Not sure how this would work out, but I read this from a brewer that works at orval.
About Brett: 20 years ago, Brett was used just before bottling. For some reason, I decided to add Brett at the beginning of lagering. We did it for more than 15 years. With the (recent) use of a centrifuge, I decided to add Brett just before filling, which in my eyes is to go back to the tradition.
Im thinking about doing a Trippel this summer and would like some brett character in it. I would brew this and mash really low and long trying to get the FG to a very low number. With my orval clone the brett knocked the FG down to 1.002 from 1.010. So that is .008 points.
If my math is correct adding 6 oz of corn sugar to 5 gallons adds about .003 points, so the .008 would be more than a standard bottle could handle (I think). But what about thick belgian bottles, has anyone seen how much they can handle? Has anyone seen just how much a 750 ml corked bottle can take? It seems like an interesting experiment, but don't want to have to worry about bottles going off in my house.
So lets hear some thoughts..