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JediJoel · 10-29-2010, 09:03 PM

Quote:

Originally Posted by winvarin

Probably takes my corker out of it then. I do some wine on the side to keep my wife happy. I use straight corks with an "iris" style hand corker.

Yeah, mine is the same. Couldn't think of how to describe it though. If you have some straight corks and a bottle, experiment a bit. Perhaps you'll have better luck than I did.

maida7 · 10-29-2010, 10:16 PM

What about the plastic champagne corks? I think those go in by hand and are held with the cage.

indigi · 10-30-2010, 01:34 AM

Quote:

Originally Posted by mazultav

Thanks maida, I under stand that Brett will ferment longer chain sugars that Sacch wont touch. I guess that brings me to the crux of the question how do you deal with bottling a brett spiked beer without bombs?

If the jug has an airlock do I just let brett go at it and then re-yeast (with something neutral like S-05) for bottle conditioning?

Or is it possible to calculate bottle carbonation via my FG using only brett and not get bombs.

The simple answer is time. Dump the dregs, put it somewhere warm (under 72-75 degrees and Brett gets really sluggish) and forget about it for a couple months. Take a gravity sample. Forget about it again. Another sample. Eventually there'll be very little fermentable sugars left and you can bottle as normal, but still shoot low as Brett's very persistent.

mazultav · 10-30-2010, 01:58 AM

thanks indigi. just to clarify, once the gravity is stable for some months and bottle like normal that includes priming with a simple sugar. yes?