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.