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Old 08-17-2013, 05:33 PM   #1
Calder
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Default Brett Beers - do I need fresh yeast for bottling

I've been really busy recently and not paid too much attention to brewing. Consequently I had a number of beers which sat in the fermenters for a long time.

I use fresh yeast to bottle the Saison and the IPA (tossed in some dry hops a couple of weeks earlier in that one. And I've got a few Sours that I'll also add yeast to.

I also have two All-Brett beers. I'm guessing they are about 6 months old (I don't have my records with me). Do I need to add any fresh yeast at bottling? I don't have any Brett available, but could grow a sample if necessary. I guessing I don't really need to add any.



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Old 08-19-2013, 04:08 PM   #2
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Originally Posted by Calder View Post
I also have two All-Brett beers. I'm guessing they are about 6 months old (I don't have my records with me). Do I need to add any fresh yeast at bottling? I don't have any Brett available, but could grow a sample if necessary. I guessing I don't really need to add any.
based on what i've read, the brett will carb you beers but will do so slowly. if you're willing to wait a month or two, the brett will get you there.

if you'd like to enjoy faster (or be 100% sure it's going to carb), pitch something else like a bit of champagne yeast.
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Drinking: a chocolate oatmeal stout, a belgian imperial stout, a Vertical Epic 09.09.09 clone
Fermenting: a split-batch belgian blond/saison
Aging: an oud bruin, a BDSA/Dubbel thingy, a soured Saison, my "Wild Oats" brett/sour, and some other stuff i can't think of at the moment...
Up next: who knows. maybe providing links to recipes for the above beers.
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