Originally Posted by Gear101
ok say what would happen if you added a BrettB..for a second fermentation..would you need to add sugar..
Brett can eat through some of the more complex sugars that regular sacc can not, this recipes usually cuts out at about 1.013 the past few times ive brewed it. My guess with the brett your gonna need some extra fermentation time and expect this to get pretty dry, my guess is around 1.00.
Maybe other might want to chime in but i dont really feel that this beer has a body that could support some brett character, i feel that this would make the beer really dry and thin and very one dimensional.
just my 2 cents, i like my brett beers to be a bit higher in abv