Has anyone ever fermented with all Brett? I am making a Sour Belgian Blonde that uses all Brett. I am using WLP645 Brettanomyces Claussenii in the primary for a 5 gallon batch. OG 1.060 to 1.065 Will I need a yeast starter if so how big?
I have a vial of that yeast that I am planning to use in a Brown ale (as the first beer). I asked the question on the Lambic forum about the best temperature to ferment it at as a primary yeast. The White Labs web site says 85+ F. I've had a few responses about the yeast, but no-one has provided ant temperatures. I'm planning on running it in the low 80s for my first use.
I've been under the impression that the temperature guidelines on their website are for using it as a secondary strain. I've had great results fermenting well down to 65 and up to ~75 as a primary strain (keep it around 68 if i can as much as possible). That only includes brett brux and trois however, so not too sure about any other strains but one would imagine they are all pretty similar.
I decided I am going to use a Belgian style yeast in the primary and Brettanomyces Lambicus in the secondary.
I decided I am going to use a Belgian style yeast in the primary and Brettanomyces Lambicus in the secondary.
I contacted the brewer that came up with the recipe, and they just used WLP001 in the primary. They used Brettanomyces Lambicus in the secondary with a pound of yellow raisins. It is supposed to have some sourness to it. Is it possible that it is getting some bacteria from the skin of the raisins?
I definitely got sourness and tart cherry notes from the Brett C and vinegar from the Brett B.
So the short of it is, yes Brett C will add sour and tart elements to your beer. The long of it is...how sour do you want your beer? If you want a big sour profile, either doing a sour mash or adding lacto will really make it pop. If you want more of a nuanced sourness, all Brett C will do the trick.
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