joshrosborne
Well-Known Member
From my reading, it seems that Brett, when combined with a Sacch strain, subjugates itself in primary fermentation and then does most of its work after the fact on the residual sugars, dead sacch yeast, and various chemical compounds. In this case, it acts super-attenuative, bringing terminal gravity down to about nothing.
Does this work the same way if one uses no sacch, but several Brett yeast strains? Would one strain take the front seat and do the primary fermentation work, while the other takes a back seat and finish up after the first is done?
I know that a single strain of Brett, when used as the only yeast in primary fermentation, acts a lot like Brett, but how to two strains act in coordination?
Does this work the same way if one uses no sacch, but several Brett yeast strains? Would one strain take the front seat and do the primary fermentation work, while the other takes a back seat and finish up after the first is done?
I know that a single strain of Brett, when used as the only yeast in primary fermentation, acts a lot like Brett, but how to two strains act in coordination?