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Old 11-20-2009, 02:23 AM   #1
livingart
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Mar 2009
Posts: 5


I sampled my saison reject that's been on Brett. for 8-9 months and it's ready for the bottle.
I'm going to do 750 Belgians wih corks and cages.
Any recommendations on priming sugar rates? The beer is around 1.003-4 from an OG of 1.072.
Thanks,
J

 
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Old 11-20-2009, 05:41 PM   #2
beeraroundtown
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May 2009
Portland, OR
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I'd go for about 3.5 volumes of CO2. Probably reyeast with champagne yeast or something as well.

 
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Old 11-20-2009, 06:14 PM   #3
livingart
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Mar 2009
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I was thinking 3 to 3.5 but was unsure on the reyeasting. Any idea on how much yeast, most champagne packs are 5 grams. Will the residual Brett. be enough to carbonate with the additional sugar?
Thanks!

 
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Old 11-20-2009, 06:29 PM   #4
beeraroundtown
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May 2009
Portland, OR
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I recommended 3.5 as for some reason I recall to go a bit heavy on aged beers. I think I read somewhere that over time more co2 comes out of solution in the beer, so you overcompensate a bit. So I think if you do 3.5 you might end up near 3? I could be wrong on this and remembering it incorrectly (hopefully not opposite!), but either way 3.5 is nice if there is no drop.

The previous brett may be enough, but I wouldn't take the chance, hate for the beer to end up flat. You could pitch more brett if you wanted.

If you use the dry champagne yeast, a half packet should be fine.

 
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Old 11-20-2009, 06:37 PM   #5
livingart
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Mar 2009
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With how expensive Brett is champagne might be the better choice. Thanks for your help.

 
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Old 11-21-2009, 12:02 AM   #6
beeraroundtown
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May 2009
Portland, OR
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yah, next time build up a starter of brett and save some for other batches.

 
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