Is 100% Brett fermentation worth the wait?

[madscientist451]

I just listened to the Experimental Brewing podcast about Alesong’s French 75 gin barrel saison. It sounds like if I use all Brett to ferment it’s going to take many months until it’s ready. I’m already going to cut corners by using spirals or chips soaked in gin instead of the barrel aging. I’m thinking of just using a standard saison yeast and see how it comes out. Thoughts/Siggestions? Here’s a link to the recipe: https://www.experimentalbrew.com/2024/04/23/alesongs-french-75/

 

[pvtpublic]

I personally believe they're worth it. Especially if you have some cooperage to put them in and brew them on a rotation so you can have them ready as often as you'd like. Make sure your sanitation practices are bulletproof, and ALL soft parts (gaskets, seals, tubing, etc.) are dedicated to brettanomyces. The Yeast book by Whitey and the Pope , Wild Brews by Jeff Sparrow and American Sour Beers by Michael Tonsmiere are great reads for brettanomyces ferments.

 

[DuncB]

I've done several all Brett ferments.
You do need to make a decent sized starter.
Heat tolerant using about 25 C , I could push it more.
I use dedicated fermenter etc, with some oak dominoes.
Terminal gravity within ten days.
Had a bottle of the Brett IPA yesterday with friends still tasting great.

 

[DBhomebrew]

Add this to your resources.

https://www.themadfermentationist.com

 

[DuncB]

and www.scottjanish.com