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Old 10-03-2012, 10:22 AM   #1
hairmist
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Default Claussenii in old ale/barley wine

Hi, I hope someone can provide some feedback to my plan...
I have a barley wine/old ale (Marris Otter, crystal 270 and swedish rauchmalt, fuggles and EKG hops, WLP007) which I plan to divide in two batches and ferment one of them with Brett Claussenii.
OG: 1082
SG: 1019 (after 14 days)

If I ferment it with the Brett now, how long or at what gravity can I bottle it without worrying that the bottles will burst?

It tastes wonderful (although raw, unfinished and rough around the edges) now, so I can hardly wait to see what it'll be like five years from now...

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Old 10-03-2012, 11:14 AM   #2
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Ferment the same as sacc.. your final gravity will be close to the same. I would just give a little extra time.. might start off a little slower..
Edit: I get 1016 as a FG at 80% so that's about where you would want to shoot for..

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Old 10-03-2012, 12:47 PM   #3
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So in your opinion the brett will not superattenuate and make my bottles explode? How much should I cut back the amount of priming sugar?

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Old 10-03-2012, 01:15 PM   #4
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You might not even hit 80%.. how long in secondary and what %abv? Prime as usual..

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Old 10-03-2012, 01:21 PM   #5
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I should add that I'm probably not the best one to answer about Brett.. I've got about 5 funks under my belt the newest being a Brett only cider and probably done 8 sours with 4 still in carboys ranging from 2 months to 1 year..

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Old 10-04-2012, 05:16 PM   #6
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Quote:
Originally Posted by edmanster View Post
Ferment the same as sacc.. your final gravity will be close to the same. I would just give a little extra time.. might start off a little slower..
Edit: I get 1016 as a FG at 80% so that's about where you would want to shoot for..
OP is talking about adding the brett to the existing beer, not 100% brett

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So in your opinion the brett will not superattenuate and make my bottles explode? How much should I cut back the amount of priming sugar?
yes it will superattenuate. you could cut back a lil as it may slowly chew, but depends how long u plan to wait first.
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Old 10-04-2012, 05:29 PM   #7
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Quote:
Originally Posted by dcp27

OP is talking about adding the brett to the existing beer, not 100% brett
I missed that.. damn, my bad..
Half of mine were fermented with sacc and then just pitched dregs.. where do you think his FG will end up?
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Old 10-04-2012, 05:35 PM   #8
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certainly lower, but i haven't found any consistency when using it in secondary. i'd guess around 1.01

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Old 10-05-2012, 05:23 AM   #9
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Any idea on how long I should leave it in the secondary for the gravity to drop those eight points?
I see that there is activity in the airlock, but when I measured the gravity yesterday, it had not changed.

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Old 10-05-2012, 12:49 PM   #10
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you typically won't really notice airlock activity with brett in the secondary as its slow moving. give it at least 3 months

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