MrOrange
Well-Known Member
So I have 6 gallons of beer in Primary fermenting with Brett L & B from Wyeast. At bottling time I was thinking of racking off 3 gallons and doing a secondary with some Jolly Pumpkin Bam Noire dregs. My questions is this: Since I normally get more fruity aroma/taste instead of funky/horsey with my Brett primary, does anyone know how the Brett will react when the souring bugs are introduced? I would like some funk to come through along with some sourness. Anyone have any input on this?