Is anyone familiar with this yeast strain? It sounds pretty interesting to me as it has some Brett added as well. I was wondering the length of fermentation for primary, then secondary. If secondary is lengthy, would I need to re-pitch another strain of yeast for bottle conditioning?
Thanks in advance!
Steven
You probably would not need to pitch additional bottling yeast if you are not in a hurry. The Brett will eventually consume the carbonating sugar. Sometimes I pitch champagne yeast at bottling when I’m in a hurry.
Thanks Kramerog. I just don’t want to have bottle bombs because of the Brett.
After some more research, I think this strain has been discontinued.
It has been released as a seasonal strain a few times. Not sure when the next release it. I made a very tasty old ale with it a few years ago that is still quite tasty. I’m quite certain it is Brett C and an English strain. So, it wouldn’t be difficult to mimic.
It was last released Fall 2012. I know one of the other Private Collection strains from Fall '12 (3864 - Canadian/Belgian) is out right now, so maybe the Old Ale may be up again soon. You could certainly email Wyeast to see if they have it scheduled for release any time soon. Even if its not scheduled, they definitely base their decisions about what strains to release based on requests. If there is enough of a demand you may see this released again in the near future.
I used this strain several years ago (2006?) and still have just a little bit left in one keg. Haven’t tasted it on over a year but, man! This makes the best Old Ale I ever tasted. The brett really lended a fantatsic cherry like character. I should brew this one again when the strain is released. Very excellent!
Thanks everyone! I’ll email Wyeast for more info. I appreciate all the feedback!
Cheers!