Hello,
I would like to make a peppercorn Saison with a Brett yeast. My question to the yeast enthusiasts is should I use strictly a Brett strain or perhaps blend a Saison yeast (such as white labs Saison yeasts) and add the Brett after the initial fermentation flurry has died down? Just lookin for some advice..... I like a medium Brett character.... Thanks guys.
I would like to make a peppercorn Saison with a Brett yeast. My question to the yeast enthusiasts is should I use strictly a Brett strain or perhaps blend a Saison yeast (such as white labs Saison yeasts) and add the Brett after the initial fermentation flurry has died down? Just lookin for some advice..... I like a medium Brett character.... Thanks guys.