17lbs Maris Otter 91%
8oz Bisquit 3%
8oz Special B 3%
8oz Treacle 3% (or molasses/Homemade Dark Candy Syrup)
I will be pitching onto a yeast cake of 1968 that currently has a Best Bitter on it. I would like to add Brett B & C to the mix, for just a touch of sour cherry and some horsey notes.
I am surprised to see that the attenuation levels for these yeasts are 69% and 72% respectively (according to Beersmith).
So my questions are as follows....
Are these attenuation numbers accurate?
Should I just add the brett during primary?
Do I need to adjust my mash temp to prevent the FG from being too high or to low?
Should I be concerned about a high FG from using an under-attenuating English Ale Strain such as 1968?
Cheers, happy brewing!