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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > How to handle Brett?
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Old 03-09-2010, 01:29 AM   #1
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Default How to handle Brett?

Hi all,

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!

karrens is offline
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Old 03-09-2010, 04:00 AM   #2
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Dude, I just responded over on the other forum. Didn't look here quick enough

Primary 1 Traditional Porter
Primary 2 Kentucky Common
Primary 3 air
Primary 4 Air

Secondary 1 air
2 air
3 air
4 air
Fall Amber, Sparkling Cider, Cream Soda, Gum Bleeder II, Dunkel
Damn big drinkin' weekend
Potter1 is offline
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all-grain, brett, sour ale

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