The Sweet Flemish Brett
Description: Brettanomyces bruxellensis sp.(Probable)
Recommended Temperature Range: 68 F to 75 F
Tasting Notes: Produces a sweet, slightly fruity profile with just a hint of barnyard and spicy phenolics
7 days at 71 F in 1045 sweet wort, Ph 5.5:
Final Ph—5.3 (2 X acidification)
7 days at 71 F in 1045 sweet wort plus 1% lactic acid Ph 3.6:
General Notes: Brew with GB144 on it’s own to make an all brett beer, in a primary fermentation with an ale yeast for a complex blended profile or in a secondary to add character during aging.