Healthier fermentation and everything that goes along with it. This question would probably be a good opportunity for the search function. You'll find way more useful information than can be summarized here.
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I think you will get some fairly clashing flavours with brett + fruit + oak given that the abbey ale yeast (safale Abbaye?) will likely give you some banana aroma \ flavour. I think you need to step back and consider what you are aiming for rather than add ingredients and yeast which might result in a confused flavour profile. What style had you intended to brew?
Recipe i saw are from the book brewing like a monk! A its written secondary.
I thought that the fermentation in the secondary are on the normal Ale temperature, the a few of them on very Lower temperatures. Thats what im trying to understand.
I move to a secondary normally after 5 days to remove the dead yeast and hops on the bottom. And leave it there for around 10 days. Both the Primary and the secondary are at a constant temperature of 18º C