Sorry if this has been answered before I tried googling but couldn't really find what I was looking for. I just kegged my first 100% percent brett pale ale. Its about 5 months old and I threw my priming sugar and fresh Tahoma hops into the keg.
So the question is when it comes to a brett only beer does it follow a typical conditioning schedule of three weeks like a sacch conditioning? Or will it take longer than that? I know brett is considered to be slow but does this necessarily hold true when its the only yeast pitched in high quantitys? I did not pitch any other yeast and dont want to chill it down before it has properly carbed in the keg. Thanks.
As an aside has anyone ever messed with tahoma hops? What are your thoughts? This is my first experience with them and am excited to taste. Its the only hop used throughout the beer.
So the question is when it comes to a brett only beer does it follow a typical conditioning schedule of three weeks like a sacch conditioning? Or will it take longer than that? I know brett is considered to be slow but does this necessarily hold true when its the only yeast pitched in high quantitys? I did not pitch any other yeast and dont want to chill it down before it has properly carbed in the keg. Thanks.
As an aside has anyone ever messed with tahoma hops? What are your thoughts? This is my first experience with them and am excited to taste. Its the only hop used throughout the beer.