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Don't have my notes nearby, but my gravity dropped from about 1.038 to 1.008 as of Friday. Should be within a few days of the two month mark. The sample was fairly lactic, a little bit fruity and some citrus character, but with a slightly unpleasant phenolic Brett character. Hoping that will...

I had a good laugh.

I watched a brewer at a large local brewery push the beer out of the barrel with co2... Just a bung with a gas in and beer out tube straight into the keg.

There is definitely some funk that can come with a 100% brett fermentation, though I think its strain dependent. CMY01 from Crooked Stave gave me a lot of tropical fruit with some funk as well.

This beer turned out great.

I should probably add that the brett probably did all of the work making this beer. I haven't had much luck with 100% brett beers with commercial strains.

I brewed a saison/pale ale with a culture of brett from crooked stave. I used Galaxy, Mosaic and Citra. Heavy on the Mosaic, light on the citra because I find it overpowering sometimes. I thought it turned out great, surprisingly tart and lots of hop flavor that still comes through in the...

Ive been thinking about doing this for a little while. Just trying to find some cheap or free kegs.

I find that my brett beers clear up under pressure as well. Every time I've bottled a cloudy brett beer it's clear after a few weeks for whatever reason.

Normal airlock is fine. I prefer the S shaped airlocks for long term aging because they seem to need refilling less frequently than the 3-piece.

Room temperature is fine. I wouldnt go much lower than 65ish because the brett will work very slowly, but 85-100 is far higher than I would let it sit. If you don't want oak flavor, don't add oak. You don't need any type of oxygen exchange to get the brett characteristics. It will work...

I have an american oak spiral Ive never used. I might have to cut a small chunk off and let it sit on that for a while. Maybe add some of the Crooked Stave brett Ive built up and see if that helps.

Any updates? My sour red is still sitting at the same gravity of 1.017 6 months after my last sample, just wondering where other people are at. This beer tastes ready but I am a bit surprised the gravity is still so high after a year, and that it hasn't changed in 6 months. I did use 12%...

If you were expecting something like Lindemans than I can see why you might have been disappointed... but it sounds to me like it would have been a good beer.

If you are using lacto to sour it, the best method is to sour the wort pre-boil. Once the wort is as sour as you would like, boil and add your hops and ferment like normal. If you have a good aggressive lacto strain (WL and Wyeast dont do the job for me) then you can turn this beer around with...

Arvada? I grew up there... I would expect more flavor development from the brett. I have noticed flavors change once the beer is under pressure, and sometimes increased activity.

Avery Brewing's Bad Apple was a solid attempt at this. Try shooting them an email with some of those questions, they may help you out. As I recall, the beer was hazy but Im not sure I would have called it pectin haze.

I just opened a bottle of my 100% brett pale ale last night. This beer is quite tart, to the point where I would suspect there is lacto in the beer if I hadnt made it myself. Either there is a very hearty strain of lacto in there that wasnt inhibited by the IBU's in this beer, or the brett is...

I enjoyed Avery's Muscat D'amour, though its not really a sour but a brett beer. Cantillon Saint Lamvinus was really good. I dont see any reason not to do it...

I just used brett from hop savant in a 100% brett batch, so Im curious myself. If it really is just one strain, I would be very impressed that so much brett character is coming from just a single strain. Its very aromatic, surprisingly tart and attenuated over 90%. My experience with brett...