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Old 01-08-2013, 03:18 PM   #1
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Default ECY19 Brettanomyces Custersianus

Has anyone had any luck using brett cust solo yet? I just got my hands on a bottle of this and was wondering what others have done so far. I'll probably go on the hoppy, pale side and let that fruitiness shine.
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Old 01-08-2013, 09:17 PM   #2
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Haven't tried it but sounds interesting. You sound like you have the right idea.. just remember to wash it and use it again! I gotta pick some up if it goes on sale
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Old 01-09-2013, 07:48 PM   #3
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Yea, I just luckily saw that it went on sale at love2brew a couple days ago, picked up one along with a Bug County. I'll post whatever recipe I decide to go with and results.
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Old 07-19-2014, 09:57 AM   #4
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Just bumping this thread to see how the ECY 19 turned out for you. Any luck?
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Old 07-19-2014, 12:30 PM   #5
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I had good success with it. I made a Citra PA and it was very nice. Since my wife became pregnant and is not able to drink with me, the keg has taken a little longer to drink. As some of the hop character has faded, the yeast character has really changed over time and has made it better IMO.
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Old 07-19-2014, 02:26 PM   #6
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I was very happy with it in a dry stout hopped with Northdown.
It brought out all sorts of flavours that would otherwise not have been there: Christmas cake,roasted nuts,ripe pineapple/apricot/plum/peach
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Old 07-19-2014, 06:33 PM   #7
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Sounds pretty nice! Anyone happen to have any slants of it or extra vials? I could trade for a unique Brett strain I'm picking up in Sweden.


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Old 07-20-2014, 03:22 PM   #8
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I brewed a BPA with 100% Brett Cust at the end of December that came out awesome. I bottle conditioned it so it may have some viable dregs at the bottom of the bottles
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Old 07-20-2014, 04:09 PM   #9
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Quote:
Originally Posted by kaz4121 View Post
I brewed a BPA with 100% Brett Cust at the end of December that came out awesome. I bottle conditioned it so it may have some viable dregs at the bottom of the bottles

If you'd be willing to do a simple swap for a couple bottles PM me. I have lots of different stuff I could send in return: dregs from ECY Bug County from 2013, Yeast Bay Brett Saison or Wallonian Farmhouse, or just some local beers like Surly.


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Old 07-23-2014, 06:01 PM   #10
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I brewed an American Wheat with this strain. It does produce all of the melon/fruit characters as described on ECY's site. I did not have it around long enough to develop any tartness but it did have a very low sulfur aroma in the beer. One other thing - this yeast is not flocculant, not even in a little. My keezer is set at 32F and any beer I have ever let sit in there for a month has come out crystal clear with gelatin. I think it ate the gelatin
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