Wyeast brett L attenuation in secondary of imperial stout

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Failing_Ales

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I pitched Wyeast brett L into an imperial stout that was first fermented with US-05 from 1.122 to 1.042. How far should I expect the brett to attenuate? I've read that it will go to 90%, and experienced that in many smaller beers, but I'm hoping it leaves a bit more residual in a beer this big.
 
It depends on how you mashed. I've been using WY Old Ale Blend in my imperial stout the last couple years. I would mash the 1.120 beer at 158. the sacch would take it down to about 1.040-1.045 then it would slowly attenuate to 1.024ish. So it depends on how aggressive your boil down was and so forth but my wort is decently unfermentable for use with this yeast.
 
Thanks for the information! We mashed around 156 and the long boil reduced our volume by about half. I hope it finishes in the 1.020s as yours did.
 

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