I've been very dubious about this one. Finally took a sample last week. Now down to 1.012 from 1.060 (80%), and tastes absolutely fantastic.
I think I'm not going to add any new yeast. Mostly concerned about kicking off a secondary Brett fermentation in the bottle, even if using the same strain of Brett.
Will bottle next weekend.
Originally Posted by spenghali
You don't need to but a lot of people add some fresh yeast at bottling to ensure their beer gets carbonated and quickly. You can pitch some rehydrated safale or wine yeast, or what ever kind of yeast you want really.
I'd be concerned about using a Sacc yeast on an all-brett beer. I don't know if it would start the Brett off as a secondary yeast, and start munching on the unfermentable sugars, and producing it's traditional rustic characteristics.