I brewed a Belgian Strong Dark about 10 days ago. It was 1.099 OG on WLP 550 Belgian Ale slurry, mashed at 156F, with D180 syrup. Smells gorgeous. SG after 10 days is 1.040 and its still going, albeit slowly, tastes good alrady but still sweet. I've never Brett'ed before but its tempting, and this seems like a good candidate if I cant get it down to the target 1.018. I'm tempted to let Sacch run its course then throw in a vial of WLP650 Brett Brux. But I have unknowns, so help.
Starters. Do I need a starter for WLP650? It says you can pitch direct, and that Brett should be underpitched. I;ve also read that its slow to get going so dont waste time, just pitch and be patient.
Bottle conditioning. I don't want to put sour beer through the keg system. Do I just wait for Brett to finish out, then prime and bottle like normal? Do I need to to worry about bottle bombs?
Reusing equipment. I've seen the argument of dedicated Brett equipment. I've also seen the argument that PBW and sanitizer will take care of it. Just stick to metal and glass that doesnt scratch. Maybe dedicate a bottling wand though.
Stuck fermentations. Brett will eat what Sacch wont, right? So if your fermentation sticks, and you cant get it down low enough, and the style is right, one option to save the beer is to Brett it and forget it?
Thanks in advance.