As far as I can find no one else will admit to having tried brewing the Bratty Brat recipe from the EB book. I did this fall and entered it into a competition sponsored in part by my LHBS. The results were so...er, unusual that they asked me to write up the experience and have posted it as a blog post.
Has anyone else tried this one? We ended up with an infection that soured it (our fault) and some major problems carbonating by bottle conditioning. I think perhaps one of the 7 spices might have been interfering with the yeast/bacteria culture in the bottles because the ones with higher levels of spice (we added variable tincture quantities at bottling) were consistently not carbonating but the less spiced ones were.
Does anyone have any experience with any of the following suppressing yeast?
Allspice, Black Pepper, Caraway Seed, Celery Seed, Clove, Ginger, Nutmeg
I'm currently re-brewing this one but without all the spices, I'll add some tincture at bottling because I don't really need 2 cases of something this peculiar.