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Old 01-03-2009, 10:50 PM   #1
Surfman
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I am making a "Funkhouse" ale similar to omeggedon (i hope). Anyway, its my 1st time using brett, i pitched it about halfway through active fermentation. I used a saison yeast and it fermented out and now i am getting some bret character in the hydro samples. I plan on letting this one go at least 6 months as i know brett works slow. My question is should i rack it to secondary now and let it go or should i let it sit on the cake in primary.

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Old 01-04-2009, 02:16 AM   #2
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I'd suggest getting it off of the yeast cake since in the long-term (more than a month or two) the yeast will start to die off and give off-flavors (autolysis).

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Old 01-04-2009, 03:46 AM   #3
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Yeah I have to agree, I would transfer to secondary and let it ride it out there.

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