I’ve got a all-Brett L beer in primary now, been there 3 weeks, took a sample the other day and its down to 1.010, which is technically done for an ALL BRETT beer as it acts like normal sacc yeast. My issue is it had the slightest touch of phenols/esters that i just do not like, but could live with as it will most likely change with age.
I recently cultured some dregs from a bottle of Ommegang Bier de Mars, which is bottled with Brett B. Wondering if i pitched this into the 1.010 beer if it would act like normal brett secondary and continue to eat away down towards 1.006 or so. What kind of time frame am i looking at before i can bottle? 3 months, 6mo, 9mo, etc?? Thanks
