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Old 05-05-2011, 09:50 PM   #1
greggor
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Jul 2008
Eden Utah
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I have a Belgian beer that started with regular Belgian yeast then I transferred to a bucket and added Wyeast 5526 Brettanomyces lambicus. It has aged for nine months. I want to re-ferment in a a bottle using fresh wort from a current batch. Should I pitch fresh neutral yeast (safale us-05 for instance) into the fresh wort and combine at high Krausen mix with the aged beer and bottle or simply add the fresh wort and bottle and let the bret take care of the carbonation.

 
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Old 05-06-2011, 02:26 AM   #2
Calder
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Mar 2010
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I would have thought there would be enough Brett in suspension. I'm interested in this too since I am about to bottle my first Brett beer too.

 
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Old 05-06-2011, 04:31 AM   #3
jtakacs
 
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Feb 2011
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edited / wrong thread.

on topic, i don't think you can go wrong dosing in any case, if the yeast is too much, it'll just fall out... little can't hurt. i plan on dosing my lambic when i bottle

 
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Old 05-06-2011, 02:43 PM   #4
Oldsock
 
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It will almost certainly carbonate on its own, but neutral ale yeast will speed things up.

I’d suggest just using regular priming or table sugar for carbonation. It is hard to predict how much of the “unfermentables” in the wort the Brett will consume in the long term, leading to over-carbonation. Otherwise you’ll have to aim low, and it could be a couple months even with the ale yeast until the beer reaches full carbonation.
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Old 06-04-2011, 03:54 AM   #5
greggor
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Jul 2008
Eden Utah
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I ended up adding a small amount of WLP001 in a starter at high Krausen.

 
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Old 06-04-2011, 04:21 AM   #6
avidhomebrewer
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I had a lambic that I pitched 3278 in. Bottled it 2 years later w/o fresh yeast. Carbonated fine.

 
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Old 06-04-2011, 04:27 AM   #7
lumpher
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texas
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Quote:
Originally Posted by greggor View Post
I ended up adding a small amount of WLP001 in a starter at high Krausen.
good thing to do. that's what i do
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