Originally Posted by Irrenarzt
This is true but he said it was already fermented. If he used a saison yeast, it's probably already attenuated down pretty low already. I've had saisons that ended at 1.004 without brett. 3711 is an animal of a yeast, as are most saison yeasts. I imagine there won't be much left for anything to eat at 1.004.
It depends but you do have a point.
That will depend on the composition of sugars in the wort. Brett will eat dextrinous wort that sacch won't. If you mash for medium to med-high body, you could get decent brett character from finishing with brett with no added sugar.
Otherwise, adding maltodextrin like emjay said will feed it.
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde
1. American Pale 2. American Pale 3. ESB 4. ESB 5. none 6. none
1. Brett Ale 2. none 3. none 4. none 5. none
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles
Current batch #: 246