Fermentis BR-8 dry Brettanomyces Experiences

[Miraculix]

My pack took a while to arrive, so I didn't get to co pitch.

I used Lallemand Philly to get the wort to 3.5ph, then pitched WHC Farmhouse Vibes (variant or prepackage of Belle Saison), then some grape must, then some Orval dregs. I've used the BR-8 to keg condition.

I had to draw off a sample as overfilled the keg and had beer started coming out of the spunding valve (fully closed - just to monitor the pressure).

It's only been 17 days but hoping it improves as at the moment it has degraded the beer I put into the keg by some degree. I do have 2 750ml bottles of the non BR-8 beer just in case and for comparison.

It will improve slightly but it still is a negative flavour impact compared to any beer I've made without it. I've made multiple side by side comparisons with and without copitching other Brett strains, using it in primary and using it only when bottle conditioning.

My verdict is, this yeast does not bring a beneficial character. Better leave it be. Every beer was better without the br8. The best one was the copitched one that had clausenii in addition. But still, secondary with clausenii on its own was better.

I really tried to like it...

 

[G_robertus]

In my experience the harshness does go down again. Compared to other beers with Brettanomyces that I've tried it is somewhat underwhelming. Mostly because the profile is rather weird. I have yet to dial what makes it tick. Co-fermentation with Philly Sour and Belle Saison yielded an interesting beer. Though not what I was looking for, they complement each other nicely. PS is somewhat boring on its own, but with BR-8 you can create some extra depth. It's a summer sipper that I'll definitely brew again.

Next up I'll try it in fruit beers and ciders. I think this might work well with apples.

 

[Miraculix]

In my experience the harshness does go down again. Compared to other beers with Brettanomyces that I've tried it is somewhat underwhelming. Mostly because the profile is rather weird. I have yet to dial what makes it tick. Co-fermentation with Philly Sour and Belle Saison yielded an interesting beer. Though not what I was looking for, they complement each other nicely. PS is somewhat boring on its own, but with BR-8 you can create some extra depth. It's a summer sipper that I'll definitely brew again.

Next up I'll try it in fruit beers and ciders. I think this might work well with apples.

I have now about 30 bottles of very strong porter that I do not like, because of the same mindset. Feel free to drop the idea of experimenting with this yeast further if you like .

 

[Miraculix]

To give a little update, the strong porters have calmed down a bit and are now quite enjoyable. However, I think they would be even more enjoyable without the BR-8. But no dumper, that is an improvement!

 

[pocketmon]

Yes. But this means that something else was active there and also contributing to the flavour because br8 could not have done this.

I was stuck here before I learned that BR-8 can convert 4VP, 4VG, as well as the precursors into 4EP and 4EG, which both contribute funkiness.
For POF- yeast, adding acid rest might enhance the funkiness, I guess.

 

[Miraculix]

I was stuck here before I learned that BR-8 can convert 4VP, 4VG, as well as the precursors into 4EP and 4EG, which both contribute funkiness.
For POF- yeast, adding acid rest might enhance the funkiness, I guess.

I think I was talking about the low fg as br-8 cannot metabolize longer sugars, not about the taste.

 

[G_robertus]

I have a little update as well. I tried fruiting some of my BR-8, PS and BS co-pitch, but it completely watered the beer flavour down. Every aspect decreased quite a bit and at bottling the only solution was to blend it with A-tier actual wild stuff I still had laying around. This was done to increase funk and acidity mostly, as those were the most lacking and could use a boost.

The beers were left on fruit (sour cherries and blackberries) for three months or something. I was hoping the fruit would give off some sugars that would feed the BR-8 further. Seeing as they were tart fruits I hoped they would complement the beer, but unfortunately this wasn't the case. I have a portion that was on fruit for just a week or so, so I'll try that soon as well to see if they maybe fared better. Blending also made the fruit pop more even though I beered it down.