does the concensus think its still better to add fruit to a scondary even if it's a 100% brett beer? if it's a recipe w/ zero sacch & all brett, why would there be a lag time in big brett production and utilization of the fruit? seems like you'd be jumping ahead in time based on the timeline. the only worry i have is that the fruit could contain some kinda nasty that might infect prior to the brett getting ahold of the wort and dominating. should i add the remaining yeast i have saved from a brett b & l batch to make sure the yeast population is better established?
i'm doing a cranberry lambic today and am gonna add 2lb dried cranberries soaking in beajolais & the quart starter of WL brett lambicus. the cranberries aren't completely covered in wine which requires them to be turned occasionally, plus they have been soaking for only 24 hours which is prob too little to disinfect in any way. i'll add more cranberries in the future if needed. snow days rock
edit: i did add the leftover yeast dregs of the brett L & B from a previous batch which i collected from the secondary. between the brett L quart starter and the leftover yeast i collected the batch is fermenting right along 24 hours later. seriously though, without adding any sacch or pedioccus, the brett is going full strenght which takes out the 8 month waiting time of letting the other two (sacch & pedio) do their work prior to the brett. is this a bad assumption or does this theory hold water?