Hello!
I've decided to try brett in my next brew. My plan is to ferment with regular yeast, then add brett to secondary. Since I only have one refrigerator dedicated for brewing, and brett, as far as I understand it, takes a couple of months to finish, I rather not use the fridge during the secondary since it will then be occupied! Of course if I ferment it at ale fermentation temperatures, I can still use it for other ale-brews (I have space for 2 fermenters in the fridge). However if I choose to ferment it at room temperature, i.e. outside the fridge (between 20°C-22°C), would that be OK?
How do I calculate the pitch rate? Maybe one vial/smack pack is enough (w/o starter) for my batch size (around 3-3.5 gallons)? Does it depend on the FG from the first yeast?
Should I aerate the beer again when transferring to secondary prior to pitching brett?
I've decided to try brett in my next brew. My plan is to ferment with regular yeast, then add brett to secondary. Since I only have one refrigerator dedicated for brewing, and brett, as far as I understand it, takes a couple of months to finish, I rather not use the fridge during the secondary since it will then be occupied! Of course if I ferment it at ale fermentation temperatures, I can still use it for other ale-brews (I have space for 2 fermenters in the fridge). However if I choose to ferment it at room temperature, i.e. outside the fridge (between 20°C-22°C), would that be OK?
How do I calculate the pitch rate? Maybe one vial/smack pack is enough (w/o starter) for my batch size (around 3-3.5 gallons)? Does it depend on the FG from the first yeast?
Should I aerate the beer again when transferring to secondary prior to pitching brett?