wes200x
Member
Okay so I made a replica of the Bruery Tart Of Darkness from morebeer I mash at 157 to leave some complex sugars for the bret and pitched the roeselare at 65F and let it free rise to 68F during primary. Once the primary was dying down after a week and a half I let the temp rise to mid 70's to let the bret take over.
SO the ? The primary yeast stopped at 1.035 after 2 weeks in the mid 70's it has only fallen to 1.030. The starting gravity was 1.076. Should I have pitched 2 bags. I know you are not supposed to make a starter with it. Do you think the brett will take it down to final gravity before the bacteria drop the ph enough to kill the brett. Or should i add more brett to build the cell count to give it more of a chance.
SO the ? The primary yeast stopped at 1.035 after 2 weeks in the mid 70's it has only fallen to 1.030. The starting gravity was 1.076. Should I have pitched 2 bags. I know you are not supposed to make a starter with it. Do you think the brett will take it down to final gravity before the bacteria drop the ph enough to kill the brett. Or should i add more brett to build the cell count to give it more of a chance.