I'm planning on doing an all-brett IPA using Omega Yeast Brett Blend #2. I've done a few Brett beers before, but all of them were in a secondary.
From some research, it seems that many people avoid aerating the wort al together because Brett produces acetic acid (sourness) in the prescience of oxygen? All my secondary Brett beers are plenty sour, so I want to try and steer this one away from that.
What do you guys think? Should I not aerate the wort at all once I pitch if I don't want sourness? Anyone have any experiences?
From some research, it seems that many people avoid aerating the wort al together because Brett produces acetic acid (sourness) in the prescience of oxygen? All my secondary Brett beers are plenty sour, so I want to try and steer this one away from that.
What do you guys think? Should I not aerate the wort at all once I pitch if I don't want sourness? Anyone have any experiences?