hello,
brett first timer question.
i'm planning to brew a saison with saison yeast and then add brettanomyces after primary fermentation is completed. i am planning to bottle the batch so that i don't have to worry about cross contamination and having to buy a keg and tap just for this batch. had a couple questions.
after the primary saison fermentation is completed and i pitch the brett, how long do i need to leave in the fermentator before it would be save to bottle it? i've read that brett takes months/years to develop it's flavors in a beer but wasn't sure i this meant it takes that long to ferment completely or that long for brett flavors develop with an already completely fermented beer.
would i prime with the same amount of sugar after brett fermentation is completed?
want to make sure i can avoid any bottle bombs either from over-carbonation or brett fermentation not being completed.
brett first timer question.
i'm planning to brew a saison with saison yeast and then add brettanomyces after primary fermentation is completed. i am planning to bottle the batch so that i don't have to worry about cross contamination and having to buy a keg and tap just for this batch. had a couple questions.
after the primary saison fermentation is completed and i pitch the brett, how long do i need to leave in the fermentator before it would be save to bottle it? i've read that brett takes months/years to develop it's flavors in a beer but wasn't sure i this meant it takes that long to ferment completely or that long for brett flavors develop with an already completely fermented beer.
would i prime with the same amount of sugar after brett fermentation is completed?
want to make sure i can avoid any bottle bombs either from over-carbonation or brett fermentation not being completed.