I have been planning to do a funky Saison in August, but haven't really locked down a recipe yet. I want to finish it by giving it some Brett funk. I had a couple of questions.
First, I do plan to use Wyeast's 3724 because I want that flavor. I'll be ramping temperatures to try and get it as low as possible and for the great associated flavors. However, this will also be my first time using Brett. If I mash low (~145) as suggested to dry out Saison, will there be anything for the Brett to do (FG ~=1.006)? If I mash higher (152 - 154) and it finished high (~1.012) will the Brett bring it down where it's supposed to be?
Thanks!
First, I do plan to use Wyeast's 3724 because I want that flavor. I'll be ramping temperatures to try and get it as low as possible and for the great associated flavors. However, this will also be my first time using Brett. If I mash low (~145) as suggested to dry out Saison, will there be anything for the Brett to do (FG ~=1.006)? If I mash higher (152 - 154) and it finished high (~1.012) will the Brett bring it down where it's supposed to be?
Thanks!