Beer Forum

i'm thinking of brewing jamil's strong dark, splitting and throwing brett in half. i know that this isnt an amazingly creative idea but i was wondering if anyone had tried it?

I have used Brett on a few big beers. If you want to just dry it out with just a little hint of brett use the white labs WLP645 Brettanomyces claussenii. I have a dark strong going right now with that brett.(I add a little oak also) I made the beer with too much crystal and did not get the f.g. number I wanted. The beer was S.G. of 1.095 and wanted it to get to 1.015 and it stopped at 1.019 so I add some brett to help it out. If you want a cleaner brett flavor use whitelabs strains. If you want a big funky brett flavor use the wyeast brett strains. If you go to www.babblebelt.com there is a lot of brett talk there.

Cuda wrote:I have used Brett on a few big beers. If you want to just dry it out with just a little hint of brett use the white labs WLP645 Brettanomyces claussenii. I have a dark strong going right now with that brett.(I add a little oak also) I made the beer with too much crystal and did not get the f.g. number I wanted. The beer was S.G. of 1.095 and wanted it to get to 1.015 and it stopped at 1.019 so I add some brett to help it out. If you want a cleaner brett flavor use whitelabs strains. If you want a big funky brett flavor use the wyeast brett strains. If you go to http://www.babblebelt.com there is a lot of brett talk there.

That sounds like a very familiar experience. What was the 1.095->1.019 yeast, WLP530 by chance?