That looks REALLY nice!

Looks great Todd.

Mine is chugging away, took off about 12 hours after I pitched.....smells like a big bowl of fruit salad in my fermenting fridge right now!

Has it lost all of this character now in favour of spicy/floral? Just wondered if it was part of the conditioning process?

No, there is still a "fruity" character in both the aroma and taste, my palate is horible and I am not very creative at describing said characteristics. I would say it is like a mix of tangerine and pineapple in combination (very tropical) along with the spice and a sweet flowery type taste/aroma. I assume this "tropical" note is from the brett yeast itself. If nothing else it is very "interesting".

Want some

mally wrote:Want some

The recipe is in the first post of this thread.

hey guys,
my BrettPA is turning out to be a big hit. still no "Brett" classic characters, but very tropical fruit which i don't know if to attribute more to the hops or more to the brett.
last week i poured my beers at the Israeli Beers 2013 expo (mostly commercial craft beer but a handful of homebrewers as a gimmick)
i didn't offer my sours to the mainstream drinkers. that would have been a waste. but i did offer them to those who i thought would appreciate them. i got very positive feedback. one pro brewer even said "this is probably the best beer I've tasted tonight" !!!

Good for you, I'm sure your beers were the best ones there!

As far as I have learned, you won't get that classic brett "funk" when using it for primary fermentation.....it needs to be used after the primary sacc strain has completed to get that classic "barnyard" essence. My research also shows that brett adds that "tropical" character when used as a primary yeast strain. I like that tropical taste but need to brew something a bit more familiar to me so that I can pick out exactly what the brett adds.

---Todd

thughes wrote:I like that tropical taste but need to brew something a bit more familiar to me so that I can pick out exactly what the brett adds.
---Todd

excellent point

you've just sparked an idea! i may just brew my "regular" Belgian pale side by side with a 100% brett version. hmm..

Well my WLP644 has arrived today, so i expect there will be a bit of experimental brewing this weekend.
depending how it turns out i may even consider blending with the pure lacto i still have.

Todd/Noam

Have you experienced the "typical" Brett flocculation problem? and if so what did you do about it?
Mine has been at about 5 C for over a week, and it dosesnt look like it wants to drop at all

Sorry mally, can't give much guidance to you on this matter. I got lazy and left mine in the primary for 5 weeks...it was pretty clear by then! I then dry-hopped for 4 days, crashed at 35F for 24 hours, then kegged. Sadly it's all gone now, that's one of the drawbacks of doing 1.5 gallon test batches.

---Todd

Todd, 5 weeks and only ONE 1.5 gallon batch????? you should have a 1.5 gallon batch every WEEK!!

Or 2.25gal or 12L or 1-case x 12oz bottles or One PartyPig Keg!

I didn't say that was the ONLY brew I had going.....