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.
Keg1: Belgian IPA
Keg2: Wee Heavy
Keg3: Vienna Lager
Secondary: Rye Wine, Gluten Free Saison
Aging: Bourbon Barrel Imperial Stout w/ Brett, 2009 Lambic, Kriek, Framboise, 2010 Lambic, 2011 Lambic