Just curious as to how any brett brewers age their brett beer.
any brett-in-secondary beer turn the corner (in a good way) at around month 2-3. Just wondering if you do keg aging at room temp, since tying up a bright or fermentor seems insane.
also wondering how brewers do fruit additions, especially when you want the beer to be on the fruit for 4-8 weeks. i'm assuming that, in this case, a bright would be used?
just curious.
any brett-in-secondary beer turn the corner (in a good way) at around month 2-3. Just wondering if you do keg aging at room temp, since tying up a bright or fermentor seems insane.
also wondering how brewers do fruit additions, especially when you want the beer to be on the fruit for 4-8 weeks. i'm assuming that, in this case, a bright would be used?
just curious.