Hey everyone,
Has anyone every transferred to secondary before primary fermentation is complete?
I brewed a brown saison over the weekend. I'm leaving town in a couple days and probably won't be back for at least a month. I'm thinking of transferring to secondary and pitching my brett starter before I go. I assume all this will do will just leave more sugars for the brett to work with, but just want to make sure this isn't too out of line as this is my first brett in secondary beer. Has anyone done this before? Here is the recipe for context:
OG: 1.064
IBUs: 20
SRM: 13.5
10 lbs 2 Row
1 lb Wheat
8oz Acid malt
4oz Special B
2oz Carafa III
1oz EKG @ 60min
Primary Yeast: RVA 263 - Ghost Saison (fantome sacc strain)
Secondary Yeast: Wyeast 5112 - Brett Brux - 800mL starter, pitch most of it and save a little for the future
Has anyone every transferred to secondary before primary fermentation is complete?
I brewed a brown saison over the weekend. I'm leaving town in a couple days and probably won't be back for at least a month. I'm thinking of transferring to secondary and pitching my brett starter before I go. I assume all this will do will just leave more sugars for the brett to work with, but just want to make sure this isn't too out of line as this is my first brett in secondary beer. Has anyone done this before? Here is the recipe for context:
OG: 1.064
IBUs: 20
SRM: 13.5
10 lbs 2 Row
1 lb Wheat
8oz Acid malt
4oz Special B
2oz Carafa III
1oz EKG @ 60min
Primary Yeast: RVA 263 - Ghost Saison (fantome sacc strain)
Secondary Yeast: Wyeast 5112 - Brett Brux - 800mL starter, pitch most of it and save a little for the future