I have a 100% Brett B and L combo beer that I will be bottling soon and now I'm starting to think about brewing a Porter or Stout for the winter and throwing it on top of this yeast cake.
Has anyone here done a 100% Brett Porter or Stout?
What types of things should I be thinking about before trying this?
I would probably add some acid malt to any of the recipes just to help out the Brett.
Do you think this combination of yeasts would produce a good porter or stout?
Has anyone here done a 100% Brett Porter or Stout?
What types of things should I be thinking about before trying this?
I would probably add some acid malt to any of the recipes just to help out the Brett.
Do you think this combination of yeasts would produce a good porter or stout?