In Illa Brettanomyces Nos Fides

[TheDutchman]

Experiment time!
I recently made a light (OG 1.040) helles to build up a yeast cake for a maibock. Unfortunately, I got too anxious to use my nice yeast cake and now have a heavily buttered popcorn helles. What's a guy to do?
I remembered from Wild Brews that brett cleans up the diacetyl spit out by pedio. Tonight I dumped three pounds of peach puree into a fermentor and dispensed the butter-lager on top of it. I added White Labs Sour Mix and some Brett C I had laying around. Now I wait...

Any thought on how this will turn out? Do I have a chance at something tasty a year from now?

 

[jfr1111]

Only time will tell but you'll have a cool experiement on your hands.

 

[munche]

Sounds like it's going to be awesome. Also, I hope to one day just have exotic yeasts just laying around.

 

[billvon]

Also, I hope to one day just have exotic yeasts just laying around.

You probably do, in the bottom of some of the better beers in your fridge . . . I just made a Chimay clone with the yeast from a Chimay bottle.

 

[TheDutchman]

Re: The exotic yeasts, I had picked them up a while back with the intent to do a brett'd saison and a cuvee de tomme clone. I brewed the saison, but it is too delicious to mess with the brett. I never got around to brewing the huge belgian for the cuvee de tomme and the sour blend was getting old so...

 

[ldepaoli]

Any feedback on this??? How did the beer turn out after the Brett finished it's work?

 

[TheDutchman]

I haven't gotten around to carbing this up. It's still got a bit of a pelicle on top, so I've been just letting it be. I'll be sure to post results once I sample it.