Bottling Brett Beers

[TipsySaint]

I have two beers, 1 all brett and one a mixed fermentation. It was recommended to age them at least 3 months. We are headed into that time frame now. Do I need to add yeast at bottling or should I be fine with what's in suspension? 3 months seems to me like it might be on the edge of needing more yeast....

 

[vagabondat02]

The all brett beer should be ready, and will still have plenty of yeast to carb things up. The mixed ferm beer though, which strains/blend did you use? Bacteria laden beers usually need closer to a year before the gravity stabilizes.

 

[TipsySaint]

I used the brett saison mix from the yeast bay....

http://www.theyeastbay.com/wild-yeast-and-bacteria-products/saison-brettanomyces-blend

So it's just brett and sacc, not bugs....

 

[smokinghole]

I never reyeast Brett beers. I only make one that will not referment in the bottle though, an ris, and that I force carb.

The saison is very likely done and ready. Only thing with Brett beers is that when not adding more yeast it can take longer to carb up, I usually don't have an issue. I tend to bottle Brett raison quick and let the Brett contribute carb in the bottle and only prime for about 2 vol, but I use all heavy weight bottles for such things.

 

[TipsySaint]

but after 3 months....how much is the brett going to do? is it still active? Are we talking like a month to carb? A month is fine, but I would like some idea of what "a while" is.....

 

[Howhownow]

I think if you're worried about it, add some yeast. If you do, it won't technically be all-brett, though. If you want that, bottle with the Brett, and give it a bit more time to carb up. Either way I think you take a good but of time in the bottle to reach max carb.

 

[ICWiener]

but after 3 months....how much is the brett going to do? is it still active? Are we talking like a month to carb? A month is fine, but I would like some idea of what "a while" is.....

Your beer will be fine. That Brett is definitely still active. I bottle a mixed Brett/Sacch Saison regularly (every 3 months). It's always carbed at one month. It tastes better at 3-4 months, but it's carbed and ready to go at 1.

 

[youreanimpulse]

WLP670 (Brett+Sacc) at 4 mos carbed for me in about 2 weeks last month. I wouldn't worry about it. Even sacc alone at 3 mos should still be alive. People who have issues with carb and sours are bottling at 12 mos and beyond. That's mostly bugs and takes a while, which is why re-yeasting is wise.

 

[TipsySaint]

Sounds good! so give it the sugar and we're off to the races then!

Thanks for the input all!

 

[TipsySaint]

will regular bottles be OK?

 

[MaddBaggins]

WLP670 (Brett+Sacc) at 4 mos carbed for me in about 2 weeks last month. I wouldn't worry about it. Even sacc alone at 3 mos should still be alive. People who have issues with carb and sours are bottling at 12 mos and beyond. That's mostly bugs and takes a while, which is why re-yeasting is wise.

I've used 670 a few times. 6 months in the fermenter, 4-6 weeks in the bottle and it's good. I use all kinds of different bottles of large size.