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Old 12-05-2012, 07:41 PM   #11
Apr 2011
louisville, KY
Posts: 287
Liked 32 Times on 18 Posts

Every so often I think about a funky lager but then always end up questioning why. It just seems futile to work hard to keep yeast flavor minimized just to go and add a bunch of yeast flavor back in. Also since Brett produces much of it's flavor from yeast esters and by products it seems like a bretted lager may still end up being pretty clean. Probably taste like a badly made lager. Doesn't mean I'm not going to still do it one day.

Stillwater premium is amazing, and I did steal the idea and made a light lager wort fermented with jolly pumpkin. Still has a few months to go though.

Maybe just for S's & G's I'll make a lager at full ale temps and see what Brett dies with those flavors.

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Old 12-06-2012, 05:57 PM   #12
Sep 2012
Sioux Falls, South Dakota
Posts: 62
Liked 5 Times on 4 Posts

Originally Posted by BryanThompson View Post
Can I get a link to this?

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Old 12-09-2012, 08:43 PM   #13
Jan 2012
Wilkes-Barre, PA
Posts: 72
Liked 6 Times on 6 Posts

I actually have a big lager sitting at about 1.030 - down from 1.094. I am thinking of pulling it out of the cellar and dropping in some brett. Alternatively, I have some jp dregs sitting in the fridge waiting for some suga. I'm tasting it tonight to see which one seems like a better prospect.

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Old 01-04-2016, 12:16 AM   #14
Oct 2012
Cardiff, Wales
Posts: 1,999
Liked 239 Times on 220 Posts

Awake! Any updates on lager yeast + brett?

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Old 01-04-2016, 02:17 PM   #15
Feb 2012
Lincoln, NE
Posts: 1,005
Liked 134 Times on 94 Posts

I like the way Brett transforms hop flavors. I wonder, dry hopping a lager and dosing it with Brett might be a good way to isolate the effects if Brett working on the hop compounds, since there'd be less additional flavor influence from Brett also transforming ester compounds.

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