Odelay. I really like using a little Brett C on the back end of my saisons. Anyone have experience with a Belle Saison fermented beer with Brett C in secondary? Would there even be anything left for the Brett to work on?
I used Belle as the primary yeast in a brett at bottling experiment.
Brett does not need 'food' in the form of residual sugar/dextrin to provide flavor. No need to add sugar.
Since this beer finishes SO dry already, and brett will drive the finishing gravity even lower, keep bittering low and strive for a healthy fermentation. Bitterness, astringency and fermentation flaws (unwanted phenols, higher alcohols) will be punctuated by the bone-dry mouthfeel. I mis-weighed my bittering hops, and 30 IBU tasted like 70.
Also, don't sit on the beer for too long. (IMO) when Brett completely takes over, the complexity of the beer decreases and the harshness increases. Dose in the bottle (if bottling) or the keg and taste every week. When you get the desired level of brett flavor, refrigerate and enjoy!