builderguy
Well-Known Member
I'm thinking of doing 15g of Belgian Brown Ale and putting 5 of it in an oak barrel with Brett Brux. I was planning on using WLP550 for the yeast, but I've read that you should use a neutral yeast (WLP001 or SafeAle 05 for instance) for sour beers if you're going to use Brett Brux in secondary.
Any advice?
Any advice?