I conjured up a 1.076 Old Ale using the Wyeast 9097, Old Ale blend of sacch and brett.
I fermented right in the 68-75 degree range Wyeast recommends. Two weeks later, assuming my Sacchies have finished their job and conceded the rest of the work to the Bretties
does it matter at what temp I bulk age in secondary?
Meaning, does that recommended temperature range of 68-75 apply to both the Sacchs and the Bretts, or can I trust the Brett do its thing in my basement @ 64 degrees, or even in my garage this winter at anywhere from 60 down to 40?