Bottling Saison with Harvested Brett Yeast

[domdom]

Hello,

i have plans to brew a gin barrel aged saison in the near future. i was planning on bottling it and thought about possibly adding the dregs of a brett beer. i thought the best way would be adding it in the bottling bucket to reduce the amount of items that could be contaminated. i know i'd need a new/dedicated bucket, siphon, spigot and tubing for brett just to be safe. my specific question are:

if adding at bottling would i need to make any adjustments with priming sugar calculations to avoid bottle bombs down the road? i'm using a mix of safeale BE-134 and some harvested saison du pont yeast so it should end up pretty dry. last saison i made with be-134 had an FG of 1.004.

if adding brett from a bottle, would i need to user a starter to propagate a larger amount, or would a single bottles worth be enough? would it just take the brett characteristics that much longer to develop or would it not have enough viability to do anything?

 

[VikeMan]

If you want to add it at bottling and want it to touch as little equipment as possible, dose each bottle with a pipette. With fresh Brett (from White Labs), I used 1-2 drops per 22 oz bottle.

Don't really know how to advise on the amount of dregs to use.

I adjusted priming sugar to account for (with my beer) a guesstimated 5 points of FG decrease from residual carbs eaten by the Brett. (I was shooting for about 5 volumes total CO2...Orval-like levels) In any case, I'd recommend using sturdy bottles (like champagne bottles).