« on: May 05, 2015, 04:19:16 AM »
I brewed 35 gallons of a 1.068 beer yesterday. 55 lbs Best Pils, 25 lbs Best Vienna, 10 lbs FrancoBelges cara vienne. Bittered with Magnum and Tettnanger at 10 minutes. I plan to dry hop with Tettnanger as well.
I have a single barrel pitch of Brett Brux. I've done a lot of brett aging beers, but never a beer fermented on brett as primary yeast. I know it can be a lot cleaner than expected. I'm planning on not aerating when I pitch today to try to get as much brett character as I can. But what can I expect? How long does fermentation take? I am planning on fermenting in my "barrel room" which stays a constant 60 degrees, or should it be warmer? How long will the lag be? Anything other bits of advice from those who have done this before would be much appreciated.