So this will be my first time using Brett. I picked up a pack of wyeast Brett b, and my plan was to use it on a tripel that has been bulk aging since April and a saison that I brewed about a month ago. I was going to do a gallon of each in glass jugs. The tripel started at 1.090 (I added 2#s of sugar during ferementation to get it up to 1.110ish) and it is sitting at about 1.008 now using wyeast 3787 Trappist Hi Gravity. The saison started around 1.065 and is just about at 1.001-2 using 3711. Way lower than I anticipated. I plan on doing a rye saison in a few days and was thinking about adding Brett to a gallon of that. I am even playing with the idea of blending 2 of the beers into a gallon jug and adding Brett to that just to experiment and see what happens. All are 5 gallon batches. The rest of the batches will either be dry hopped, aged on wine or bourbon soaked oak cubes, or left alone.
So for the first question, should I make a starter with the Brett so I can up the cell count to make sure I have enough yeast to add to all the different carboys? There would only be 3 or 4 1 gallon containers. I also wouldnt mind saving some and keeping a container full of Brett for other batches.
Would there be much of anything left for the Brett in the saison that is down to 1.001? It doesn't really need much right?
When Im fermenting this upcoming rye saison, should I rack it to a carboy with the Brett before the primary yeast have finished to give the Brett more to work with? Then I could compare it to
Thoughts on a saison/tripel blend?
Thanks for the help
So for the first question, should I make a starter with the Brett so I can up the cell count to make sure I have enough yeast to add to all the different carboys? There would only be 3 or 4 1 gallon containers. I also wouldnt mind saving some and keeping a container full of Brett for other batches.
Would there be much of anything left for the Brett in the saison that is down to 1.001? It doesn't really need much right?
When Im fermenting this upcoming rye saison, should I rack it to a carboy with the Brett before the primary yeast have finished to give the Brett more to work with? Then I could compare it to
Thoughts on a saison/tripel blend?
Thanks for the help