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This is from my bitter monk inspiration when I added the dry hops. This is 6 months with a Brett mix, the mix has at least trois, naard and custer in it. Sent from my iPhone using Home Brew

Thanks, I'm stoked on the results and I've already planned out the next batch. I'm gonna do 5 gallons of blackberry next time and just do a split of apricot and raspberry. Sent from my iPhone using Home Brew

One thing I didn't do that I wish I had and will make a point to do next time, is to blend the 2 base batches. They are brewed to the same recipe and use the same yeast but I'm just crazy and want to. Sent from my iPhone using Home Brew

I don't have a pic of the raspberry but next time I open one I post a pic, it honestly didn't pull as much color as the raspberries showed in loss. I will be increasing the amount next time, for more flavor and color. The ratio for raspberry was almost 2 lbs for around 2.5 gallons of beer...

Blackberry Brett, it's the reason I started this project and it was saved for last for that reason. This was worth it. Awesome aromas of funk and sour and blackberry. The flavors of sour fruit overpower everything else. This will lead to me doing a full 5 gallon batch next just for blackberry...

Had a raspberry bottle about 2 days after the apricot and it was pretty spot on. Not as carbed as I would have liked it, probably needs more time. Besides the carbonation, it was as expected, nice sour and tartness with some raspberry in the flavor and nose. Good body to the beer. So far this...

Apricot Brett, it's intense and very good. Lots of sour with a sweetness that fits right in. Very happy with this bottle Sent from my iPhone using Home Brew

Small update, let a buddy have a bottle and he said it was ****in amazing. I might try and crack open a bottle around the 25th to see how it is myself. It seems to be only getting better with age in the bottle. Sent from my iPhone using Home Brew

Blueberry before bottling Raspberry before bottling, notice all the color sucked out of the raspberries. Sent from my iPhone using Home Brew

I have a sour going that has ecy20, es bam culture, dc02, iris c2 and st Bretta culture, plus a sour dreg mix. It has no pellicle and is almost 3 months old it hasn't had exposure to the atmosphere since it went in the BB. The fermentation was almost explosive at first and long since died down...

When these were in primary they didn't have pellicles, only after transfer did the pellicles form. Sent from my iPhone using Home Brew

Honestly in hustle and bustle of bottling I forgot to sample them, if aroma is any indicator. They smelled luscious, fruit and Brett. I'll have to remember to take a sip of the other two when I bottle them. Sent from my iPhone using Home Brew

Bottled the blackberry Brett today. Sent from my iPhone using Home Brew

Bottling the apricot Sent from my iPhone using Home Brew

Added the Chardonnay soaked oak to each bucket. Bottling next month.

Technically, if you pitch ecy20, wouldn't you be actually brewing an oude bruin, oude bruin, and lambic?

Actually it's not only Pedio, a more acidic ph is what makes Brett attenuate in the high ranges. THe reason blending old and young beer in lambic breweries and gueuzeries is because of the turbid mash involved and the very complex wort. The young lambic isn't finished fermenting at all unlike...

I added the cold steep in secondary and then added a recharge from the same leaves at bottling

If you go this route, you will need to let the Brett do its job entirely before bottling. It may not be the funniest thing to taste during fermentation either. The reason being the DMS, chad talks about it when discussing the no boil.

Funk and when and how much is produced is strain dependent, Iris C2 is funky no matter what, sacch or not. it doesnt ferment like a standard primary strain brett or sacch. Mash temps, ingredients, atmospheric exposure, are all things that can affect funk production plus many more.