grod31 wrote:I originally decided on secondary fermentation while making my recipe.I wanted to know if its necessary or vital for the beer to change containers while doing so.
I understand a lot of people will re rack just to get clarity in the beer but i am doing so to introduce an additional brett strain and wine soaked oak chips.( i might use grape must)
Do i need to add additional sugars for this additional brett? or does that depend on my gravity and what alc content i prefer.
is adding a new brett pointless?being that i added it in primary?
I also was planing on secondary at 10 days but am now considering keeping it alone for 3-4 weeks this seems to be the limit to ensure i dont undergo autolysis, no way i want rubbery/fatty/meaty flavors/aromas
in addition to this i plan on doing a tertiary with new lacto about 4 months after secondary.
Thank you to anyone who takes the time to comment.
Okay, so let me get a handle on this one.
You brewed a beer with a 100% brett strain in primary.
You now want to rack to secondary to add another brett strain along with some grape must and oak chips.
You also want to add lacto to the beer.
Correct?
Do you have the ability to purge your secondary vessel with CO2 to minimize oxidation?
-If so, rack your beer into your purged secondary on top of your oak chips and add your brett strain. I would also add your lacto at this point too. If it were me, I would add the grape must at this point too to help provide some additional fermentables for your lacto and brett to chew on.
I see no need to add your lacto at a later date as your lacto will take a long time to work and you will want some fermentables in there for your lacto to do their thing. Really no need to worry too much about autolysis with brett because as some brett cells die, lacto and other healthy brett cells will consume any released materials dieing cells produce. Keep in mind, brett is a great oxygen scavenger too.