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Old 07-13-2010, 06:43 PM   #1
Lodovico
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Oct 2009
PA
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I have a 100% Brett B and L combo beer that I will be bottling soon and now I'm starting to think about brewing a Porter or Stout for the winter and throwing it on top of this yeast cake.

Has anyone here done a 100% Brett Porter or Stout?

What types of things should I be thinking about before trying this?

I would probably add some acid malt to any of the recipes just to help out the Brett.

Do you think this combination of yeasts would produce a good porter or stout?
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Old 07-13-2010, 08:05 PM   #2
Oldsock
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Sep 2007
DC, Washington DC
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My friend Dan did a pretty tasty 100% Brett L stout. Young I thought it could have passed for a cherry beer, really interesting. As it aged it got funkier, but it was still good.

I'd be reluctant to add acid malt to the mash of a beer that is already going to have a low pH from the dark malts. I don't think it needs it, but if you want to add malt I'd do it after the mash has a chance to convert.
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Old 07-14-2010, 04:41 AM   #3
Inhiding
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Dec 2009
Cambria
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I have 5 gallons of a Flander Red base recipe, but did a 100% Brett A fermentation and I also added 4 pounds of dates. I am gonna brew a Porter and Stout and blend with the Brett A, should make for interesting takes on an old english style.

I had a stout Lambic up in Antioch, CA, one of the best beers i have ever had, I believe he took a silver or bronze at GABF or World Cup of Beer.

I say go for it!!!

 
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Old 07-14-2010, 04:43 AM   #4
barroomhero1234
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May 2008
Montreal
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BYO just published an article about it, check it out.
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