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I remember Petrus beers being pretty rubbish last time I tasted them. Like watery and bland. Maybe I should re-try them, unless others agree?

Tasted the all Brett version again and the off taste is gone. So that was after a month for fermentation and then 2 months in bottle. Hope that helps a future reader.

I actually think that some of the more special sours/aged beers should be expensive. If something's special then maybe you shouldn't be able to justify buying one every weekend. Exactly like wine. I can imagine this being good for the industry in general if say Belgian geuze was more expensive...

Hmm if it tastes good I would be tempted to keg it (or at least half of it) by the time the beer fully attenuates it will be super boozy if it's already 9% with sach. If you do decide to sour it I would deff use A blend with Brett in. Will develop all the nice flavours and get rid of a lot of...

Thanks for the taking the time. Correct me if I'm wrong but that shouldn't make a difference at those levels. Either way if I do another 100% Brett ferment in the future I will use the same Brett b culture but just use bottled spring water and then report back if the off taste disappears.

Ah yep my bad. The online water report doesn't mention chlorine or chloramine. http://www.melbournewater.com.au/waterdata/drinkingwaterqualitydata/pages/drinking-water-quality.aspx So that should mean it's not a chlorine problem?

Thanks for the response. The max level of chloride in Melbourne tap water is 22ppm apparently. I didn't treat the water with Camden or anything else for this batch.

Umm It does have the mouth feel you describe (which I'm not opposed to) but the off flavour was a taste. It was almost like a different kind of bitterness to that of hops.

I haven't tried the straight version of this beer again but the 3 gallons of it which I put on blackberries with a bit of sour beer and fantome dregs has no sign of this off flavour any more.

If it's 100% Brett it should attenuate as much as it's going to in a month. They seem to finish at .01 ish but I'm sure it could be higher. It's completely different when Sach isn't involved, they don't get near as dry.

Nice read, good luck! I had two different fermentors with different specimens which were grown up off of herbs in an open field. Both taste similar with big peach, little banana, Brett funk and then that lambic chalkiness. I didn't expect them to be this good or flavourful, definitely going to...

Pelicle on a 11 month old lambic style sour. Purely fermented with wild yeast from a Tasmanian farm.

Sounds like a mad beer, looking forward to the tasting notes. I've had a Viognier(peachy white wine) Shiraz blend wine before and that was really nice. So I can see the dark fruit cab taste working with tropical/peachy hops

Mis post

Thanks guys. It's strange there is zero info on the web I can find about this issue. Il try and forget about the bottles.

I brewed an all Brett pale ale about 2 and a half months ago which has a kind of soapy off taste too it. I've also tasted this in a local breweries all Brett beer too. I pitched a wyeast pack of Brett brux straight into a 3 gallon batch of about 1.055 wort and then 2 weeks later put another 3...

Jester king do quite a few but I'm starting to see them more and more. I would love to get my hands on some wine quality grapes and co ferment some day too. The sulfites are far too diluted to effect yeast carbing as I understand it. The cab sauv sounds lovely. An idea I have is to add...

I do love wine though so I may want more of a flavour impact than others

Yeah I love wine in saisons and sours. I've currently got a sour saison aging with a bottle of Grenache in and 1,5kg of blackberries, il let you know how it turns out. My other experiments have been saisons with kiwi sauv in, I used about 2/3 of a bottle in a 3 gallon batch and found the flavour...

I've had that kind of pelicle on a good sour beer before.