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.
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
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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