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I guess it is at 68% attenuation, so perhaps it really is finished. I did use yeast nutrient. It was a split batch, with 2.5 gallons into each fermenter. You are supposed to use two packs per 5 gallons, so I used one pack in each. (The other batch has fruit added and it's at 1.011.) It's...

It's a Lichtenhainer. Going for 5% abv. Mashed at 151. Smoked wheat, pils, Vienna. It's actually within style range at 4%, but I was hoping to push it closer to 5...

What a cool/odd yeast... It did nothing for 2 days, then went from 1.045 OG to 1.014 on Day 3. It's now been stuck at 1.014 for Day 4 and 5, with no movement. Fermenting at 75 F. Has it stalled? I know it's a slow fermenter, but I'd think I'd at least get a point over two days...

Interesting! Thanks for sharing. I'm not familiar with that hop, but guessing any addition at 45 would boil off any flavor. If that hop gives orange, it might be perfect at 5 or flameout. Thanks for the potential tip!

Love to at least know the plan with the hop addition to the wit. Trying something unique is what makes for gold medal beers. Of course, it can also fail. Makes the hobby fun, right?

Interestingly, I seem to do that Fix rest without knowing it, because my sparge is usually around 160. Maybe that is why the head retention on my beers is often quite good. By accident! My question is how much would my efficiency really increase if I did a mashout, compared against time...

From my experience, I don't think a mashout is necessary. My batch sparge runoff is 10 mins or so. I usually hit my gravity targets. I go right to the boil after sparging... So I've never understood the point of the mashout, at least for my process.

Thanks. Good stuff. Of all the beers I make, I have the most confidence in my Saisons. They always finish near 1.000 or so. They seem like good candidates for this experiment. I do think/agree that co-pitching or secondary conditioning with Brett seems like the way to go. On the other hand...

I think Orval uses brux. But is there any chance you dosed those beers with claussenii? I found something on Milk the Funk that said it's a strain of the species B. anomalus and doesn't ferment maltose very well. So, if you don't want the Brett to ferment those remaining points much, it might...

Yeah, could turn into a disaster! That's part of the homebrewing adventure, right? I do know those SB bottles are heavier than most. I weighed them the other day and they were all above 9 ounces, compared to some regular bottles that were under 6. So I'll at least have that going for me...

Agree it seems like a challenge. But it also seems like it's possible to avoid bottle bombs if we can assume the Brett will produce C02. How much is a pretty good question, but if I can get my beer down to single digit FG, I'd think I could make a reasonable guess. Assuming .5 volumes per...

I appreciate the comments, though I'm now left with a quandary. Let's say I'm ready to bottle condition a beer that's 1.003 FG, and plan to add some Brett to each 12 oz bottle. Should I assume it will eat those last three points and add C02, or not? Depending on what is more likely, it would...

Just the jokes so far. I find it best to brew when the kids are at school....

We're talking micro pitch rates, but your point is well taken. I'm still trying to figure out pitch rates... I have actually been getting really nice esters from increasing my pitch rates.. On the Brewers Friend calculator I use, there are .35, .5, .75, 1.0 and 1.25 rates for ales. Once I...

Because they have a lot of hops. (Joke courtesy of my 6 year old daughter.)

Indeed, that is what I am afraid of. I don't want bottle bombs, and I also don't want gushers. I try to brew all of my beers for competition, even if I don't end up entering them. A gusher - or worse (an exploding bottle) -- would certainly not score well! If I hit 1.003 FG, my current plan...

Thanks. Not sure what to hope for, but I am thinking my best bet would be to have a FG around 1.003 or at least over 1.000. That way I have a good shot at being able to calculate the Co2 the Brett will produce. Going back to your earlier post, when you say some have too much Brett... Do...

That's interesting. I'll give it a read. Does this mean the Brett will still do its thing even if I add it to conditioning beer that has an FG of 1.000 or lower?

Found this article below on BYO, which says 5 - 10 drops. It also suggests that for each .001 the yeast consumes, it makes .5 volumes of C02. So, it seems to me if I I'm at 1.003 FG, and the Brett eats the rest, it would produce 1.5 volumes. So if I target 1.5 volumes with the bottling...

This is great info, thanks! I will try to leave few points for the Brett to eat, though I wonder about the residual sugars (there must be some in there, right?). I'll be trying to keep the carbonation down a bit, though, because I am just going to use old St. Bernardus 12 ouncers.