I have brewed myself a saison with the WLP585 as the primary yeast strain. The beer got down to 1.003 in the primary. This wasn't my plan, but my mash temp got down to 147 by the end. I am now wanting to pitch the Wyeast 5112 Brettanomyces bruxellensis into the secondary. The way I see it is I have three choices going into the secondary.
a) I could add maltodextrin to the beer to add some food for the funk.
b) I could pull an unconverted portion of the mash from my next beer and boil to denature the enzymes then add to the secondary of the saison. Similar to a turbid mash.
c) I could do nothing and move to seconary add the brett and let nature take it's course.
I am not very experienced with using brett so any advise would be helpful.
Tap 1: Bohemian Plisner
Tap 2: Munich Dunkle
Lagering: Rauch Bier
Primary: Saison Brux
Barrel Aging: Flanders Red
Bottle Aging: Flander Brown
a) I could add maltodextrin to the beer to add some food for the funk.
b) I could pull an unconverted portion of the mash from my next beer and boil to denature the enzymes then add to the secondary of the saison. Similar to a turbid mash.
c) I could do nothing and move to seconary add the brett and let nature take it's course.
I am not very experienced with using brett so any advise would be helpful.
Tap 1: Bohemian Plisner
Tap 2: Munich Dunkle
Lagering: Rauch Bier
Primary: Saison Brux
Barrel Aging: Flanders Red
Bottle Aging: Flander Brown