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**MrOrange** · 08-28-2012, 04:12 PM

So I have 6 gallons of beer in Primary fermenting with Brett L & B from Wyeast. At bottling time I was thinking of racking off 3 gallons and doing a secondary with some Jolly Pumpkin Bam Noire dregs. My questions is this: Since I normally get more fruity aroma/taste instead of funky/horsey with my Brett primary, does anyone know how the Brett will react when the souring bugs are introduced? I would like some funk to come through along with some sourness. Anyone have any input on this?

bigdee4933 · 08-29-2012, 07:14 PM

You might want to add fruit or something for the bugs to chew on. My Brett primary beers usually go to 1004-1003.

**weremichael** · 08-29-2012, 10:41 PM

It really does depend on your TG. My brett beers don't get as low as the beers that big dee makes. That could be because of me having a higher mash temp, less acidic wort, or more specialty malts. I have always pitched Jolly Pumpkin dregs before TG and have always had my beers get a bit of the sourness. The sooner I pitch, the more sour I taste.

**MrOrange** · 08-31-2012, 03:11 PM

Yeah my FG never ends up as low as big dee's either. I was thinking of maybe adding some maltodextin depending on how low the FG goes. I have had great results adding Jolly Pumpkin dregs to a secondary on my robust porter so I guess I'm just gonna go ahead and try and see where it takes me. Thanks for the input.

boostsr20 · 08-31-2012, 06:53 PM

Youll be fine just adding the dregs. Your all brett fermentation shouldn't take it much lower than 1010 and I'd expect the dregs to take it down a few more points in a couple months.