Originally Posted by chase
Thanks. I remember reading that post, but lost the link. You don't by chance have a post with information on what each Brett and bug does to a beer do you?
Here is a post I did a couple years back on brewing with Brett (http://www.themadfermentationist.com...tanomyces.html
), but I don’t think it quite answers your question.
Brett C/A – The mildest of the bunch, fruit, leather, and light funk. Originally isolated from English stouts and stock ales. Good choice for historic English ales, 100% Brett beers (especially White Labs Brett C), and for adding a rustic character to saisons. I have yet to try Wyeast Brett C, but from what I have read it is pretty similar to White Labs C and the old Wyeast A.
Brett B (Wyeast/ White Labs) - The “classic” strain responsible for farmyard funk, leather, horse blanket etc… A classic choice for Brett “finished” beer, especially hoppier ones like Orval and Ommegeddon. It can work in a 100% Brett beer, although I have yet to try it.
Brett L (Wyeast) - Cherry with slightly aggressive funk. The cherry tends to fade with age. It also seems to make a bit of acid on its own, but not enough to make a “sour” beer. A component of a lambic, but it can do interesting things alone.
Brett L (White Labs) – I’ve yet to try this one since every time I hear about it people describe the flavor as really aggressive, smoky, funky, phenolic etc… Might work in a blend, or late in fermentation when the fermentables are mostly gone.
Lacto – Works quickly and produces a moderate amount of lactic acid, likes it hot (same bug from yogurt). Very IBU sensitive, don’t go over ~5 with the Wyeast or White Labs strain. Also the main player in sour mashes.
Pedio - Lots of lactic acid in the long term. Produces diacetyl, so generally paired with Brett for the clean-up. A classic component of most sours besides Berliner Weisse. Some strains can make your beer “sick” (viscous) when the weather gets hot, Brett will help to clear this up.
Aceto – Produces vinegar (acetic acid), but it needs oxygen. If you let oxygen into your beer aceto will be there to start consuming ethanol (naturally occurring, no need to pitch).
Hope that helps.