NYCBrewGuy

Recipes 

I'm sure this is buried in at least one thread on this board but I couldn't find anything. I've read a bit about beers that are bottle conditioned with brett (Biere de Mars for example). Is this practical for a homebrewer? Won't the brett eat through residual sugars as well as the priming sugar and create bottle bombs? Or do you not need to add priming sugar if you add brett at bottling?

Anyone tried this out?

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Drinking:Smoked Dunkelweizen; Imperial Nelson Sauvin Pilsner; American Brown
Fermenting: Air
On Deck: ??

killian

Recipes 

I'm planning on trying this with one of my next beers, I was planning on using some priming sugar but now you have me thinking...

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upnext: Tripel, Belgian dark strong, IRA, Marzen, brett–2 strains, Flanders, Barley wine, Columbus Pale, Hop burst

damn I gotta brew something

Potter1

Recipes 

I've done some work with Brett L, and I think the safer bet would be to pitch the Brett into the secondary, wait to let it drop the FG (although it doesn't seem to attenuate that severely without other bugs, there are alot of threads on this) for a few weeks, months, whatever, then prime and bottle like normal. There isn't (to my knowledge) a way to judge how much residual sugar they will eat. Just my .02

B-Dub

Recipes 

Give the link a shot. It should answer your questions. Use heavy glass!!

http://www.babblebelt.com/newboard/thread.html?tid=1108752780&th=1263396836&pg=1&tpg= 1&add=1