DaftCaskBC
Active Member
Just brewed a citra dry hopped witbier 100% fermented with brett brux trois vrai. It turned out really good, and more sour than a typical brett fermentation. Only advice I have is to make sure the fermentation temp is minimum 80F.
It seems to impart a similar profile to that of citra: apricot, pineapple and some lemon/lime plus a musty backdrop similar to that of some biere de gardes.
Cheers!
It seems to impart a similar profile to that of citra: apricot, pineapple and some lemon/lime plus a musty backdrop similar to that of some biere de gardes.
Cheers!