Ss Brewtech’s Biggest Baddest Holiday Giveaway Ever!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Delayed Secondary Brett Addition
Thread Tools
Old 04-09-2014, 09:09 PM   #1
Feedback Score: 0 reviews
Join Date: Feb 2010
Location: Independence, MO
Posts: 12
Default Delayed Secondary Brett Addition

I have a Double IPA that I had originally kegged and force carbed. Its finished, drinkable, carbed and all is good. I have gotten the bright idea to pull 2 gallons of it off the keg into a glass carboy and add some candy sugar and Brettanomyces lambicus.

My question pertains to the secondary fermentation with the Brett. Do I need to "flatten" the base beer and reoxygenate before I add the sugar and brett? Do I just need to flatten the base beer so its no longer heavily carbonated? I gather that Brett is typically used in secondary, so I'm going to assume it prob doesn't require an oxygenated environment to do its funky bidding but I also don't want to waste $$ on expensive Brett Wyeast that doesn't take off in a carbonated base beer.

Thanks for your advice!

nkacree is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Secondary Brett Fermentation - Brett Starter? toman8r Fermentation & Yeast 6 10-14-2014 02:42 PM
Delayed CaCO3 with roasted grain addition? 7ways Brew Science 5 12-17-2012 04:42 PM
Brett in Secondary bdwallace Fermentation & Yeast 0 09-09-2012 07:12 PM
Fruit in secondary or delayed primary EndlessPurple Mead Forum 4 08-10-2012 03:59 AM
Delayed yeast addition Bru Recipes/Ingredients 2 03-08-2010 08:14 AM

Forum Jump

Newest Threads