I'm trying to put together an extract recipe to make while my brother and I are doing an all-grain IPA. I am thinking about doing a 3-gallon batch of Porter, with a 100% Brett L. fermentation.
Has anyone done a Brett L Porter before? Should I cold-steep the dark grains to keep the roast character to a minimum, so it doesnt clash with the slightly tart character that Brett L can throw off? Any other tips (other than making a big starter)?
Has anyone done a Brett L Porter before? Should I cold-steep the dark grains to keep the roast character to a minimum, so it doesnt clash with the slightly tart character that Brett L can throw off? Any other tips (other than making a big starter)?