I've got a saison that's been fermenting for about a week and is tasting pretty darn good right now. I've got a tube of White Labs Brett Brux in the fridge and am thinking about throwing it in the secondary for a while. Being my first time using Brett, naturally I have a couple questions. 1. Should I rack the saison into a new carboy before I throw in the brett or should I leave it in the primary carboy and then add the brett and let it sit for a few months until I get the flavors I'm looking for? 2. If I do move it to a secondary fermentor, should I wait until the saison is completely done fermenting or should I add the brett when it gets closer to the final OG but hasn't completely stopped fermenting? Also read somewhere that it may be helpful to dump the trub from the primary carboy into the secondary. Anybody ever do this? 3. I've read that if the brett is going into the secondary then you most likely won't need to make a starter for it, so I'm guessing I'm safe just dumping in the brett straight out of the White Labs tube? Thanks in advance.