statseeker
Well-Known Member
I did the 11.11.11 old ale and it's currently aging. I also washed the Wyeast 9097 yeast in the primary and harvested it. I'm sure there's probably SOME low quantity of brett yeast left in there but it's going to be minor in comparison to the Saccharomyces. I'm thinking about using the harvested yeast for a stout. This yeast produces interesting flavors in the old ale that I'm curious to see in action on a stout. Plus it's just a freak in the fermenter. After the stout ferments out I'm going to harvest the yeast again. I think that it's unlikely that too much of the brett will be left after the second harvest. I want to make a starter of brett clausenii to mix with the old ale Saccharomyces to make a cool interesting yeast for next year's old ale attempt. My question is, how do you think they will mix? Well? Negatively?