Spelaeus
Well-Known Member
- Joined
- Apr 30, 2014
- Messages
- 87
- Reaction score
- 10
Just got a 100% brett trois (WLP644) beer in the fermenter earlier this evening. Made a large starter and while I was decanting the starter beer, decided to take a taste. I was expecting it to be oxidized to hell, but with nothing but extra light DME the brett trois had already created a complex profile of apples, berries, pineapple, and vague tropical fruits. I'm guessing all the aeration had only caused the brett to form a tiny bit of acetic acid which balanced the fruitiness well (no vinegar taste). Pretty excited about a yeast that makes a starter that tastes better than a lot of commercial beer.
