LynnHomeBrewer
Active Member
So I have my Saison Wort fermenting in secondary. I'm thinking of aging it there for 5 months and bottling in March. Kinda like how Belgians did/do with the historic Saisons and farmhouse ales.
Does anyone have experience fermenting their Wort with Brett infected yeast? Same as WLP670 or different brand. I'd like some input, results or advice with Brett infections.
I tasted to gravity reading and its loaded with funk! Can't wait till March!
Thank you all,
Sean
Does anyone have experience fermenting their Wort with Brett infected yeast? Same as WLP670 or different brand. I'd like some input, results or advice with Brett infections.
I tasted to gravity reading and its loaded with funk! Can't wait till March!
Thank you all,
Sean