So I want to venture into the world of Brett yeast. I have ~3gal of Belgian Golden Strong fermenting on Belgian Strong Ale yeast and it has slowed a bit at 1.024. I'm considering racking off the BSA yeast and fermenting the rest with Brett Bruxellensis.
1) Is that a reasonable amount of fermentables to allow the Brett to do it's thing?
2) I have a vial of WL Brett b--should I pitch the whole thing or only a portion?
3) it's clearly important to use dedicated soft bits for Brett beers. Is there anything else you recommend?
Thanks for any help or suggestions!
1) Is that a reasonable amount of fermentables to allow the Brett to do it's thing?
2) I have a vial of WL Brett b--should I pitch the whole thing or only a portion?
3) it's clearly important to use dedicated soft bits for Brett beers. Is there anything else you recommend?
Thanks for any help or suggestions!