Anyone used Bret Claussenii as a Primary yeast?

[Calder]

I have some Brett C (WLP645) being shipped, and want to use it as a primary yeast in a few beers.

In looking at the White Labs site, it says the optimum ferment temp is 85 F+.

Since White Labs packages for secondary fermentation, I assume this is in regards to use as a secondary yeast. If using as a primary yeast, should I follow the same guidelines. I should be able to keep it around 85 F if necessary.

Does anyone have experience with this yeast; ferment temps and results.

 

[MaddBaggins]

I used it on my recently kegged batch of ginger rhubarb. I made a 2L starter and let it ride for 4 days before pitching. I know that it was still an underpitch if I've read correctly about Brett.
Ferm temps where in the mid-hi 70's.
I pitched a vial of WLP644 into the secondary.
Then it sat for about 5 months before I kegged it. It's a pretty tasty beer. Smells like Chardonnay, tastes of ginger and rhubarb and mangoes. Fruity and tart.

 

[chefchris]

I did an all brett C beer a few years back. Just did a big long starter and fermented around 68F. It was a fantastic beer and I need to use brett C again soon.

It could've been the holy water I used, though.

 

[mnick12]

I believe Brett C is one of the brett strains that produces high levels of beta-glucosidase.

If this is the case it could make for an interesting beer, if you were to add a large amount of hops at the beginning of the boil.

 

[D-Train]

Surly Pentagram uses it for a primary yeast according to this interview:

http://www.aperfectpint.net/blog.php/2011/08/surly-turns-five-an-interview-with-omar-ansari-and-todd-haug/

What strain of Brettanomyces did you use?

Todd: We used Brett strains A and C, Anomalus and Claussenii. Bruxellensis is what a lot of people are using. That’s pretty standard. I wanted to try something a little different.

 

[tagz]

To me it tastes similar to a kolsh yeast when used alone.

 

[dinnerstick]

i'm waiting for it on back order, so have still never used it, but i have had some IPAs made with it as the only yeast, and they were really interesting. Evil twin has a series of Brett C + japanese fruit IPAs, I don't know how much of the sharp citrus and passionfruit came from the hops, from the yuzu, or from the yeast, but it made one hell of a clean, crisp, funk-less IPA.