I originally posted this in a different subforum and was directed here.
I started my first all-grain batch this past weekend (50/50 pale malt and pilsner) for a sour ale. I'm looking at a two-week primary followed by a four to six-month secondary. I've never done a secondary fermentation with extract, so I'm not entirely sure how to proceed once the two weeks are up. I'm going to be using Brett b., but I'm not sure how I should prepare and pitch it. Should I culture a starter? Should I empty the fermenter and clean out the trub before pitching? Just pour the Brett right in out of the fridge? The OG was ~1.09 and I'm looking to get it down to around 1.005 final, about 1.012 after the primary.
Thanks very much for any help!