Dgallo
Instagram: bantam_brews
I’ve found that fast Brett has never produced the same “Brett” character as ones that I waited 6-9 months to mature. Additionally, when co pitching with a lacto strain, I felt my Brett character was greatly reduced. That said, those comments seem to be more about my preference of how much funk I’m looking for.I was replying to an old comment of @RPh_Guy about doing a fast brett sour
the quick method method most certainly works though. Since I know your into hoppy beers I would suggest you try a 100% Bretted fruit ipa. Target 20-30 ibus. Go 70/30 2row/wheat. Use a fruit forward Brett strain at a high cell count. Then dryhop at 1-1.5oz per gallon and add 1 lb per gallon of an acid fruit like passionfruit or pineapple