JeffStewart

Recipes 

This October 3 gallons of my German-styled stout will have been sitting on some Brett. B for a year. When I go to bottle, I'm assuming I should throw some dry yeast in the bottling bucket, along with priming sugar, correct?

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- Jeff

nberk

Recipes 

I'd say that would be a good idea. A little insurance yeast to make sure you get carbonation. What is a German Stout exactly?

JeffStewart

Recipes 

Thanks for the reassurance. I call it a German stout, it's basically a stout recipe with German malts. German pilsner, malted wheat, chocolate wheat and just a little UK roasted malt. Also, fermented cool with wyeast german ale yeast.

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- Jeff

dcHokie

Recipes 

Sounds like a roasty dunkelweizen, no? Interested to hear how it turns out with Brett

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Fermenting/Aging: Wild Ale, Repas du Matin Sour Table Beer, Flanders Red, Sour Solera, Le Batard Saison Solera, 3Brett Saison, Brett English Brown, OudBruin, Sour Solera, Lambic, Sour Stout, Barleywine Barrel
Bottled/Kegged: Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, FunkyDirtyBlonde, Brett Old Ale, Dark Saison, Brett IPA, Orval clone, Funky Fig Saison, Mango BGSA, JP Bam clone, Rapture RIS, '09 RIS, '10 Oak Barleywine

JeffStewart

Recipes 

I'll try and remember to post an update. I plan to bottle in October and taste in December.

And yea, it is a roasty dunkleweizen I guess. Didn't even think about it that way. I actually think it was a guiness recipe I rearranged.

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- Jeff

dcHokie

Recipes 

To your original question:

you can just pitch champagne yeast (cheap, super flocculant, neutral) in a quantity of around 10-20% of what you'd pitch at primary. I'd also recommend blooming that dry yeast in warm water and then giving it and the priming sugar a few minutes to get acquainted in the bottling bucket before racking in your beer.

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Fermenting/Aging: Wild Ale, Repas du Matin Sour Table Beer, Flanders Red, Sour Solera, Le Batard Saison Solera, 3Brett Saison, Brett English Brown, OudBruin, Sour Solera, Lambic, Sour Stout, Barleywine Barrel
Bottled/Kegged: Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, FunkyDirtyBlonde, Brett Old Ale, Dark Saison, Brett IPA, Orval clone, Funky Fig Saison, Mango BGSA, JP Bam clone, Rapture RIS, '09 RIS, '10 Oak Barleywine

JeffStewart

Recipes 

Thanks for the extra info. I was kinda wondering about what ratio of yeast to add. I'll try blooming them a bit too.

I'm excited to try this batch. My first time using brett or any kind of wild yeast. Will probably go for a Flanders red next.

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- Jeff