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Old 01-08-2013, 08:23 PM   #1
mcnewcp
 
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Has anyone had any luck using brett cust by itself yet? I just got my hands on a bottle and wanted to see what others were doing with it. I'll probably end up doing something hoppy and pale to let the fruitiness shine.
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Old 01-09-2013, 12:38 PM   #2
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Not sure that this guy is using the exact same yeast but he seems to have done some brews and had good results with 100% Brett beers. Hope this helps.

http://www.bear-flavored.com/2012/10...rett-beer.html

If you poke around his blog you will find a couple recipes / reviews of his experiences with Brett.
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Old 01-09-2013, 08:43 PM   #3
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Thanks, I've actually never seen this blog before. It doesn't appear he's done anything with custersianus, but it's still helpful, nonetheless.
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Old 01-24-2013, 08:29 PM   #4
othellomcbane
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Quote:
Originally Posted by mcnewcp View Post
Thanks, I've actually never seen this blog before. It doesn't appear he's done anything with custersianus, but it's still helpful, nonetheless.
I haven't (I'm the author of the blog), but I've seen custersianus pop up a lot lately and I'd like to brew something with it soon. I googled it and randomly ended up at this thread, where my blog is cited... weird, kind of cool moment, that.

Anyway, I'm curious, where did you get the Custersianus? Any luck brewing with it yet?

 
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Old 01-24-2013, 08:36 PM   #5
ffaoe
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I did a pale ale with ECY19 in the fall. It came out really nice. I fermented warm around 75-78, produced a lot of fruity tropical notes. I kept the recipe simple to get a good idea of the flavor profile of that strain.

I got my jars directly from Princeton homebrew. I just happened to stop into the store, get lucky and bought the last two jars they had back in the summer.

 
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Old 01-25-2013, 03:57 PM   #6
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Quote:
Originally Posted by othellomcbane View Post
Anyway, I'm curious, where did you get the Custersianus? Any luck brewing with it yet?
I just luckily saw some pop up on love2brew and snagged it along with bugcounty before they sold out. I haven't had the chance to use it yet, it's been relaxing in my fridge. I'll get to it within the week and I'm still planning on something hoppy and fruity.

Quote:
Originally Posted by ffaoe View Post
I did a pale ale with ECY19 in the fall. It came out really nice. I fermented warm around 75-78, produced a lot of fruity tropical notes. I kept the recipe simple to get a good idea of the flavor profile of that strain.
How long did you let it ferment and did you bottle condition or keg? I'm torn because I want to drink it fresh and hoppy (kegged) but I usually like to let my brett bottle condition and evolve over time.
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Old 01-25-2013, 06:19 PM   #7
othellomcbane
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Quote:
Originally Posted by ffaoe View Post
I did a pale ale with ECY19 in the fall. It came out really nice. I fermented warm around 75-78, produced a lot of fruity tropical notes. I kept the recipe simple to get a good idea of the flavor profile of that strain.

I got my jars directly from Princeton homebrew. I just happened to stop into the store, get lucky and bought the last two jars they had back in the summer.
Awesome, sounds pretty similar to Brett Trois, maybe. I'll be keeping my eye out for some.

 
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Old 01-26-2013, 01:07 AM   #8
ffaoe
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Quote:
Originally Posted by mcnewcp View Post
How long did you let it ferment and did you bottle condition or keg? I'm torn because I want to drink it fresh and hoppy (kegged) but I usually like to let my brett bottle condition and evolve over time.
I let it ferment for two months then kegged. When i kegged it up i bottled 4 bombers to condition.

 
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Old 01-29-2013, 02:52 PM   #9
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Quote:
Originally Posted by ffaoe View Post

I let it ferment for two months then kegged. When i kegged it up i bottled 4 bombers to condition.
I'd be interested to hear if the bottle conditioned develops over time.
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Old 01-29-2013, 03:33 PM   #10
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poke/search around http://www.themadfermentationist.com/ - great resource for wild yeast brewing (and a really nice guy to boot)
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- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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