re: Homebrewing: In-Process Thread

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The brett doesn't become detectable until a few weeks in, and even then you wouldn't know it was there unless you're looking for it

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I've been using a blend and have been getting "bretty" sooner by playing with fermentation temps. I let it go hot early on to favor the saison then drop it down to favor the brett. This is all pretty crude since I don't have a real accurate way to control temps. You could probably get even better results with real temp control. Say going 85 plus for a few days and then dropping to 68 or so. A better option would be to start with pure saison then pitch a nice brett starter when you drop the temp.

Now that it has cooled off I've been going 100% brett and will probably stick with that until the spring.