What are the differences between fermenting a beer solely with Brettanomyces (or some blend of sour yeast) versus adding it to the secondary after primary fermentation with a non-sour yeast?
I've read that Brett will consume sugars that other yeast strains cannot. Is this true? I couldn't really find too much information on it. If this is the case, should I be worried about over ...
So I have this idea where I want to thread a citra-laden Belgian IPA with a pineapple beer fermented with Brett C and Brett C only. Does anyone have any experience using Brett C and can speak to how ...