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I brewed my first %100 percent brett beer about three months ago. I made a big starter on it, and it seemed to be working; about a week after I pitched the yeast, it started giving off a very strong sulphur smell. I just sampled it, and it is not very sour. The %100 percent brett commercial...

Did you ever end up trying this? Sounds interesting.

What about with cherries?

Is there a drawback to just adding fruit juice rather than whole or chopped pieces of fruit? If you use 100% juice, it seems like it would work the same way and be much easier, specifically due to the sanitation of juice. I have looked around online but not found much as far as results go.

Thank you. It actually likely didn't get all the way up to 98. I keep a digital thermometer on top of the bucket and after posting I went into the room and it said 92 degrees (the 98 came from the thermometer on the AC unit). Also, the bucket had a sleeping bag wrapped around it so it likely was...

I am brewing a peach brett. The base beer is a saison using wyeast french saison yeast. I have had that in primary for a week. In another week I will move to secondary, add peaches and pitch the brett yeast. During primary I am keeping the beer in my bedroom with a window air conditioner to...