Quick Brett Brux questions

So I want to venture into the world of Brett yeast. I have ~3gal of Belgian Golden Strong fermenting on Belgian Strong Ale yeast and it has slowed a bit at 1.024. I'm considering racking off the BSA yeast and fermenting the rest with Brett Bruxellensis.

1) Is that a reasonable amount of fermentables to allow the Brett to do it's thing?
2) I have a vial of WL Brett b--should I pitch the whole thing or only a portion?
3) it's clearly important to use dedicated soft bits for Brett beers. Is there anything else you recommend?

Thanks for any help or suggestions!

Heh Piratwolf - I did just what you descibe with a saison and the infamous 3724/Belgian strain. My OG was 1.062 and I racked into a keg when the saison stalled at 1.020, added 1 White Labs vial of Brett B. In 3 months at ~ 70F it dropped to 1.000 and is doing some wonderful things. You may find the Brett steps all over the flavor components of your primary yeast.

BrewNow said:

Heh Piratwolf - I did just what you descibe with a saison and the infamous 3724/Belgian strain. My OG was 1.062 and I racked into a keg when the saison stalled at 1.020, added 1 White Labs vial of Brett B. In 3 months at ~ 70F it dropped to 1.000 and is doing some wonderful things. You may find the Brett steps all over the flavor components of your primary yeast.

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Cool, BrewNow! That's exactly what I was hoping to hear! . Unless I hear otherwise by tomorrow am, that's what I'm doing. Thanks, man!

Can't comment on the Brux much, but if you want to avoid using Brett I'd recommend brewing a batch or a big starter of WY3711 and moving the stalled golden strong on to that. I recently had my golden strong stall out at about 1.025 and racked onto a cake of 3711 and it dried out to 1.01

bruin_ale said:

Can't comment on the Brux much, but if you want to avoid using Brett I'd recommend brewing a batch or a big starter of WY3711 and moving the stalled golden strong on to that. I recently had my golden strong stall out at about 1.025 and racked onto a cake of 3711 and it dried out to 1.01

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he said he WANTS to use brett.

eastoak said:

he said he WANTS to use brett.

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Thanks.. I read the first post, just offering another option. I suppose I didn't phrase my post quite right. Brett is a great way to go as well, but will change the flavors/aroma.

Would you all suggest I rack off the first yeast or just pitch in the BB? I generally like to wash, so I may rack. Can I wash/re-use Brett?

I suppose you can go either way. For instance, I racked off primary in a batch like I mentioned earlier. In another, I used American Farmhouse from WL and left the beer on primary..now going on 3 months. According to the White Labs web site the Farmhouse Blend, "It consists of a traditional farmhouse yeast strain and Brettanomyces." You are probably concerned about leaving the beer on sacc yeast for an extended period of time, right? I would probably rack and wash the sacc yeast then pitch the brett into secondary if you are at all worried about autolysis.

Brief update. I dropped the Brux with the gravity about 1.024. Hydro reading today shows 1.005, which puts the ABV at just a hair under 10%. I'm getting the fruit esters, super-dry finish and warming alcohol, but there also seems to be a touch of hay and barnyard mustiness. Looking forward to see what the next six months bring!

Autolysis is not a problem here; the Brett will use the decaying sacch cells as nutrients. I would invest in some bleach if you plan on using your hard plastics for clean beers.

kingwood-kid said:

Autolysis is not a problem here; the Brett will use the decaying sacch cells as nutrients. I would invest in some bleach if you plan on using your hard plastics for clean beers.

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Brett is not harder to kill than sacc, star san will easily kill it.