YOpassDAmike
Well-Known Member
- Joined
- Jul 13, 2015
- Messages
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Hello,
Currently in my fermenter I have 4 gallons of my wild sour aging with lactobacillus. I am contemplating dividing up the 4 gallons to 1 gallon jugs to add different fruits to each gallon. However, I purchased a 3floyds battle priest (fermented with brett) and want to add the dregs to one of the gallons to get some funk. My question is if I add these brett dregs, would the little head space in a 1 gallon jug when full pose a lot of oxygen exposure? I have never used brett but read a lot about it and how oxygen with brett can produce an egg smell. Is the brett from the dregs conditioned or matured where oxygen does not pose as big of a threat for of smells as opposed to pouring a wyeast brett pack directly into the fermenter? Thanks.
Currently in my fermenter I have 4 gallons of my wild sour aging with lactobacillus. I am contemplating dividing up the 4 gallons to 1 gallon jugs to add different fruits to each gallon. However, I purchased a 3floyds battle priest (fermented with brett) and want to add the dregs to one of the gallons to get some funk. My question is if I add these brett dregs, would the little head space in a 1 gallon jug when full pose a lot of oxygen exposure? I have never used brett but read a lot about it and how oxygen with brett can produce an egg smell. Is the brett from the dregs conditioned or matured where oxygen does not pose as big of a threat for of smells as opposed to pouring a wyeast brett pack directly into the fermenter? Thanks.
