BrewNow
Well-Known Member
Im planning to ferment a Saison with the Belgian strain (3724) from WYeast and aging with Brett (post primary) for about 6 months. Ill be using the brux stain (5112), also from WYeast. Couple of questions:
+ What is the minimal finishing gravity following primary fermentation for the brett to begin work on?
+ The brett needs something to eat, so if the finishing gravity after primary is too low, I have been told to add malto dextrine. Brett eats these complex sugars while the 3724 will leave them alone. Is this a good technique? Any other recommendations?
+ Can I rack the beer off primary into a keg then pitch the brett directly into the keg? My concern is there anything such as a yeast cake, that I need to be concerned with?
Ive never used brett and dont really know what to expect.
+ What is the minimal finishing gravity following primary fermentation for the brett to begin work on?
+ The brett needs something to eat, so if the finishing gravity after primary is too low, I have been told to add malto dextrine. Brett eats these complex sugars while the 3724 will leave them alone. Is this a good technique? Any other recommendations?
+ Can I rack the beer off primary into a keg then pitch the brett directly into the keg? My concern is there anything such as a yeast cake, that I need to be concerned with?
Ive never used brett and dont really know what to expect.