Brett Also Brewday

More is better, right? Time to add to the growing fun that has become my-now-long-term Brettanomyces experiment. Warmer weather is leading to active fermentations: as with the second run of custersianus, the 100/ECY04 version is currently trying to add a permanent contribution to my house character.

145. Brett Also
4 lbs. MFB Special Aromatic
4 lbs. Weyermann Pilsen
2 lbs. Breiss White Wheat
1 lb. Acidulated Malt

Mash @ 150° F for 90 minutes w/ 3 ½ gallons of RO water & 2 g. gypsum; collected 2 ¼ gallons @ 1.084
Batch sparge @ 173° F for 20 minutes w/ 4 gallons RO water & 2 g. gypsum; collected 4 gallons @ 1.024

Collected 6 ¼ gallons; added 1 ¼ gallons RO water, brought to a boil (60 minutes), & added:
w/60 to go: 1 ¼ oz. Comet leaf 11.0% AA 

w/5 to go: 1 oz. Comet leaf 11.0% AA

Let stand for 20 minutes, chilled, and racked onto:
145a. yeast cake of 136e. Wyeast 5526 Brettanomyces lambicus plus 3 Hungarian house toast oak cubes
Brewed: 5/10/2013
Secondary:
Bottled: 

145b. yeast cake of 138a. batch 100 wild raspberry/ECY04 combination plus 3 Hungarian house toast oak cubes
Brewed: 5/10/2013
Secondary:
Bottled: 

OG: 1.050 @ 73° F; dropped to 68° F over first 8 hours
FG:

Tasting Notes: