Barley Wine and Brett

[radwizard]

I have a Barley Wine going right now on Super Grav. Yeast that is a touch under 10%abv , and finshed in the primary. I'm planning on aging in a secondary, and wanted to split the batch and put one on Brett. I use brett quite a bit with saisons, but never for anything big like this. Is there a particular strain I should consider for something with this high abv? I was planning on pitching directly into my secondary and adding some dregs along the way.
Does anyone have any expirence with this?

 

[Weezy]

Brett will dry out what should be a big malt experience. But you could certainly give it a go. The Brett should be able to handle the high abv ok but you'd want to pitch big i'd think. I'd go with a fruity Brett strain. Trois or something from Yeast Bay.

 

[Chesterbelloc]

I've read about an Old Ale blend. Never have tried it myself but would like to soon enough.

https://www.wyeastlab.com/yeast-strain/old-ale-blend

 

[Rosmucman]

How about Brettanomyces Claussenii?
"Originally isolated from strong English stock beer, in the early 20th century",according to White Labs.
Sounds like a good fit,I havn't used it yet myself but I'm planning on something like this at some stage,http://www.themadfermentationist.com/2007/08/funky-old-ale-1st-tasting.html

 

[radwizard]

Thanks for the replies. Yeah, I was curious how it'll turn out with a barley wine style beer. I actually don't really love Barely Wines to much, but I decided to do one because of pipepline issues and my work schedule. Now that I have six gallons I thought it would be a great way to expiriment. I'm planning on adding some oak and brett and see what comes out.

 

[chrilr]

Wyeast lambicus works great.