Originally Posted by Irrenarzt
This is true but he said it was already fermented. If he used a saison yeast, it's probably already attenuated down pretty low already. I've had saisons that ended at 1.004 without brett. 3711 is an animal of a yeast, as are most saison yeasts. I imagine there won't be much left for anything to eat at 1.004.
It depends but you do have a point.
That will depend on the composition of sugars in the wort. Brett will eat dextrinous wort that sacch won't. If you mash for medium to med-high body, you could get decent brett character from finishing with brett with no added sugar.
Otherwise, adding maltodextrin like emjay said will feed it.
1. IPA 2. Golden Pale 3. Belgian Blonde 4. Irish Stout 5.[Nitrogen] ESB
1. Bock 2. Bock 3. DIPA 4. DIPA 5. none 6. none
1. Brett Ale 2. Lambic 3. Lambic 4. none 5. none
About 27 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Golden Pale, ESB