Salanis
Well-Known Member
Inspired by Reinheirt Wild Ale, I decided to brew a light-to-moderately soured saison. I used a Wyeast Belgian yeast, and threw in Brettanomyces Bruxellensis just as the krausen began to fall. All figured it's had about 3 weeks and it seems ready to bottle.
First concern: when to bottle? I know the brett b will devour pretty much any sugars. Do I wait and let this attenuate down to 1.000 before bottling? I checked it a week ago and it was at 1.010. If I don't wait and bottle now, do I just use less priming sugar?
Second concern: contaminated equipment? What all equipment do I need to replace or convert to dedicated sour beer duty? I single stage fermented in a 6-gal better bottle carboy. I'm planning to use an auto-siphon, plastic bottling bucket, hose, and bottling wand. Will all of that need to be replaced? If not all, what is okay, presuming that I clean it immediately?
First concern: when to bottle? I know the brett b will devour pretty much any sugars. Do I wait and let this attenuate down to 1.000 before bottling? I checked it a week ago and it was at 1.010. If I don't wait and bottle now, do I just use less priming sugar?
Second concern: contaminated equipment? What all equipment do I need to replace or convert to dedicated sour beer duty? I single stage fermented in a 6-gal better bottle carboy. I'm planning to use an auto-siphon, plastic bottling bucket, hose, and bottling wand. Will all of that need to be replaced? If not all, what is okay, presuming that I clean it immediately?