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...
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...