Bottling forgotten brett beer

[WileyG]

Heya folks, first time posting on here, been lurken around for awhile and you beautiful people seem to know the answer to everything. I brewed a pretty heavy Belgian specialty ale about 8 months ago, ran a primary with Wyeast 3711(french saison) down to a 1.007FG, then split the batch for secondary, doing half with dregs from the Evil Twin Table Beer and the Saison Brett from Boulevard and the other half with Wyeast 5112(Brett Brux). So we tried it after about a month, and the flavor hadn't really changed at all (duh) so we voted for letting it sit for awhile longer. Well we forgot about it, and happened upon it this morning, tucked nicely into the corner where it's been sleeping. So now the FG for the 5112 batch is down to 1.001 and the dreg batch is down to 1.002. We pulled tastes from both, and they are tasting majestic. So now that we have them down to little to no sugar, how should we go about bottling? should we add priming? Should we bottle condition with even more brett? I am a tad lost on what to do and would love some input. Sorry for the ramble! Cheers friends!
TL;DR: How should I go about bottling the Brett beer I forgot about?

 

[venomfast]

you can use some sugar and a champane yeast a few threads i have read on this site thats what they have done

 

[m00ps]

I've bottled 2 brett beers so far and here was my strategy based on reseach:

use your siphon to purposefully disturb the yeast cake a bit to kick up some yeast

prime to 1.0 vol CO2 lower than your max target, this accounts for additional attenuation from Brett. Although your FG is seriously low, I'm not sure if you'd need to do this. Maybe 0.5vol les...

use HEAVY BOTTLES. Average 12oz bottle weighs between 195-205 grams. I only use bottles that are above 220 for wild beers. All of Stone's bottles are heavy BTW

 

[feinbera]

Tool around the Mad Fermentationist's blog; he's got a nice intro to brewing sours, from recipe formulation through bottling (he recommends adding priming sugar and re-yeasting with a neutral ale yeast, so as to carb quickly and without changing the character, where the bugs would probably do the job, but slowly and kicking out funk).

 

[WileyG]

thanks for all the input guys, I appreciate it!

 

[badlee]

I like to "feed" my Brett beers with a little wort at about 1.035 a week to ten days before bottling.
I find that a few hundred ml is enough to wake up the Brett and add some co2 which contributes to a very flat beer.