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Old 02-24-2013, 08:04 PM   #1
Feb 2013
Posts: 3

Hi all,

I'm about to bottle my first brett beer. This is a dubbel that had wyeast 1214 in primary and brett b added to secondary. Does it make sense to use maltodextrin to prime bottles instead of corn sugar? I'm thinking that if the 1214 can't eat maltodextrin, I'll get funkier results relying only on the brett. Is this sound thinking?


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Old 03-14-2013, 10:04 PM   #2
sweetcell's Avatar
Jan 2012
Rockville, MD
Posts: 5,115
Liked 972 Times on 704 Posts

late reply...

for the amount you're adding, i don't think it'll make much of a difference - but certainly can't hurt to try. i would expect it to take a lot longer to prime, since brett is slow-acting, so if you can't wait a month for it to carbonate (or can't keep it somewhere warm enough that long) you might want to go with sugar.

how long ago did you pitch the 1214? if your beer has been bulk-aging for several months, the 1214 might be dead anyways and you're dependent on the brett for carbonation.

since i'm late to this party: what did you end up doing?

EDIT: nevermind, you got your answers on the duplicate thread -
What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

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