Hello! First post here, so please let me know if I mess up...
My head brewer and I have a simple 5 gallon homebrew setup in a tiny apartment kitchen. We recently pitched a farmhouse all with an all-brett fermentation using a combo of two different strains: Wyeast Brettanomyces Lambicus and also Suburban Brett from Imperial. Has anyone had any experience with these strains before, or in general with a 100% brett fermentation? We are specifically wondering about how long we might expect the primary fermentation to take. Any help would be very appreciated, thanks!!
My head brewer and I have a simple 5 gallon homebrew setup in a tiny apartment kitchen. We recently pitched a farmhouse all with an all-brett fermentation using a combo of two different strains: Wyeast Brettanomyces Lambicus and also Suburban Brett from Imperial. Has anyone had any experience with these strains before, or in general with a 100% brett fermentation? We are specifically wondering about how long we might expect the primary fermentation to take. Any help would be very appreciated, thanks!!
