Homebrewtastic
Well-Known Member
So I'm planning a psuedo-belgian pilsner style beer, almost saison like but not quite. I'm planning on using all pilsner malt and a whole bunch of brewer's gold hops. I want to get a little of brett character in there too. I was planning on adding some Brett B at bottling for some of the wet horse blanket flavor.
How much extra can I expect the brett to clean up the beer? I was planning on doing initial fermentation on the Wyeast French Saison 3711. And it attenuates really well (typically down to 1.011 on a low mash).
Would I need to add sugar at bottling with the brett? Or will the remaining sugars be enough? Or should I let the brett hang out for a bit before bottling and then prime as usual?
How much extra can I expect the brett to clean up the beer? I was planning on doing initial fermentation on the Wyeast French Saison 3711. And it attenuates really well (typically down to 1.011 on a low mash).
Would I need to add sugar at bottling with the brett? Or will the remaining sugars be enough? Or should I let the brett hang out for a bit before bottling and then prime as usual?