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The descriptor says: "The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain." I have yet to pull a pH reading on the...

Recently I have been brewing sours using 1 oz of 88% lactic acid to drop the ph of a 5 gallon batch to about 4. I live in a one bedroom apartment with my wife so doing a sour mash is out. She wouldn't put up with the stink. What advice do any of you have to bump the fermentation...

What are your signature grains that you incorporate into almost any recipe? Mine are: Minimum 2% of caravienne for head retention Minimum 10% of red wheat for mouthfeel and flavour Munich because its just so tasty-toasty

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...

I just create 2L starters with amber DME and let it sit for about a week or so if I can. How did you find the flavour profile of Brett c? I have a packet sitting in my fridge ready to go that I planned on throwing into a gratzer malt bill...

It's not the best option. You can leave a carboy and traditional airlock alone with less mess and less worry.