Hi folks…About to brew my first Belgian using Brett. Any suggestions/tips or things to watch out for. Not sure why, but I am a little nervous.
Are you going with primary fermentation with Brett, or adding it too secondary. If you want to add it to secondary rack the beer when it gets to about 80% of your expected FG and prepare to wait as long as 6 months.
Are you using bottle dregs, or a vial/pack of Brett? A starter is helpful, but I’ve had beers do just as well without.
What’s the base recipe?
I’m adding it to the secondary. Pitching from a Wyeast pack. I hadn’t planned on making a starter for the Brett, but will definately make one for the primary yeast. It’s actually a recipe that I got in Jamil and Palmers BCS.