Temps for Brett

[Evan B]

I'm going to be doing a secondary fermentation of my belgian specialty ale with Brett. What temps give what characteristics with Brett? I was planning on just leaving it in a closet for a few months, and it could get around 75ish in there over the summer. Just making sure I'm not going to do something terrible to my beer at those temps.

[brewinhard]

I have had best results keeping the beer in secondary in the low 60's. This seems to give a nice balance between flavor and aroma characteristics offered by the brett to the base beer. It also isn't overly warm so the beer doesn't oxidize as fast. I just kegged a belgian blonde ale fermented with belgian yeast and secondaried with oak and Brett L. for 6 mos. The beer tastes phenomenal!