nkacree
Member
I have a Double IPA that I had originally kegged and force carbed. Its finished, drinkable, carbed and all is good. I have gotten the bright idea to pull 2 gallons of it off the keg into a glass carboy and add some candy sugar and Brettanomyces lambicus.
My question pertains to the secondary fermentation with the Brett. Do I need to "flatten" the base beer and reoxygenate before I add the sugar and brett? Do I just need to flatten the base beer so its no longer heavily carbonated? I gather that Brett is typically used in secondary, so I'm going to assume it prob doesn't require an oxygenated environment to do its funky bidding but I also don't want to waste $$ on expensive Brett Wyeast that doesn't take off in a carbonated base beer.
Thanks for your advice!
My question pertains to the secondary fermentation with the Brett. Do I need to "flatten" the base beer and reoxygenate before I add the sugar and brett? Do I just need to flatten the base beer so its no longer heavily carbonated? I gather that Brett is typically used in secondary, so I'm going to assume it prob doesn't require an oxygenated environment to do its funky bidding but I also don't want to waste $$ on expensive Brett Wyeast that doesn't take off in a carbonated base beer.
Thanks for your advice!
