Hello all!
Looking for a bit of advice. This will be my first time using brett and wanted to see if this whole idea sounds workable. So the beer we are brewing is a Farmhouse IPA of sorts. We will be using Wyeast 3711 in the primary and hopping generously using mosaic and galaxy. A 15 lbs malt bill heavy on belgian pale. Then after primary we want to drop into a secondary add pineapple and oak cubes that have been soaked in Grand Marnier then pitch the brett into that. Have it sit in the secondary for a month or so and then bottle condition for another month or two. This sounds like it could be great but theory over workability are different. Any advice or strains of brett to use would be great.
Looking for a bit of advice. This will be my first time using brett and wanted to see if this whole idea sounds workable. So the beer we are brewing is a Farmhouse IPA of sorts. We will be using Wyeast 3711 in the primary and hopping generously using mosaic and galaxy. A 15 lbs malt bill heavy on belgian pale. Then after primary we want to drop into a secondary add pineapple and oak cubes that have been soaked in Grand Marnier then pitch the brett into that. Have it sit in the secondary for a month or so and then bottle condition for another month or two. This sounds like it could be great but theory over workability are different. Any advice or strains of brett to use would be great.