Has anyone had any luck using brett cust by itself yet? I just got my hands on a bottle and wanted to see what others were doing with it. I'll probably end up doing something hoppy and pale to let the fruitiness shine.
Thanks, I've actually never seen this blog before. It doesn't appear he's done anything with custersianus, but it's still helpful, nonetheless.
Anyway, I'm curious, where did you get the Custersianus? Any luck brewing with it yet?
I did a pale ale with ECY19 in the fall. It came out really nice. I fermented warm around 75-78, produced a lot of fruity tropical notes. I kept the recipe simple to get a good idea of the flavor profile of that strain.
I did a pale ale with ECY19 in the fall. It came out really nice. I fermented warm around 75-78, produced a lot of fruity tropical notes. I kept the recipe simple to get a good idea of the flavor profile of that strain.
I got my jars directly from Princeton homebrew. I just happened to stop into the store, get lucky and bought the last two jars they had back in the summer.
How long did you let it ferment and did you bottle condition or keg? I'm torn because I want to drink it fresh and hoppy (kegged) but I usually like to let my brett bottle condition and evolve over time.
I let it ferment for two months then kegged. When i kegged it up i bottled 4 bombers to condition.
poke/search around http://www.themadfermentationist.com/ - great resource for wild yeast brewing (and a really nice guy to boot)
Has anyone had any luck using brett cust by itself yet? I just got my hands on a bottle and wanted to see what others were doing with it. I'll probably end up doing something hoppy and pale to let the fruitiness shine.
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