hanuswalrus
Well-Known Member
So I just picked up a fresh package of WY5151 Brett C. I've never brewed any type of lambic or sour beer before but I'm really excited about getting my first one going.
Been reading up on it and I'm thinking I'd like to brew a pale ale and ferment it out w/ US-05 or some other clean ale yeast, and then add the Brett to secondary. From what I've read, the Brett shines much more when added to secondary.
I'm planning to brew a 3 gallon batch but here's where my initial concern comes in. I'm planning on using a 3 gallon glass carboy to do my secondary. When I pitch the Brett into the secondary, is it going to eventually form a krausen or is that not something Brett strains do? I'm worried about head space and if I should leave a little room when racking to secondary..
Also, is a starter recommended for Brett when it's being pitched to secondary?
Thanks in advance to any advice on the subject!
Been reading up on it and I'm thinking I'd like to brew a pale ale and ferment it out w/ US-05 or some other clean ale yeast, and then add the Brett to secondary. From what I've read, the Brett shines much more when added to secondary.
I'm planning to brew a 3 gallon batch but here's where my initial concern comes in. I'm planning on using a 3 gallon glass carboy to do my secondary. When I pitch the Brett into the secondary, is it going to eventually form a krausen or is that not something Brett strains do? I'm worried about head space and if I should leave a little room when racking to secondary..
Also, is a starter recommended for Brett when it's being pitched to secondary?
Thanks in advance to any advice on the subject!