Which flavor of Brettanomyces?

[jmrybak]

Hey all,

I have an Orval- ish inspired Belgian specialty ale currently completing the extended dry hopping this recipe requires. After primary fermentation over 7 days or so with ECY09- Belgian Abbaye, employing a low 60's to low 70's temperature ramp up, I am very happy with the esters and phenolics of the base beer. But now its time to build some more complexity and just get a bit wild with some Brettanomyces.

I'm thinking of splitting the batch into 3 smaller fermenters and adding an assortment of strains I have on hand.
-Brettanomyces bruxellensis
-Brettanomyces bruxellensis trois
- "Funk Weapon #2"- Bootleg biology: a pure but unidentified Brettanomyces
-Brettanomyces claussenii
-Three Brettanomyces blend- harvested from a pair of Yazoo Embrace the Funk bottles

I'm leaning towards the first three. What do you all think? Any suggestions? I have only worked with the Blend before (really nice in a Roraima Amber Ale).

More details, fermentation stats, and the recipe for the Belgian One

 

[secondbase]

Depends on the type of character you're looking for.

Brett Brux is going to give you the classic barnyard brett funk. Funk Weapon #2 leans more towards the tropical side of things, similar to Brett Drie if I had to compare it to something. Claussenii is a mild strain of brett that gives an awesome pineapple flavor after about 6 months. Trois is actually a strain of wild saccharomyces and will not turn your beer funky.