I’m currently fermenting a Dark Mild (roughly 1.044) that I’m shooting to get down to 1.015 or so. I’d like to pull aside a portion of it (one gallon) and secondary with brett, just to try an experiment. If you have any experience with this stuff,
- What pitch rate should I use?
- What temperature should I hold it at?
- Which strain should I use?
- How long should I secondary?
- Once it’s finished, do I (A) crash and clear the liquid and (B) prime it?
I’ve read that I can bottle condition without priming if the gravity is at 1.010 or so; that’ll give me plenty of sugar and potential CO2 volume when it’s ready. So, I guess my next question would be, if I bottle my stuff (after pulling the dregs) at 1.015, how do I get the rest down to 1.010: leave it in the fermentor? And instead of transferring to a secondary, would it be safe to hold the remaining one gallon (a majority of its dregs drained) in the original fermentor? Would the yeast strains compete at this point? Would it matter? And will all that extra headspace be a problem (even if I layer it in CO2)?
Thanks again for your wisdom.