Adding Brett to accidental infection?

[TastyAdventure]

I brewed a 1.047 beer and it fully fermented in my basement down to 1.006. I placed it in my warmer room, where I keep my Brett/sour beers, to let it finish a little warmer before cold crashing and bottling.
Well long story short it got infected, has a little pellicles tarring to form. Probably picked up something from that room... Any strain of Brett or maybe pediococcus/lactobacillus?
Anyways, I'm wondering what you thought about intentionally adding more Brett L that I have, just to fully inoculate it and know at least one of the bugs in there?
Also, it's 3 gallons in a 6 gallon plastic fermentor, going on week 3, how long before I should transfer to a smaller glass secondary?

 

[TastyAdventure]

Pic View attachment ImageUploadedByHome Brew1438119498.524273.jpg

 

[j1n]

what kinda beer was it supposed to be?

 

[ColoHox]

Accidental sours rarely turn out very well. I guess, if the alternative is dumping the batch, you might as well try an experiment.

 

[TastyAdventure]

It was a partigyle to a Belgian Dark Strong. 6% Caramunich 4% Special B. Oberon harvested yeast. No real "goals" with it...

 

[sweetcell]

no harm in taking a chance, if you've got the space. if you're down to 1.006, you're safe to move to a smaller secondary right away. any brett you add will be slow and likely won't cause a big fermentation so fill that secondary up to the top. give it 6 months, then taste.

 

[TastyAdventure]

I only have 1 3 gal glass carboy, currently full of a 100% Brett L saison that has been there for 3 months. I checked gravity about a month ago and it was 1.017 (OG was 1.062).
If Gravity is low enough now, should I bottle? Or will it need more time?

 

[sweetcell]

I only have 1 3 gal glass carboy, currently full of a 100% Brett L saison that has been there for 3 months. I checked gravity about a month ago and it was 1.017 (OG was 1.062).
If Gravity is low enough now, should I bottle? Or will it need more time?

1.017? that's much too high to bottle anything with brett in it, IMO.

 

[TastyAdventure]

Right, that was a month ago. I'm wondering, if it's significantly lower when I check it tonight, if it will be good to bottle. I know that Brett beers need a lot of time, and I'm wondering if I should wait longer than just whenever it hits a stable FG

 

[Psylocide]

Right, that was a month ago. I'm wondering, if it's significantly lower when I check it tonight, if it will be good to bottle. I know that Brett beers need a lot of time, and I'm wondering if I should wait longer than just whenever it hits a stable FG

I hate sours, but I'll add this thought, I wouldn't rush something intentional just to try and salvage a bad batch.

 

[signpost]

Are you sure it wasn't just releasing CO2 that had been in solution?

Moving to a warmer temp can have that effect, and leave some yeast rafts that might look like the beginnings of a pellicle.