tag:blogger.com,1999:blog-8081751738815878503.post5759951219771033084..comments2023-04-14T03:40:29.342-04:00Comments on Sui Generis Brewing: All Brett PorterBryanhttp://www.blogger.com/profile/16672407110077541595noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-8081751738815878503.post-9871279140522376672016-11-04T13:43:14.085-04:002016-11-04T13:43:14.085-04:00Oh, great, thanks!Oh, great, thanks!Dominik Pietschhttps://www.blogger.com/profile/01237965081292155968noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-38236699341620500742016-10-17T08:37:49.249-04:002016-10-17T08:37:49.249-04:00Answer can be found in the tasting notes:
http://s...Answer can be found in the tasting notes:<br />http://suigenerisbrewing.blogspot.ca/2014/03/better-late-then-never-hail-brett.html<br /><br />Long story short, it came out without a lot of brett character, and was more on-par with an English-style brown ale than a bretted porter.Bryanhttps://www.blogger.com/profile/16672407110077541595noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-4490098416901772712016-10-14T15:40:36.612-04:002016-10-14T15:40:36.612-04:00Sounds like a real nice recipe! How did this turn ...Sounds like a real nice recipe! How did this turn out?Dominiknoreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-72172868496741210272014-01-19T15:44:24.592-05:002014-01-19T15:44:24.592-05:00Thanks for the feedback - I'm happy to hear ot...Thanks for the feedback - I'm happy to hear others are having success with Brett in non-classical styles. I'd point out that the wyeast B. lambicus isn't phenol negative; it simply produces less than other strains (such as the white labs B. lambicus). <br /><br />I'm expecting the ferment to take about a month, and will be posting about how it works out (good or bad) then.<br /><br />BryanBryanhttps://www.blogger.com/profile/16672407110077541595noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-24589527962766907952014-01-19T15:12:36.437-05:002014-01-19T15:12:36.437-05:00Good stuff. I've been getting more into brett...Good stuff. I've been getting more into brett- got some wonderful pineapple/mango in an IPA I made with 100% brett, and just yesterday I brewed up a barleywine and pitched US-04 and WLP653. I had no idea about the interaction with the dark malts- thankfully there aren't any in this brew. I had also assumed the white labs and wyeast lambicus strain were basically the same; its interesting that one is phenol positive while the other is not. But a roastier beer is definitely something I have been meaning to brett- I'll be on the look out for your review of this one.<br />- Dennis, <a href="http://lifefermented.wordpress.com" rel="nofollow">Life Fermented Blog</a><br />-Anonymousnoreply@blogger.com