100% Brett Fermentations

[RushingDuckBrew]

I'm looking into doing a Wit but instead of normal Belgian strains, I'm thinking about doing 100% Brett. My goal is to get some unique fruity flavors/funk without going full on sour. I'm trying to see how to fit this into my production schedule, but I'm not positive how long out from release to brew it. I've heard a few brewers mention that Brett will essentially ferment out in about the same time as normal Ale strains (maybe a week or so longer). Does anyone here have any anecdotal experience that could help, and if so what Brett strain did you use and how did you handle it (ferm temp, starting OG, pitch rate, O2 levels, etc.) Thanks for any help.


Dan Hitchcock
Rushing Duck Brewing Company

[crawfdan]

Check out http://www.brettanomycesproject.com/dissertation/
Lots of information about pure brett fermentations. Its all the research and work done by Chad Yakobson for his Masters.

[kugeman]

Dan, Talk to Jeff at Peekskill. He has experience doing 100% Brett fermentations in a highly scheduled production brewery.