I am making a "Funkhouse" ale similar to omeggedon (i hope). Anyway, its my 1st time using brett, i pitched it about halfway through active fermentation. I used a saison yeast and it fermented out and now i am getting some bret character in the hydro samples. I plan on letting this one go at least 6 months as i know brett works slow. My question is should i rack it to secondary now and let it go or should i let it sit on the cake in primary.
Primary #2: Amber
Bottled: Oatmeal Stout, Beesley's Barley Wine Ale, Berlinerweiss, Funkhouse
Kegged: O'Kellets Irish Stout, Caribou Slobber, Amarillo Pale Ale