I guess I'm just completely on this bandwagon of not using Sacc for every beer. What's other folks' success stories with 100% Brett fermentations?

Sorry I will miss your talk in NYC! I am out here in Portland Oregon though so it's a good consolation prize.

Anyway, I'm not sure how it's tasting, but I left a growler of my all brett session ale with Ray for the evening and also a bottle of the Deliverance Kentucky Sour.

Enjoy and thanks for doing the event!

I also made Gose that is now accidently infected with Brett, it is more tart than a traditional Gose, but man it is nice. My fiance thinks its the best beer I have ever made, so what I have found through my recent (8 months) of wild brewing is that my best beers are the wild ones!

By the way, how long will a culture of brett, washed from my all brett beer last in the fridge?

in the last beer I used it in, it was very subtle in the taste but had a very strong acetic/cherry nose

Not yet, it's like a slice of goat cheese (Signiture Ale). I have tasted the Confluence ale yet. Would be good to blend with other bretts (for me).

<<For those who have done many different strains, what is their favorite?>>

1. Fantome black ghost isolate

2. WY lambicus

3. RR temptation isolate

Brewed the singularite recipe out of Wild Brews with the grown up Clausseni from the first batch and it has fermented much quicker (3 wks).

Up next are a pale Sans Le Chat Brett L. and Brett B. batches to age on oak with sour cherries picked this summer followed by a strong flemish style brown with L and B aged on oak and black currants.

I don't know......

Only the ghost knows whats going on there.

For the brettC, many of us have seen slow fermentation performance at lower temps in the 60s. I had to warm mine up into the 70s to get more typical growth rates and fermentation times.

petec

The Drie Fonteinen strain I cultured from Avery 15 is two Brettanomyces strains for me. I have a glossy phenotype and a matted phenotype. The matted has amazing aromas, but the glossy will ferment a 1.070 beer in under ten days usually. I'll be talking again with the company that has this yeast and trying to see which of mine is more similar to the single strain they offer. Getting a culture from them to compare..

I have brewed that recipe before, using the White Labs Brett C strain. Mine fermented quickly, and finished at 1.016, just a few points lower than yours. In my experience, Brett C has a tendency to finish pretty high sometimes. Give it time, but don't worry terribly much if it finished near there.

To answer the post in general:

Brett C is my favorite strain so far. I get a lot of fruit & acidity from it. The (WLP) Brett L beer I did started out really acidic, but after 3-4 weeks in a secondary carboy it had mellowed out to the point where I opted to add dried cherries, blend in some Pinot Noir, and a tube of WLP Brett B for some secondary funk action to give it some depth.

The big problem was that it has zero head-retention. The carbonation is there, but within seconds after a pour it is completely headless. That batch was the only beer I've ever done that turned out with that issue. That aside, it's been tasty and I still enjoy it.

Yep, I used oats too... I've been thinking that if I like the end results of this batch that I would brew a second batch using flaked barley instead. I took a look at the carboy this morning and I've acquired a nice dusty pellicle covering about half of the surface in just the last couple days. Also, on these beers finishing, I found a ppt presentation online that was given by Vinnie at RR and he said that with all-brett beers a 1.060 OG will hit 1.020 in ten days and then it will take roughly another 8 weeks to hit 1.010.