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Author Topic: learning about brett  (Read 1878 times)

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Offline mr. furley

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Offline wingnut

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Re: learning about brett
« Reply #1 on: November 19, 2014, 03:33:04 PM »
Fahv-ruh?

Offline emerge

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Re: learning about brett
« Reply #2 on: November 19, 2014, 05:20:31 PM »
Just had a DIPA bottled with Brett Trois, the yeast was almost like a tropical hop with dried mango/papaya notes. Pretty crazy.

Offline rhoadsrage

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Re: learning about brett
« Reply #3 on: November 19, 2014, 05:36:09 PM »
I love brett, but I think it is really much harder to work with than cultured yeast.   You have to have the right precursors to get it to throw throw those great flavors.   I have had more than a few brett beers that just taste like that bland field corn quality.  Mostly 100% brett brewed. 

 http://www.themadfermentationist.com/2014/11/phenols-and-brett-initial-results.html
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