I've read several articles online and I'm sorry if this has been covered elsewhere on the forums, I did several searches and never found what I was looking for.
For my primary fermentation, I was going to choose an high attenuating English ale yeast, but then I also wanted to try and bottle condition with the WLP644 yeast. I know due to the high attenuation of the Brett yeasts, bottle conditioning can be tricky and/or difficult. Has anyone here tried doing this (successfully)?
I was thinking I could wrack the beer to secondary, pitch the yeast and wait for it to drop a few gravity points (with or without adding any sugar) before bottling, or I was thinking if it fermented down far enough, I could pitch it before bottling but without adding extra sugar?
Are either of those good ideas or can someone more experienced here inform me as to a better option or a better way to do this.
For my primary fermentation, I was going to choose an high attenuating English ale yeast, but then I also wanted to try and bottle condition with the WLP644 yeast. I know due to the high attenuation of the Brett yeasts, bottle conditioning can be tricky and/or difficult. Has anyone here tried doing this (successfully)?
I was thinking I could wrack the beer to secondary, pitch the yeast and wait for it to drop a few gravity points (with or without adding any sugar) before bottling, or I was thinking if it fermented down far enough, I could pitch it before bottling but without adding extra sugar?
Are either of those good ideas or can someone more experienced here inform me as to a better option or a better way to do this.