I am not sure which section to post this question in as it is really just a timing/logistic type of question but I will start here in the Yeast area.
I brewed a double batch of Saison on Sunday. I pitched Belle Saison Dry yeast into one of the fermenters and 3711 French Saison Yeast into the other. One of these batches is also going to get dry hopped and also have Brett added. Fermentation kicked off like a rocket and I am just wondering how I should attack getting Brett in there (timing mainly) and getting it dry hopped for a few days. I am trying to minimize transfers. My plan was to wait until this fermentation has settled down and then add hops directly to primary for 4 days. And then rack to secondary to age with Brett culture. Does that make sense or am I going to want to get that Brett in there sooner?
Thanks in advance for the help.
Casey
I brewed a double batch of Saison on Sunday. I pitched Belle Saison Dry yeast into one of the fermenters and 3711 French Saison Yeast into the other. One of these batches is also going to get dry hopped and also have Brett added. Fermentation kicked off like a rocket and I am just wondering how I should attack getting Brett in there (timing mainly) and getting it dry hopped for a few days. I am trying to minimize transfers. My plan was to wait until this fermentation has settled down and then add hops directly to primary for 4 days. And then rack to secondary to age with Brett culture. Does that make sense or am I going to want to get that Brett in there sooner?
Thanks in advance for the help.
Casey