Bensiff
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- Mar 13, 2008
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I have 10 gallons of saison fermenting out right now. I want to hit half of it with brett. Given the seemingly super-attenuation of 3711 I figure by the time I hit it with brett the only thing left for the brett to eat will be the 3711 yeast itself and will take months to get a brett character. Anyone have experience or thoughts on this because I sure to like a subtle bit of barn in my saisons? Oh, and thoughts on what strain of brett would be nice too, I have played with brett b enough, but don't have experience with the other strains.