Horsepuncher
Active Member
- Joined
- Feb 4, 2013
- Messages
- 38
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I made a saison using 3711. I let it rip for 3 days then added Brett brux. After sitting it primary for 3 weeks I just transferred to a keg to age for several months. When I took a gravity reading, it had fermented out to 1.000. Will the lack of residual sugars inhibit the Brett from doing its thing?