I'm attempting my first fermentation with Brett Brux, so I will probably have several questions for the experts here over the coming months.
For this fermentation, I'm finishing off a biere de garde with Brett. I left the beer in primary for a bit over 5 weeks, in which time it went from 1.067 to 1.018. This is lower attenuation than I was thinking I'd get, but that's no big deal, b/c I wanted the Brett to have something to chew on.
My question is - should I add additional sugar to the secondary to give it more to work on, or just let it finish off the last ~2 points? It seems like having the biere de garde yeast (Wyeast's recent private selection 3725) tackle the first 5 points and then the Brett finish the last ~2 points will produce a beer with a nice Brett character, but retaining the tell-tale biere de garde flavor as well. But this is my first go at this, so I'm soliciting opinions - Thanks for the help!
For this fermentation, I'm finishing off a biere de garde with Brett. I left the beer in primary for a bit over 5 weeks, in which time it went from 1.067 to 1.018. This is lower attenuation than I was thinking I'd get, but that's no big deal, b/c I wanted the Brett to have something to chew on.
My question is - should I add additional sugar to the secondary to give it more to work on, or just let it finish off the last ~2 points? It seems like having the biere de garde yeast (Wyeast's recent private selection 3725) tackle the first 5 points and then the Brett finish the last ~2 points will produce a beer with a nice Brett character, but retaining the tell-tale biere de garde flavor as well. But this is my first go at this, so I'm soliciting opinions - Thanks for the help!