I made a Wyeast Brett B and Wyeast Belgian Saison beer about one month ago. I am going to let it age to get a more pronounced Brett flavor.
I am interested in making a new Saison wort and pitching it directly on the cake. This time I am looking to make a quick Saison one month or so. I am going to rack into a keg, keep cold and drink. I am basically just trying to save money by reusing this cake. I donít care if I get the big Brett characteristics this time around.
Question: Will this work? Addition advice? Personal experiences?
Kegged: Galaxy IPA, Belgian Dubbel and Cherry Funk (Flanders Red + 10 lbs cherries)
Primary: Ned Flanders Red, RR Consecration on 2nd Gen Roeselare, Soured BDSA, Brett B ESB, Brett Trios Oatmeal Stout runnings.
Next: Oro de Calabaza Clone, Backwoods Bastard Clone, House IPA, House APA, German Hefe.