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Old 06-25-2013, 03:43 PM   #11
sweetcell
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Jan 2012
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Quote:
Originally Posted by TNGabe View Post
Well gosh, in your world I guess there aren't any Brett conditioned beers. The FG isn't guaranteed, but it's possible to make an educated assumption and I've managed to nicely carbonate several beers, some bottled still with Brett and others with a small sugar addition. It's not rocket science.
i never said there aren't any Brett conditioned beers - of course there are, Orval being the most widely known example. the difference here is that the brewers at Orval have brewed the beer thousands of times, they have the process down to a science. the OP sounds much less experienced.

Quote:
Originally Posted by TNGabe View Post
If its already in there, I'd think you'll see about .03 drop I the bottle, or about 1.5 volumes. If you haven't added Brett and will at bottling, expect it to drop .05 or about 2.5 volumes.

I'll agree with sweet cell that it isn't exact, but it's not hard to my a reasonable guess and erring on the side of low carb is a safe bet.
yup, and i said as much - you can play it safe and let it ferment out completely, or you can take a chance on under- or over-carbonation. sounds like you've done this before so you know how much lower the beer will go in the bottle, hence how much it will carbonate without priming sugar. that may or may not work for the OP. his/her call. i totally agree with your recommendation of erring on the side of lower carbonation if you don't wait 6+ months for a totally stable FG.
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- Aging: 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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