localhost

Recipes 

Hello all,

I recently brewed a Saison that i was planning on splitting up and doing secondaries with Brett, Lacto, and Brett+Lacto. Unfortunately, i didn't plan very well and ended up with the wrong stoppers for my small secondaries, so i had to postpone transferring to secondary for about 2 weeks. Due to this, the beer attenuated a little more than i had planned.

I pitched the secondaries all on the same day, and after over a week there is zero activity in any of them. At this point i'm assuming there aren't enough fermentables left, so they're just going to sit there and do next to nothing.

Do you think that it would be an option to add sugar to the secondaries to give them more food? This is my first time using Brett/Lacto so i was hoping to get a decent comparison of the same base beer with different finishing yeasts.

Thanks

Qhrumphf

Recipes 

Speaking from very limited experience here (my first experience with Brett is in secondary now), but I fully fermented out my tripel all the way down to 1.013, and then put some Brett B in the secondary. It took a couple weeks of nothing, but there's now a good pellicle on top. I'm assuming your saison was a bit lower than that, so I can't say for sure, but I'd think you're probably fine. Perhaps someone a bit more familiar with sours can chime in with something more useful

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Planning: Dry Stout, APA, Robust Porter, Scottish 60/-
Up Next: Standard Bitter, Dunkelweizen
Primary: Berliner Weisse, Saison
Secondary: Empty (for now)
Bottled: Russian Imperial Stout, Amarillo/Centennial IPA, ESB, Wee Heavy, Spiced Hard Cider, Brett B. Tripel, English IPA, Irish Red