(Posted at BBB as well, in case anyone saw it there too.
I'll be brewing a saison with ECY's Farmhouse Brett tomorrow. I just wanted to make sure that my oxygenation step (1 minute with pure O2 before pitching) should remain the same, considering the addition of the Brettanomyces along with the Sacch in primary.
Will the Sacchromyces consume most of the oxygen before the Brett gets a chance? I'm thinking that transferring to a secondary once primary fermentation is slowing will reintroduce enough oxygen for the Brett. Does the Brettanomyces need any additional oxygen aside from what's being picked up in the transfer?
Thanks for any advice!