Thefatdoghead
Well-Known Member
I'm going to be doing a Westvleteren 12 clone soonish. Half the batch just using Trappist high gravity and the other half primary ferment with trappist then secondary (in a glass carboy) with Brettanomyces bruxellensis
First question is, will this be an ok style to try with Brett. Iv'e never used Brett before.
I'll be leaving the brett on the beer for 6-8 months in the glass carboy so when I bottle, should I just use some dry wine yeast with a small amount of candi sugar?
Or
What is the best way to go about bottling and carbinating this with the Brett. Just want to get about 2.5- 3 volumes Co2 and not get bottle bomb's.
Thirdly, Would Roeselare give me a more complex beer than just straight Brettanomyces bruxellensis?
First question is, will this be an ok style to try with Brett. Iv'e never used Brett before.
I'll be leaving the brett on the beer for 6-8 months in the glass carboy so when I bottle, should I just use some dry wine yeast with a small amount of candi sugar?
Or
What is the best way to go about bottling and carbinating this with the Brett. Just want to get about 2.5- 3 volumes Co2 and not get bottle bomb's.
Thirdly, Would Roeselare give me a more complex beer than just straight Brettanomyces bruxellensis?