Hey guys, a consultation: (although it's probably been asked before, but I'm new
)
I've got an "Acerola" (Caribbean Cherry) Saison that I brewed in August.
Primary fermentation was done in around 7-10 days, and I used french saison liquid yeast. FG was close to 1.004
Once I transferred to secondary, I pitched in two vials of Brett Brux.
My question is how long should I wait to bottle, (months)(its been 4 months now), and then how long should I bottle condition?