I'm planning out a Flanders Red for next weekend, and it will mark the first time I've used Brett.
As I understand it, most of the time, you pitch a regular Sacch yeast, then the Brett after the primary has begun. But then I also see that Wyeast has a blend that contains Sacch as well. In the interest of not buying two yeasts for one batch, doesn anyone have experience with that stuff? Is there a hard and fast rule as to what you'd want your regular yeast to have done before you throw a pure Brett culture in? And then would you just rack after the normal period? I've heard of some brewers transferring two times and basically aging it in a third carboy.
Is there any tricks I should know about, aside from being even more vigilant than usual about sanitization?
As I understand it, most of the time, you pitch a regular Sacch yeast, then the Brett after the primary has begun. But then I also see that Wyeast has a blend that contains Sacch as well. In the interest of not buying two yeasts for one batch, doesn anyone have experience with that stuff? Is there a hard and fast rule as to what you'd want your regular yeast to have done before you throw a pure Brett culture in? And then would you just rack after the normal period? I've heard of some brewers transferring two times and basically aging it in a third carboy.
Is there any tricks I should know about, aside from being even more vigilant than usual about sanitization?