I dont know if I am the one to "school" anyone in the wild brewing world as I just reached my 1 yr anniversary in the art so Im far from an expert. Most of what I have learned is from MadFermentationist/Wild Brews/and 1 gallon experiments.

For the most part yes. You can get some tartness from from some strains of Brett but but if you want something SOUR pitching Lacto and Pedio can get you there.

But honestly, Ive done more with blends than pitching each culture separately so Im not that knowledgeable on what to pitch when when it comes to Pedio and Lacto.



I think the best way to get into this is the 1 gallon batch and pitch commercial dregs path. You can buy 1 gallon glass carboys for cheap, buy a separate racking cane and one of those hose clamps so you can just rack right from the primary into bottles. At least thats how I started.

You can dose with Brett at bottling but Ive never done it, I think that method can be a little unpredictable. You'll have to try to calculate your carbonation volumes based on how far you think the brett will attenuate in the bottle. It can be done but will take some planning/research.

That sounds like a nightmare.

Yea I would never do that but I know that some people use Brett to prime their bottles as opposed to adding priming sugar (or adding enough priming solution for something like 1.5 volumes and allowing Brett to do the rest).

Thanks for the response Coff.

One last question: let's say I take 1 gal of a 1.060 saison and throw in a starter of some bottle dregs from a 100% brett beer. Any idea about how long until this beer is ready to bottle?

So youre going to ferment it with Brett as the primary strain? No Sacchromyces? If thats what youre doing you'll want to build that Brett starter up to lager pitching rates or close enough. An all Brett beer will be done in about 4-6 weeks, it attenuates just like Sacchromyces when used as the primary strain. When we all brewed the ESB earlier this fall I did a 10 gallon batch and fermented half with Brett C, it turned out awesome and finished in 5 weeks.

If youre pitching it as a secondary strain its going to take much longer, that situation Brett will work on metabolizing those long chain sugars that Sacch cannot ferment and that takes time. Id say anywhere from 3-6 months depending on the beer, I usually take a reading once a month to see where its at. Sometimes it can move 1 point a month so you need to spread out the readings. I usually dont take the first reading until 3 months anyway.

I picked up a few bottles of this the other day. Has anybody had it yet? I hear it's a little tame right now but will be nice with one age on it once the Brett takes over more.

I'm also thinking of using the dregs from a bottle of this and try to build it up to use as the only thing to ferment the Saison I mentioned earlier. Anybody ever built up from bottle dregs?

I bought one bottle the other day ($16 after tax) and wish I'd read all the people saying to put it up for a while before I drank it. Really... boring. It was ok, but nothing past that, and certainly not worth the $16.

I do hear it really compliments Doritos, though.

I've been waiting to get my hands on it, I haven't seen it around Philly yet.

Lol at the Doritos comment.

If it is $16 in Philly I'll be shocked, and actually very happy. It'll probably be more mid to late $20s.

Prices are so ****ed up by me, at the bottle shop a few blocks away a bottle of Jolly Pumpkins Bam Bier, one of my absolute favorites, is $22 for a 750 ml. But if I cruise I've the bridge to NJ for the same beer, $9.99

TN has the highest beer taxes in the country, so I was surprised at the price relative to what others were paying as well.

is PA the worst place to buy beer/wine? i remember 15 years ago my mother and i were visitng for weekend and she couldnt find a bottle of wine to buy anywhere. so she asked someone and they said to go into a restaurant or bar and ask to purchase a bottle there. is this how it works in random parts of PA? I dont recall where we were but it wasnt near a big city.

Saw Brux last night at my local ABC for $15.xx. I've got 15 gallons of beer and 5 gallons of mead that need to be bottled but exams are this week and next week :-\. First world problems.

It probably is one of the worst, doesnt Utah only let people drink beer under 4% or something? Anyway, yea its annoying bc the State owns all of the liquor stores and they jack up prices on spirits and wine, then to get beer you have to go to separate bottle shops or beer distributors. Its a pain in the ass but despite all of that we get a pretty killer beer selection in Philly.

I dont know where you were but it must have been in the middel of nowhere bc I have never went to a restaurant to buy a bottle of wine. I would buy it at one of the State stores although they close at 9pm and arent open on Sundays.

A few years ago I was in PA for a family reunion on my wife's side, and I had to go into a bar to purchase a sixer to go. We where on the outskirts of Wilksebarre - but no grocery stores, convenience stores, or gas stations had beer for sale.

Yea you cant buy any alcohol at those kinds of places in PA. Its all specialty joints.

Jesus man,I thought SC was bad. You really can't purchase beer in gas stations or grocery stores?