Dry Hopping Brett beers - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Dry Hopping Brett beers

Thread Tools
Old 03-10-2013, 06:29 PM   #1
Aug 2012
Posts: 6,655
Liked 2284 Times on 1539 Posts

I've noticed that my mixed brett/sacc saisons tend to 'finish' at 1.004 to 1.008 depending on mash temp and grist. When I transfer and dry hop, the yeast fires back up and starts fermenting again, with the beers finishing 1.004 to 1.000. Anyone else notice that dry hopping seems to restart brett or mixed strain fermentations?
The only thing worse than dumping beer is serving beer you should have dumped.

Reply With Quote
Old 03-10-2013, 08:31 PM   #2
Nov 2011
Gastonia, North Carolina
Posts: 128
Liked 8 Times on 8 Posts

My all bret saison does the same thing. I just assumed it was from the slight injection of oxygen and agitation due to the action of adding the hops.
Primary: Old Bootlegger Imperial Porter, Mill Worker's Breakfast Oatmeal Coffee Porter
Secondary: Oud Bruin, Berlinner Weisse, Apfelwein
Barrel: Whiskey :P
Kegged: Mill Worker's Breakfast Base
Planned: Pure-T Pale with Citra, G-Town Brown 2.1, Muddy Banks Irish Red

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Dark all-brett beers? thasnazzle Lambic & Wild Brewing 7 10-27-2012 02:15 AM
Sourness in Brett Beers Waylit Lambic & Wild Brewing 13 12-05-2011 09:23 AM
Brett beers not carbing well Calder Lambic & Wild Brewing 5 12-02-2011 12:26 PM
Brett beers on tap? prosper Bottling/Kegging 6 10-26-2010 10:40 PM
All brett beers? bakins Lambic & Wild Brewing 1 06-01-2009 01:44 AM

Forum Jump