Thu Jun 16, 2011 5:36 am
As a precursor, I've never done a Brett beer, let alone Brett in primary. BUT. Brett is a yeast, and behaves like a yeast. It is going to eat sugars and expel CO2 and EtOH. With all of those simple sugars in your wort, the Brett is going to go crazy and produce krausen just like plain ole Sacch. The difference is that Brett is a wild yeast and is able to chomp through longer chain carbohydrates than Saccharomyces. That's why it takes longer to finish and can eat more. So don't worry.
Anybody else who has actually used it?
Fermenting: English Mild
Conditioning: Wild Pumpkin
Drinking: Funky Saison