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Old 10-06-2010, 03:23 AM   #1
Homebrewtastic
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So I'm planning a psuedo-belgian pilsner style beer, almost saison like but not quite. I'm planning on using all pilsner malt and a whole bunch of brewer's gold hops. I want to get a little of brett character in there too. I was planning on adding some Brett B at bottling for some of the wet horse blanket flavor.

How much extra can I expect the brett to clean up the beer? I was planning on doing initial fermentation on the Wyeast French Saison 3711. And it attenuates really well (typically down to 1.011 on a low mash).

Would I need to add sugar at bottling with the brett? Or will the remaining sugars be enough? Or should I let the brett hang out for a bit before bottling and then prime as usual?
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On Deck:
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Kegged: Das Funken Weisse, Un Poquito Wylde
Bottled: Epik Barleywine, Chocolate Chili Pumpkin Porter, EKG Amber
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Old 10-06-2010, 03:40 AM   #2
wonderbread23
 
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Let the brett do its job in the fermentor. Once its completely finished, bottle with fresh priming sugar (this can take awhile). Brett can be super-attenuative and may give you unpredictable carbonation results; its tough to estimate how low it will go, and you can easily end up with overcarbed beers.

 
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Old 10-06-2010, 03:44 AM   #3
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Awesome. Thanks.
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On Deck:
Primary: Lambic-ish
Kegged: Das Funken Weisse, Un Poquito Wylde
Bottled: Epik Barleywine, Chocolate Chili Pumpkin Porter, EKG Amber
Adventures in Zymurgy - Homebrewing and Sour Beer Blog

 
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Old 10-09-2010, 02:20 PM   #4
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If I use a super attenuative yeast for primary fermentation, how long can I expect the Brett to take to dry it out?
__________________
On Deck:
Primary: Lambic-ish
Kegged: Das Funken Weisse, Un Poquito Wylde
Bottled: Epik Barleywine, Chocolate Chili Pumpkin Porter, EKG Amber
Adventures in Zymurgy - Homebrewing and Sour Beer Blog

 
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Old 10-09-2010, 04:12 PM   #5
Ryan_PA
 
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Well, I have made very dry beers in the past and pitched brett C at bottling to do exactly what you are looking for, horse blanket flavor. It is a very interesting progression. One beer was a Biere de Garde, that was amazingly clean and crisp at bottling and for a month or so after bottle conditioning. Somewhere around the 1-1.5 months mark, beers bottled with brett take on a more bretty flavor and my findings show it plateau's at around the 4-5 month mark. There is still some flavor development at that point and forward, but it is much slower. Just want to point out, when I bottle with Brett, I just pitch a fresh tube into the bottling bucket, no starter. For your recent question, if you dual pitched, sacch and brett together, at primary, it will still be a 3-4 month period for all the flavors to come out, based on what I have seen.

 
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