Hi everyone, been a while since I've last posted. So glad to see all the info on wild and sour brews here. I was hoping to get some insight from anyone who has used brett (either single strain or a blend) as a primary yeast then added a second pitch in secondary to increase the funk level. For example, I just brewed an IPA with the Brett trois strain. Huge pitch and no O2 produced an incredible beer. Nothing like I've ever tasted...but super fruity and relatively "clean", as I was expecting. Anyone add more Brett trois in a smaller pitch in secondary? I would assume if I pitched something like lambicus it would funk it up, but what about the same strain?
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