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Great article! Always disagreed with my friends who demand starters...now I have something to reference. :)

I know everyone says to bottle beer once your FG has become stable for a few days...but I was wondering if: Has anyone ever tried to bottle a Brett beer (or any beer in general) WITHOUT ADDING PRIMING SUGAR...BEFORE it reaches FG and allow the brett to reach FG within the bottles? Basically...

You should take another gravity reading in 3 days to see if the gravity is continuing to fall... If gravity keeps falling, I suggest to let it ride and finish on its own. You don't have much further to go now and won't risk contamination if you leave it alone. If gravity is not falling...

Considering the beer is in a secondary you may have a case of infection which results in the infecting yeast creating 'yeast pellicles'. Google image search that and see if it compares with what you see in your secondary. Also, what yeast did you use? :confused: Some yeast strains contain a...

So you ramp up the temp AFTER fermentation signs have stopped? What is the point here...to increase yeast esters?

No I was not planning on it...

I created a recipe for a Belgian Dubbel and was planning on using Wyeast 3787 but my LHBS only had Wyeast 3789-PC in stock so i bought it without doing any research... It looks like this is a seasonal blend of 2 yeasts (Sacch and Brett) and the newest threads I could find online regarding...