I am wanting to see the difference between fermenting a saison using a brett and one starting out with brett and finishing with a high attenuating strain (California, English dry, Champaign
) to decrease the time I have waited for a brett to chew away and get me something that wasnt too sweet. My plan is in fermenter A pitch brett at ~68F and hold for 2 days and slowly increase temperature to 75-80 depending on attenuation over the period of two weeks. In fermenter B pitch brett ~86F hold for two days, pitch high attenuating yeast. Because I have one temperature controlled fridge I only plan on fermenter B to be a total of 5-6 days fermentation. Temperature increasing on day three to 69F, day four to 70F day five 71F fermenter B done and leave fermenter A to continue
My question is pitching rates. I am thinking that I should pitch the recommended amount (0.75 million cells / ml / degree Plato) in the beginning but what about for my second yeast pitch? I do not want my beer to have a yeast bite and am nervous about over pitching yeast. If anyone has any experience please feel free to chime in. Any advice is helpful. Thank you