I have some WLP650 (Brett B). I'm going to make a starter and use in to add some Brett to a couple of gallons of each of my next several brews. Looks like it will be about 12 gallons over the next couple of months; I have 2 batches that are almost ready to bottle that I could steal a couple of gallons from. Thought it would be a good way to get some variety and plenty of use out of the vial. Just need to keep feeding the starter. I have lots of 1.25 gallon glass carboys that I can store the beer away in for 6 to 9 months.
I also thought I might try an all-brett beer with it to finish out the starter at the end, but I'm not sure what to do or what to expect, and wondered if anyone could give some advice or experience:
- I read that as the primary yeast, it acts like regular yeast and ferments quickly and doesn't ferment as low as if it is the secondary yeast. Does this mean it can be bottled and consumed within a couple of months?
- What does Brett yeast give to the beer when it is the primary yeast?
- What styles of beer would be best?
- What temperature is best to ferment at?
Any advice appreciated.
I also thought I might try an all-brett beer with it to finish out the starter at the end, but I'm not sure what to do or what to expect, and wondered if anyone could give some advice or experience:
- I read that as the primary yeast, it acts like regular yeast and ferments quickly and doesn't ferment as low as if it is the secondary yeast. Does this mean it can be bottled and consumed within a couple of months?
- What does Brett yeast give to the beer when it is the primary yeast?
- What styles of beer would be best?
- What temperature is best to ferment at?
Any advice appreciated.