop devil made with 100% brett. Has anyone had this or have any idea what strain it was made from? I really enjoyed this brew because it had great brett character but also a decent amount of hop bitterness.

Thanks in advance.



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Old 04-17-2009, 10:23 PM   #2
ghpeel
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I have some information that you will find invaluable:

5305 NW 27 ave
Gainesville, FL 32606



That is my address. Make this and send me one. Your beer is guaranteed to taste better to me if you do this.

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