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Old 09-19-2012, 01:49 AM   #1
Morkintosh
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Default 100% Brett Farmhouse Ale Bottling Question

Just took a measurement and my Farmhouse is at 1.010. Should I bottle now or does that Brett have some gusto left? It is about 3 months old. Also, any tips on bottling a 100% Brett Beer?

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Old 09-19-2012, 03:32 AM   #2
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It is probably done. After sitting for three months, it probably needs a little extra priming sugar to fully carb up.


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Old 09-19-2012, 06:35 PM   #3
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Originally Posted by ReverseApacheMaster View Post
It is probably done. After sitting for three months, it probably needs a little extra priming sugar to fully carb up.
Agreed.

I think the Brett should be viable to ferment the priming sugar without fresh yeast. If that was part of the question too.
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Old 09-20-2012, 02:17 AM   #4
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It is done. Prime and bottle it the same way you would a sacc beer. No new yeast required.
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Old 10-02-2012, 03:54 AM   #5
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Thanks everyone. Bottles are priming up nicely. They still need to sit for a little while longer.
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Old 10-03-2012, 04:42 AM   #6
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Fwiw I had a Brett saison I recently did and it went all the way down to 1.002, in wild brews it says Brett is almost 100% attenuative and could take upwards of 8 months to finish. If your going to bottle I would maybe drink them reasonably soon or to be really safe bottle in the thicker Belgian bottles.
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Old 10-03-2012, 08:33 PM   #7
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Fwiw I had a Brett saison I recently did and it went all the way down to 1.002, in wild brews it says Brett is almost 100% attenuative and could take upwards of 8 months to finish. If your going to bottle I would maybe drink them reasonably soon or to be really safe bottle in the thicker Belgian bottles.
no need. brett isn't super attenuative when used for 100% of the fermentation, it acts very much like sacch in that case


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