100% Brett BSDA--should I worry about low attenuation?
I'm got an itch to try taking a Belgian Strong Dark Ale and doing a 100% brett fermentation with it.
I've got a recipe that's somewhere in the middle of a Rochefort 8 and a Trois Pistoles to use with it. I think the funk and cherry flavor of Brett L would be an interesting attribute to this beer.
In thinking about it, though, I'm worried that the low attenuation may dry the beer more than desired, and I'm not sure how a dry BSDA would be. What do others think? Should I watch the gravity and use Campden to kill the Brett around 1.015? Or should I just let it do its thing for three months until its at the 1.005 range and bottle?
All the belgian darks I've ever had were really dry but were heavily on the malt side, very little outstanding hop character to speak of. So I would go low on the gravity, ferment it out.
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My all Brett beers tend to get 85-90% attenuation so with a high enough og you could finish out in the teens. Also, madfermentationist did an experiment looking at Brett's ability to ferment caramel syrup and found that it's about 50%. You could add some to help boost fg. That's just from memory so check out the blog for specifics.
Should I watch the gravity and use Campden to kill the Brett around 1.015? Or should I just let it do its thing for three months until its at the 1.005 range and bottle?
This sounds like a good option if you want to hold on to some of that maltiness
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100% Brett BSDA--should I worry about low attenuation?
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