dcHokie

Recipes 

When bottling long-aged beers I've bottled "normally" with a calculated amount of priming sugar, I've dialed back the sugar and increased the sugar to account for brett, I've re-yeasted at bottling with some bloomed dry yeast (champagne, wine & beer), re-yeasted with sacch slurry, and also with brett.

Obviously this is highly variable from batch to batch, but I don't get consistent enough results with any of these processes to deem it my go-to method.

How does everyone else bottle their long-aged wild/sour/funky beers?

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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

Calder

Recipes 

I've been planning my bottling to coincide with when I have a starter for another beer. I take about half a pint from an active starter and add that to the bottling bucket.

Seems to be working OK, the bottles are carbing fine, such that I can be drinking them within a few weeks if I choose.

Aschecte

Recipes 

This is a great question as I have been wondering what others are doing as well. The last Brett blended beer I bottled I used s-04 based in a recommendation from a sour guru in our area. It seems to have worked pretty well for me. But what is the "acceptable" way others are doing? I would think you would want to use a strain that is already in the mix to begin with.

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Funky Onion Brewing est.2010
Primary-Turbid mashed Lambic
Primary-Flanders Red
Primary-Aaron's Ordinary Bitter

ReverseApacheMaster

Recipes 

I used to just bottle with whatever was active in the beer. Now I add a little champagne yeast with priming sugar. Champagne yeast only eats the priming sugar so it will compete readily with any active bacteria and yeast for the corn sugar. It flocs well and clumps on the bottom of the bottle.

You also have to calculate in the highest temperature of the beer during aging to get in the ballpark of how much CO2 might be left. Then add an additional amount of priming sugar to account for what dissipated over time regardless of the temperature.

dcHokie

Recipes 

Is there a standard calculation for determining how much CO2 dissipates over time?

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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

Calder

Recipes 

Why? Any sacc strain should do. Any sugars the sacc strain will ferment will already have been consumed by the brett and bugs. The only simple sugar for the new yeast to ferment will be the priming sugar.

Aschecte

Recipes 

Well that was my curiosity I know the sacch will only eat the priming sugars but I have heard everything from wine yeast, Sachh, Brett, sherry yeast etc. I was curious a to what others are doing and if there was a right way for sours I was not aware of that's all.

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Funky Onion Brewing est.2010
Primary-Turbid mashed Lambic
Primary-Flanders Red
Primary-Aaron's Ordinary Bitter

bradjoiner

Recipes 

I have been using red star wine yeast mainly cause its cheap, also I have heard wine yeast will stand up to the acidity a little better.

Aschecte

Recipes 

I have heard this as well with a sour beer as the ph is drastically lower than a standard beer and a standard Sacch strain will not carbonate due to the ph. for my non-sours I have been re yeasting with the primary strain or a nuetral strain like us-05. I have also recently read that for sours Sacchromyces Bayanan - EC-1118 by llavlin ( I believe that's the spelling ) is a good choice.

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Funky Onion Brewing est.2010
Primary-Turbid mashed Lambic
Primary-Flanders Red
Primary-Aaron's Ordinary Bitter

ReverseApacheMaster

Recipes 

I have had good success using EC-1118 to bottle sours.