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Did you ever do the brett wheat beer? I was considering doing it because more esters = more brett (brett consumes esters?), but then I thought I'd end up with a barnyard tasting wheat beer which would be like a clash of flavours or styles.

How intense is the WL Brett Lambicus? Would you describe it as an acquired taste simply because of how rich it is? Does the brux generally have more fruity flavours?

So have you used the M27 since? I was considering using for my farmhouse beer.

It's those funky flavours I'm after so its just a question of what to pitch for primary, after just washing my yeast it seems to be 95% trub so maybe I'll just go with some dry yeast instead.

What would happen if you pitched it straight at 85-90f?

Wow, so what yeast would you suggest for primary? I was considering just harvesting WL's English Ale yeast from my current batch and using that as I imagine the Brett character would take over regardless, notably if I'm using the lambicus which is meant to have the most intense flavours.

So how it turn out? I'm considering using this to make a toasty farmhouse. What temps did you use? How long did you condition for?

Duly noted! I'll add it to secondary and then turn it up to 29c, how long should keep it in there for a 7% beer? Thanks!

If you had to go for the least sour one which would it be? At present I'm considering WL's Lambicus as its the barnyard flavour I'm looking for.

Truth be told I might just pitch the slurry from my WL English Ale and then add some brett after that, the brett will be eating up the fruity esters and turning them into funky flavours so how bad could it be?

Biere De Mars is it! I imagine I couldn't lager with a brett anyway so I'll ferment it like an ale and call it a toasted saison. The two I've been looking is the WLP653 Brett lambicus which has 'intense brett character' and WYeast 3726 Farmhouse Ale which is only 'slightly tart'.

How would I get that horsey/barnyard flavour though? Do all brett yeasts create tartness? The two I was looking at was the WLP653 Brett lambicus which has 'intense brett character' and WYeast 3726 Farmhouse Ale which is only 'slightly tart'.

I want to brew a farmhouse beer but without the sourness, so my logic is to add alkaline fruit such as mangos or strawberries to my primary/secondary in order to counteract the sourness/acidity of the yeast. Would this work? Or perhaps not enough?

I'm definitely going for that toasty flavour with vienna and aromatic malts but I also want to get that horsey flavour even if it means just fermenting it as an ale and ending up with a mixed style. Maybe I could do something creative like ferment it at 28c, add some brett and then condition it...

It's exactly what I'm looking for in my Biere De Garde, what variety of yeast should I use to capture these flavours?

Did you pitch it to the primary or secondary? What would happen if you did pitch it to the primary?

Could I do this with whiskey or is the vodka a better choice for extracting the vanilla flavour?

I'm looking for that horsey flavour but without the sourness that often goes with it, what yeast would you suggest?

30% OA seems to be the custom with false bottoms but is that the ideal amount or just the minimum useful amount? I found some perforated metal with 2mm holes and 40% open space, but is 40% too much? My alternative is 1.5mm holes and 30% open space. Thank you! Luke

From what I've read the ideal false bottom - for a kettle or mash tun at least - is 2mm holes with 30% open space, I myself am wondering if 40% is too much but I imagine 19% is too little. If you email sellers like Northern Brewer asking then they should give you a clear idea of what would be...