Hey all,
Let me start by saying, most of you will think this is a really dumb idea because lagers are meant to be clean and crisp and I'd be taking away from that aspect of the beer, but...
I was wanting to experiment with a german lager and pitch some Brett into half of my 10g batch. Has anyone every tried this before with or without success? My only worry is putting it back at room temp in a carboy after lagering. Additionally, I'm wondering if the lagering phase will leave any "food" for the Brett to eat or if I'd have to add some matlodextrine or sugars? Thanks!