So about 5 weeks ago I brewed up a Saison using The Yeast Bay Saison Brett blend. After primary fermentation i transferred to a keg for secondary fermentation. I measured gravity at that point as 1.008. So that was about 4 weeks ago, maybe a little less. I took a sample today (keg is at ambient temp of 62 degrees) and the sample measures 1.010 at a 70 degree temp. First sample after primary I didn't measure temp, so that may explain the difference, or just me not paying close enough attention. But here's my question: I have tasted the sample taken today and the Brett character seems to be starting to develop. I just expected my gravity to be less. I'm assuming the Brett will eat up more of the residual sugars and the FG will drop.
So do I leave it for a few more weeks? Move it to a room with a 70 degree ambient temp? Or can I go ahead and bottle this? My fear of bottling right now is creating bottle bombs down the road. I don't have much experience with Brett so I'm really unsure of when it is safe to bottle.
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