crookshc
Active Member
Have a question for you wild ale brewers. This is my first attempt.
I brewed a Belgian Dubbel recipe in May of 2014. Mashed high, and used WLP500 in primary. After a few weeks, transferred to secondary and pitched a vial of brett lambicus and a couple oak spirals. I pitched another vial of brett lambicus a month later.
For the last 7-8 months, the gravity has hung at 1.024. There is some brett funk, and no acid. It's really good, just way to sweet, and I can't bottle for the threat of bottle bombs.
I'm planning to pitch some champagne yeast to finish this sucker.
Question - There is zero oxygen left in this brew, which the champagne yeast will need. Knowing that brett can turn a beer to vinegar if enough oxygen is present, should I hit it with a small amount of oxygen? Or should the champagne yeast be able to power through on its own?
Any other advice?
Thanks!
I brewed a Belgian Dubbel recipe in May of 2014. Mashed high, and used WLP500 in primary. After a few weeks, transferred to secondary and pitched a vial of brett lambicus and a couple oak spirals. I pitched another vial of brett lambicus a month later.
For the last 7-8 months, the gravity has hung at 1.024. There is some brett funk, and no acid. It's really good, just way to sweet, and I can't bottle for the threat of bottle bombs.
I'm planning to pitch some champagne yeast to finish this sucker.
Question - There is zero oxygen left in this brew, which the champagne yeast will need. Knowing that brett can turn a beer to vinegar if enough oxygen is present, should I hit it with a small amount of oxygen? Or should the champagne yeast be able to power through on its own?
Any other advice?
Thanks!