Anyone have any experience with them? We were thinking of mashing/boiling a simple saison on the 1/2bbl system, and splitting into three ferments, each with a different Brett strain (Bruxellensis, Clausenii, and Lambicus)
Based on the Zymurgy article a few months back, which has advice from the head brewer @ Crooked Stave:
1.) Go for an almost lager-like pitch rate for doing this on a homebrew scale
2.) Maintain a temp in the mid-60’s
3.) If doing an all-brett ferment, as opposed to a secondary with Brett, it will have less of the barnyardy/horsey character, and just be really really dry with some nice esters/phenolics.
My main question is, if Brett is the main fermenting organism, as opposed to a ‘secondary’, will it take a long time to ferment out? Any other advice would be appreciated.