Coff
Well-Known Member
So I brewed a 100% Brett C fermented ESB, which is now fully bottle conditioned. Im wondering what type of shape the Brett in the dregs of the bottle are in. I'm racking a Saison tomorrow and was thinking of throwing a few gallons in secondary then pitching the dregs of this beer.
What Im worried about is if this Brett has become accustomed to fermenting simple sugars and wont be able to attenuate the Saison any further. I may not be wording this properly...
What Im worried about is if this Brett has become accustomed to fermenting simple sugars and wont be able to attenuate the Saison any further. I may not be wording this properly...