Originally Posted by dougdecinces
Has anyone tried this with brett, too? I'm thinking of doing a split batch; half with and half without. I just want to see what people think.
A buddy of mine and I brewed a 10g batch of this up and split it two ways. Our primarys were fermented with 3711 and while I left mine in the primary for the 5 weeks, he racked his to a secondary after 2 weeks onto a brett mix (WLP650, I think) from a previous sour Belgian.
We just tasted his "Farmhouse Saison" last week and it really wasn't bad! My thought is that if you throw it onto some Brett, let it go for a while. I couldn't really get the sourness out of it as much as I was expecting, and maybe that's because of competing spice/sour flavors.