I really love these Stillwater beers that are super funky and have a huge Brett charachter but some of those beers say fermented with a saison yeast and bottled with two types of Bret. Does anyone have any experience with this? How much bret do you put in the bottling bucket a whole tube? Two hole tubes if using two types of Brett? Sounds like a bit much, no? What about the Brett chewing up more sugar than you think and making bottle bombs? How long does it take for the Brett to provide that character if all you are doing is bottling with the brett??
I was hopeing someone here has some experience with this and can guide me on the art of getting that awesome brett character without creating bottle bombs.
Thanks for the replies!!