Should I secondary my 100 percent brett c. fermented beer just like I would with a normal ale, or would I get some beneficial flavor development by aging on the lees in the carboy?
Also, will I get significant flavor development if I rack a conventional ale onto these brett c. lees after I package up the 100 percent brett fermented ale? Or would the slurry be too large for aging a beer on?
Also, will I get significant flavor development if I rack a conventional ale onto these brett c. lees after I package up the 100 percent brett fermented ale? Or would the slurry be too large for aging a beer on?