Brett only brews?

[mr hoppy]

Bottled my annual attempt (hit and miss) to clone Orval tonight, and I was wondering has anyone tried doing a brett only beer (thinking Mo' Betta Bretta here - not Orval)? How did it go and what kind of brett did you use?

[mr hoppy]

No one?

HBC is out of stock of WLP's Brett Trois so some one tried it! Come on 'fess up!

[johnrm]

I guess not Mr H...

[Rossa]

I did a Berliner Weiss last week.

[Hop Bomb]

Ive got brett for an 1890 export stout that Ive on. Its for secondary though with oak cubes.

[mr hoppy]

I did a Berliner Weiss last week.

@rossa: Thought BW was lacto and sacch only? Mind I love lacto in beer and I kind of liked Kindl Weiss so I wouldn't mind doing one if HBC get some more lacto in.

@hopbomb: what type?

[Rossa]

The yeast I used was a clean German ale plus Brett. White labs blend.  Just did a regular mash with wheat and pale malt. Nearly no hops and a 15min boil. Can't wait!

[Hop Bomb]

Not sure and Cant check as im on the bus. Its the pineapple aroma one from White labs.

[kev]

Yeah I picked up some to play around with too

[markc]

I did an IPA last week using Brett Trois and hopped with a combo of Citra, Nelson and Moteuka. I'd read that Trois shows a very tropical fruit character when used  in 100% ferments so, I'm hoping it will play up those hops nicely. The starter I made tasted and smelled amazing, like mango juice or something. I pitched it last Wednesday and it took off with a very vigorous ferment that died down after 3 days. I'd expected it to be a bit more of a slow burner but, it was down to 1.020 on Sunday from 1.068. I plan on crashing as much of the yeast out of it as possible before I transfer it to secondary for the dry hops. Apparently, it tends to mute hop character, so, I'm hoping crashing as much out as possible will give the dry hops a chance. I'll post back with an update on how it's going.

[markc]

Hopbomb, it will probably a while before you have an idea, but, let us know how that stout turns out. I have something similar on my to-do list, a stout soured using WLP665 Flemish Ale Blend. I would imagine it would taste fantastic. Are you adding the brett after primary with the oak?

[mr hoppy]

Hi markc,

Sounds really good. what size starter did you use?

[markc]

Hey Mr Happy... I started off with 1 litre of wort at 1.040 for 4 days and stepped it up to 1.5 litres for another 3 days by adding 1/3 of a cup of DME dissolved in half a litre of boiling water. I've no idea of what the actual cell count would be after all that but, there was a substantial amount of yeast at the end of the bottle compared to what was pitched form the vial the week before. I took a reading this evening and it hasn't dropped from 1.020 since Sunday so, I've roused the yeast a bit and put it on a heat pad to try and keep it more around 20/21 c for a few days. I'm hoping it will finish out around 1.006 or so.

[imark]

Watching with interest. My experience has been that Brett and Hops is a difficult balance. Not done all Brett though.
Very surprised you're looking at full attenuation in such a short period. Keep us posted.

[mr hoppy]

Orval?

Seriously though, thanks for posting guys I can't wait to get me mitts on some trois.