rbridges01
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- Joined
- Sep 2, 2007
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Hey Wild Brewers -
I typically use a belgium yeast for primary fermintation and then add the brett to the scondary. I'm using White labs Belgian sour mix and it has :
Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.
Since it already has Saccharomyces should I bother ferminting with my Belgian yeast? I've never done a 100% Brett beer before and want to make sure it ferments out ok. Thoughts?
Peace Out
I typically use a belgium yeast for primary fermintation and then add the brett to the scondary. I'm using White labs Belgian sour mix and it has :
Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.
Since it already has Saccharomyces should I bother ferminting with my Belgian yeast? I've never done a 100% Brett beer before and want to make sure it ferments out ok. Thoughts?
Peace Out