All-brett C ferment- trying to get fruity character

[SanPancho]

so anybody have any good temp experience with this one? i had a great initial experience. then next two or three were all over the place.

i'd like to figure out how to drive the fruit character without going too far and getting a bunch of fusels or phenols.

i've heard everything from mid 60s to high 70s. would be nice to get a bit tighter range i should focus on.

and side note- are we oxygenating normally, or less?

 

[Morrey]

I have made Braufessors NEIPA several times and tried Brett C as the primary yeast and Mosaic/Galaxy hops. The only change was I omitted the bio-transformation hop addition during active fermentation. I ran it at 80F and it finished quickly with a nice fruity pineapple nose. Two weeks in primary, two weeks cold condition on gas in keg...was a winner. Probably not the barnyard funk that other Brett strains offer, but Brett C has a very nice profile as a primary yeast.

Normal 30 sec O2 with stone prior to pitch. BTW...I did a full week starter with the bar moving as slowly as possible not to create vinegar esters. But the O2 in the wort prior to pitch was fine. No off flavors at all.

 

[SanPancho]

interesting. the last time i ran it that hot i got some weird saison-like flavors. not good. cant recall if i forgot to aerate or maybe i had a subpar pitch. either way, it was spicy and phenolic. very weird.

i'll work up another starter and try again for next week.