Originally Posted by bryix
Hey guys. Not sure if I saw this here or elsewhere, but I seem to recall someone making a Brett Hefeweizen by removing the lid of the fermenter during high krausen and letting it ferment out like that in the fermentation chamber.
Anyone do anything like this or have any ideas or suggestions?
while it is possible that some stray Brett cells could land in an open fermentor you would have a hard time knowing without a microscope, any number of can and will be in there. if you want a Brett fermented hefeweizen the best thing to do is inoculate the wort with Brett directly rather than waiting for a chance infection. while it is not a traditional beer to ferment with Brett (who cares about tradition in brewing anyway?) do it if you are inclined. Brett does not take any longer than regular sacc to ferment a beer so you can still drink it young but it will continue to develop in flavor with time.