So I made a experimental batch with this method from another thread. It was a Belgian Singel Ale that I used the dregs from Allagash Confluence Ale. I've read those dregs are a mixed culture of their house Sacc yeast and house Brett yeast. A month later I decided I'd test the gravity and give it a taste. The gravity was 1.000 and the taste was pretty clean even for being fermented at 72 ish and with Brett.
I was planning on aging this beer for a while to let the Brett have some time but I'm not sure if it has anymore to eat. So I need some ideas as to what to feed it.
My number one choice right now is some white wine grapes. I thought it would work as a lot of these beers are commercially aged in Chardonnay or similar type wine barrels. But my wine knowledge is minimal, but I do know I can get some fresh grapes now if I hurry.
I was planning on aging this beer for a while to let the Brett have some time but I'm not sure if it has anymore to eat. So I need some ideas as to what to feed it.
My number one choice right now is some white wine grapes. I thought it would work as a lot of these beers are commercially aged in Chardonnay or similar type wine barrels. But my wine knowledge is minimal, but I do know I can get some fresh grapes now if I hurry.
