Another Brett C Question

[jacksonbrown]

When to add it? Secondary? High krausen? End of primary fermentation? Should I pitch less primary yeast in anticipation of Brett C finishing the job? Mash higher? Help!
Thanks

 

[Tonedef131]

When to add it? Secondary? High krausen? End of primary fermentation? Should I pitch less primary yeast in anticipation of Brett C finishing the job? Mash higher? Help!
Thanks

You can do any of these, it depends on what you want out of the final product. I find that when you pitch it doesn't make a huge difference since the Brett are such slow workers. If you mash higher it will leave more dextrins for the Brett to chew into over time, so if this is one you are planning on aging for a while and want a bigger Brett character it would be a good idea.

 

[jacksonbrown]

So I'll prob mash low, as a normal Belgian requires, and then Brett in the secondary. Thanks.