For those with 3724 experience, about what final gravity should I expect from this grain bill?
I've always wanted to try carafoam, and Toby's recent bio post reminded me of it. But do I really need it with that wheat? If I removed it I'd likely just up the wheat malt to 20%.
I'm considering adding some Brett B towards the end of fermentation. When would be the best time to pitch this, especially considering that I'll be fermenting the beer at 90 degrees? I was thinking of transfering to secondary when the beer gets down to between 1.020 and 1.015, pitching the bret, and finishing fermentation at my usual closet temperature of about 71 degrees.
1. Mid to low single digit FG.
2. No need for carafoam.
3. Unless you are pitching a huge volume of brett--which you don't need to--I would just pitch brett at the same time as sacc. It has a slower growth curve so by the time it is ready to get fermenting sacc has already chewed up the simpler sugars and brett will be left to work on the dextrins and sacc fermentation byproducts.