PattyC
Well-Known Member
So I was watching a video on Basic Brewing recently about a beer festival and one brewer interviewed mentioned a sour the brewery made using a Scotch Ale as a base, fermenting it out with a clean American yeast, then racking to Brandy barrel and pitching Brett Lambicus. This sounds unique and DELICIOUS, so I thought I might give it a shot. Thinking I'll ferment out a Wee Heavy in a bucket, then rack it to a glass carboy, pitch the Brett and add oak chips soaked in Brandy. However, I've never done a Wee Heavy OR a sour, so I have a few questions:
-At what point should I rack from primary to secondary? Should I let it ferment out completely or, say, after a week?
-I'd rather pitch Brett in a secondary glass carboy so I don't have to give up a bucket for sours since I don't typically brew them, but how much Brett/sour character will this lend as a result (will be using Wyeast 5526)?
-Should I pitch the oak right away with the Brett and let it sit? I'm thinking 6 months.
Thanks!
-At what point should I rack from primary to secondary? Should I let it ferment out completely or, say, after a week?
-I'd rather pitch Brett in a secondary glass carboy so I don't have to give up a bucket for sours since I don't typically brew them, but how much Brett/sour character will this lend as a result (will be using Wyeast 5526)?
-Should I pitch the oak right away with the Brett and let it sit? I'm thinking 6 months.
Thanks!
