WilliamWS
Well-Known Member
I've been kicking around the idea of doing an all-brett RIS with Brett-B Trois and Brett-C. I've done a number of soured farmhouse ales, etc. but have never done an all-brett fermentation.
It's my understanding that brett doesn't attenuate quite as much by itself. So my question is what sort of attenuation should I expect (shooting for an OG around 1.100)?
Thanks
It's my understanding that brett doesn't attenuate quite as much by itself. So my question is what sort of attenuation should I expect (shooting for an OG around 1.100)?
Thanks