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Sounds like a slight underpitch to me. Rehydrate 1.5-2 packets of dry yeast, or make a properly sized starter (check out mrmalty.com for confirming pitch rates and starter sizes). Ferm temps sound good, but definitely ramp up to 72-75 after the krausen falls. Those two suggestions should resolve...

Give it at least 3 months, probably 6 to be on the safe side. Only way to know is to take gravity readings one month apart and bottle once gravity stops going down.

Well dang- 3 weeks in and only down 10 points from 1.046. Is this normal for this blend? Roused, raised, and fingers crossed

I brewed a lot of brett beers this year, but have yet to dive into pedio/lacto sours, but as far as brett beers go: Extract brett beers are passable, but aren't nearly as good as solid all grain recipes. I make quick and easy brett beers using the wheat extract people have mentioned, but they...

Supposedly, homebrewers should only store yeast for up to 2 weeks at refrigerator temperatures, otherwise they should just buy new yeast (due to viability loss and so on). For easily available (and cheap) strains like US-05, I would agree with that mantra. If you want to keep a rare strain...

Well 7 days later, it's finally working!

Finally got my hands on some DD last week. Had an August production date, which surprised me (given how it flies off the Love2Brew shelves as soon as it's posted). Opened up the vial - no fizz/pop that one would expect from opening a vigorously shaken bottle of yeast. 4 days post pitch (sitting...

What oli-aus said. I'm assuming you pitched one vial (no starter) into 5 gal of 1.050-1.060 wort? If so, you might very well be about as low as you're gonna go, since those white labs brett tubes only have 2 billion cells.

I'm assuming these beers are brewed at NB? I went to Allagash a month ago - they don't pasteurize. Also, they told me there is still sach present in their brett conditioned beers (those brewed in Portland, ME that is).

The problem with an ESB (or any other non-highly hopped) light grist ale, is that it will probably just taste like a brett saison (which ain't a bad thing, but maybe not what you intended). Brett IPAs work great - the hops distinguish it from brett saison. I just fermented a gallon of marzen...

2 months after brew day, the imperial brett saison was down to 1.010. Went ahead and bottled one bottle, and racked the rest into several different secondaries (oak, cherries, black berries, bitter orange peel/coriander) - this beer is amazing!

Came home from a trip, and found quite the pellicle on top. Has anyone else experienced this in a 100% brett beer?

Keep 'em coming! Think I might do Chinook, Centennial, Citra, and Mosaic in a East Coast style IPA (w/ brett) this weekend.

Maybe my thread title wasn't clear enough, but I wasn't trying to start a discussion about the merits of classic hops. Conversely, I was looking for tried and true classic/modern hops combos. I want to brew Sticky Hands, Trillium, Tree House, etc. style IPAs - but I want to use some of my...

What "classic"/new age hop combos do you all think would go well in the types of citrusy/tropical IPAs that are coming out now? Now adays, the really good pro IPAs use Azzaca, Galaxy, Mosaic, Citra, Ella, and so on - unfortunately these are not the types of hops I [can] grow in my back yard...

They've said on the Sour Hour that 100% brett beers can still make "sour beers" (and that the old rule "brett does not make beer sour on it's own" is probably not always true - granted brett creates a different type of sourness, as opposed to that from pedio and lacto). Given that opinion, I...

About 8 weeks later - this beer is getting really good! 73* - 1.014. Smells and tastes like a brett beer, almost like a lambic (has more body/sweetness compared to modest gravity 100% brett beer - more sour than other 100% brett beers I've brewed). Also - now it has some brett-in-secondary-type...

Assuming the vial is fresh and you are brewing 5 gallons of 1.050 wort, a single 2 liter starter could be sufficient (according to Milk the Funk, brett cell density is about 3-6x higher than sach - so to be conservative you can multiply your yeast calculator result by 3 to estimate your ending...

The beer went down another 12 points 10 days since my first post (at 1.038 now) - about 3.5 weeks post brew day at this point (went ahead and stirred some yeast back into solution, since brett loves that). What do you all think - is this thing gonna ferment on it's own?

All good points, sweetcell. Brett strains are the ultimate "YMMV" beer ingredient!