I love this strain of Brett and I have been brewing with it for about 1.5 years. (My friend is the one who cultured it from Avery 15 and gave it to White Labs). I really prefer it as a primary strain in 100% Brett beers. I have added it in secondary to a few Saisons and I didn't get much flavor production from it.
But as a primary strain it is amazing. It puts off some huge tropical fruit flavors early on and over time will move toward more funk (I think of it as over ripe fruit). The initial flavors I relate to the hawaiian drink POG (passion, orange, guava). The Brett will produce some acid (acetic) if you aerate it well, the amount is just enough in my opinion to give people the idea that it is a wild beer, but no where near a sharp bite. If you do not aerate, then the yeast will still produce the fruit flavors, but with little to no acidity and a very "clean" taste.
I have tried this yeast with several different worts and really been happy with how each turned out.
- 1.045 - 1.012 - 30 IBUs -no aeration - big tropical fruit - nice w/ Goldings
- OG 1.080 - F.G - 1.020 - 40 IBUS - 8.5% - aerated - sour and decently complex in 3 months - easily one of my top beers.
Extra Special "Brett"er
- 1.049 - 1.006 - 20 IBUs - Dry-hopped w Nelson - testing it with a Hoppy wort - no aeration - over the top fruit aroma, clean tasting
These also were all done fermenting in about 3-4 weeks (majority done in 1 week).
And I'm excited to hear how others are using it.