Beer Forum

Have been brewing up quite a pluthera of sour/funky experiments and wanted to run one by BN crew. I have been fermenting with Brett C. as my primary yeast and was wondering that if I mash high to leave remaining fermentables in the beer and use Brett C. as my primary yeast could I then transfer to secondary and add another strain or two (Brett B. or L) to funk it up even more?

My Brett C. primary experiments have been leaving me with lemony, citrus herbal notes and a very slight funk in the background. Most of these grist bills have been pale with moderate hopping and some with smalll sour mashes to increase the twang. So far, I have been very happy with the results but want to continue trying new things ala the Brett on Brett! What do ya think?
Any suggestions?

I don't see how that would be any different than adding Brett to the secondary of a beer that was fermented with Sacch, so it should certainly work. But I am not sure how the primary brett characteristics will hold up to a long brett secondary, since brett often processes esters and other yeast byproducts as it works slowly on the complex sugars. It certainly seems worth the experiment, but I would brew a 10gal batch, ferment half with brett C, and half with US05/1056/001, and add the same brett culture to both secondaries. Then you can see what the Brett C as the primary yeast actually did for the end beer after a secondary brett strain (or two) was added

Good point. I guess if anything the primary brett fermentation characteristics would hopefully only add to the secondary fermentation quality with the other brett(s) added. Maybe a good experiment suggestion! Usually my brett secondary beers take about 6 mos or so to really get tasty where I want them.

Isn't that the name of a Dylan album?

Or is it a gay porn? I forget.

Good one man! I'll try to work on the wording better next time.

do it.
you will get more barnyard for sure, but it should add a nice complexity

how long are your Brett primaries usually. Sunday I will be doing my first all brett ferment.

I brewed a 100% brett beer with Brett C. from Wyeast. I made a 1 quart starter about 7 -9 days before brewday. Starting gravity was about 1.049 and I added 45 sec. of oxygen. Brett is an extremely slow fermenter especially to get going. The fermentation took about 5 wks. before the yeast dropped out and it was kegged. I fermented around 65-69 degrees. Plan on giving it a lot of time depending on the size of the starter.
On the day I kegged this one, I also brewed a 1.057 batch of wort and racked it right onto the brett C. yeast cake (with no oxygen) and after 2 wks. there is still some yeast on the surface but it is slowly dropping out. I will wait till it clears before kegging.