ALExanderH
Well-Known Member
I'm going to brew 6 gal batch of 1056OG. Going to use a wyeast belgian strain in primary and then add the brett for secondary fermentation .
Should I pitch 230b cells with primary ale yeast or just the 100b straight out of the smack pack? Then how much brett is enough after most of the fermentation is already done?
Also how long is recommended to leave it before bottling to minimize the risk of bottle bombs?
Should I pitch 230b cells with primary ale yeast or just the 100b straight out of the smack pack? Then how much brett is enough after most of the fermentation is already done?
Also how long is recommended to leave it before bottling to minimize the risk of bottle bombs?