Gnome Brewer wrote:I've been growing up a starter from several bottles of Avery 15 (100% brett) for a little over a month now. My plan is to do a run of 100% brews in a couple of weeks once I get a good looking pitch. I emailed avery to see what strain of Brett I'm working with because I've never brewed with brett and it's obviously important to me that I know what the hell I'm working with so I can repeat in the future. I got an email back from Adam Avery himself, he said that he actually grew up the strain that they used from a bottle of Drie Fountainen that he brought back from Belgium (after isolating the bret from the pedio and lacto that was also in there). But he gave me no clue as to what bret strain I've got here. While it has that horse funk flavor, the aroma is definitely pineapple. I know its possible that it's a blend of brets, but I would have assumed that they would probably isolate a single strain for this beer.
So does anybody know what strain of bret Drie Fountainen uses? Or has anybody tasted theAvery 15 and know what bret it tasted like?
brewinhard wrote:I think it would be a perfect match for a saison. I just kegged one today that took about 4 wks to get down to around 1.009-1.010. If it was a few points higher I was considereing adding some Clausenni to it and let it age for a few months. In my experience Brett C is a slow worker but gives great aroma and flavor fermenting 65-70 degrees (that was as a primary yeast though).
Users browsing this forum: No registered users
