Hey. It's gonna be my first try with Brett, and I want to go 100% brett IPA for this one.
1. What should I change compared to standard IPA techniques (pitch, mash and fermentaiton temperature)?
2. Is a 100% brett gonna a propension to bottle bomb and secondary fermentation brett?
3. Does a 100% brett can be bottled /drinked as fast an an IPA?
4. What do you think of using only Hallertau for dry hopping for emphasing on spicy and herbs, even if it's an IPA?
5. I am hesitating between Funktown Pale Ale (Yeast Bay) and Brettanomyces bruxellensis Trois, which are aimed at primary fermentation. Do you guys have a preference?
1. What should I change compared to standard IPA techniques (pitch, mash and fermentaiton temperature)?
2. Is a 100% brett gonna a propension to bottle bomb and secondary fermentation brett?
3. Does a 100% brett can be bottled /drinked as fast an an IPA?
4. What do you think of using only Hallertau for dry hopping for emphasing on spicy and herbs, even if it's an IPA?
5. I am hesitating between Funktown Pale Ale (Yeast Bay) and Brettanomyces bruxellensis Trois, which are aimed at primary fermentation. Do you guys have a preference?