A word of caution on brewing with "bretts". They are damn near impossible to get rid of. It's generally recommended to use a seperate set of equipment (i.e. fermenter, racking equipment, etc) for brews using those strains. They can easily infect your "standard" batches.gaelone said:Thanks for the info, guys. I guess no one on this board has tried cloning it yet?
Sam, that second link in particular seemed pretty helpful. I'll have to do some research into brettanomyces. Has anyone had experiece with this, or with culturing?
Judging by the claim that you should keep fermentation close to 59 degrees, I'll try this one when my apt starts getting cooler--definitely not in the summertime.
While we're on this, which way is it pronounced Or'-vl or Or-val' ? I've heard both.