Re: Brown brett
The lacto/cherry/oak idea was to help add something "extra" in the flavor dept. to half of my beer which fermented at room temp(low 70s). It seemed a little bland compared to the other half which fermented at a lower temp(temp controled 64).
Also when racking, I bottle and primed a couple of beers. What seems to be a "standard" time length for carbonation?
Heres my basic brown ale planned for the split ferm.
15# belgian pale malt
1.5# crystal 80
1.5# Crysatl 40
1.5# Special B
1# biscuit malt
1.5oz brewers gold(whole leaf) for 60 minutes
single infusion mash at 154
5 gallons fermented with Wyeast 1318 London Ale Yeast III
5 gallons fermented with the brett cake(wyeast and whitelab B. Lambicus)