Brett bottling dilemma
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I brewed an Old Ale last May. After primary fermentation, I pitched some Brett C. and let it sit on Oak for 6 months. Then this past February, I put some campden tablets in it to kill the Brett before bottling. I let it sit for about another 4 months.
When bottling in May, I added 3oz of priming sugar and pitched a fresh pack of S05 and added 4ml of lactic acid.
It's been almost four weeks in the bottle, and it is pretty much flat. There is a little carbonation, but very little. I was thinking of opening all the bottles and adding some Cooper's Carb drops and maybe a touch of dry yeast to each one.
Would this be a good idea, or should I just wait a while longer? It has a good flavor, kinda pineapply, and a nice leather smell from the Brett. Just no carbonation.
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SOUTH CREEK BREWING CO.
EST. 2005
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