aardii
Active Member
As a new homebrewer there are a ton of thing's I want to try. Two of which have consumed me for the past couple weeks are incremental feeding after primary fermentation for a higher ABV and brewing with wild yeasts, particularly Brett C. I heard about incremental feeding on Jamil's "Can You Brew It?", where they tried to clone one of my favorite beers, Dogfish Head's 120min IPA. The brewer said he pitched a normal ale yeast and then a high gravity yeast which he fed with dextrose twice daily and aerated.
My question is, could I pitch Brett C after primary fermentation and then feed it to get a higher ABV and that notorious pineapple flavor? Should I move my fermentation temperature up from 68 to say, 75? I've read Brett likes warmer temps. I've also read it likes more complicated sugars, so would feeding dextrose be superfluous? Any help would be appreciated Thanks!
EDIT: I already have lactose in my beer, would that be enough for the brett to eat? Could I continue to feed it lactose?
2nd EDIT: Apparently, no go on lactose. Brett C doesn't eat it, which brings me back to my somewhat initial question, WTF do i feed it?
My question is, could I pitch Brett C after primary fermentation and then feed it to get a higher ABV and that notorious pineapple flavor? Should I move my fermentation temperature up from 68 to say, 75? I've read Brett likes warmer temps. I've also read it likes more complicated sugars, so would feeding dextrose be superfluous? Any help would be appreciated Thanks!
EDIT: I already have lactose in my beer, would that be enough for the brett to eat? Could I continue to feed it lactose?
2nd EDIT: Apparently, no go on lactose. Brett C doesn't eat it, which brings me back to my somewhat initial question, WTF do i feed it?