bottling my brett beer

[bg1414]

Quick question. Wanted some insurance for bottling my brett saison. Finished at 0.998. Is it safe to carbonate with full amount of priming sugar? or will brett still eat and add more carbonation. ie. i want to carb to 3.0 vol so should i add enough sugar for that or less to account for brett?

 

[DarthCitra]

i bottled a brett apa last week and would like to hear what everyone has to say! subscribed

 

[bg1414]

yeah i'm thinking the brett has fermented out with it being .998 but want to be sure

 

[DarthCitra]

mine ended at 1.010

 

[theck]

Curious too I have a Brett infection going to bottle soon. I was told by my local shop to use a little sugar. I was going to try 1/2 cup for 5 gallons.

 

[sfgoat]

How long did you age it? It matters because the Brett does produce CO2 as a byproduct so you don't want to bottle too soon . Also Brett can consume the Sachs yeast so if it's been in there for 18 months then you may want to add a little yeast to help carb. I typically age mine for 18-24 months then add champagne yeast and priming sugar to bottle. I also have been bottling in champagne bottles for some time which are tougher so that could also be why I've never had a bomb this way.

 

[theck]

Thanks for the info not much out there. I think it's Brett anyhow... It's been infected for maybe 3 weeks so far (Been in the fermentation for 5) for me. I was going to let it sit another month. Too soon?

 

[bg1414]

mines been 4 months. but at 0.998 will it still produce much co2. I am going to add yeast at bottling

 

[sfgoat]

With Brett you should let it sit for at least a year. That raison yeast is what dropped the FG so low but the Brett will slowly develop its flavor over a long period of time. That early you wouldn't probably even need to prime and you'd still get bombs because while your gravity indicates there are no sugars left that Brett will continue to eat what it can (including the yeast ) and produce byproducts. My advice would be to let it ride and develop its flavors for a lot longer.

 

[sfgoat]

Thanks for the info not much out there. I think it's Brett anyhow... It's been infected for maybe 3 weeks so far (Been in the fermentation for 5) for me. I was going to let it sit another month. Too soon?

If you are not sure it's Brett you should post a pic here. A lot of us can tell by looking usually what kind of infection you have. It would suck to age it if it's really a dumper.

 

[theck]

If you are not sure it's Brett you should post a pic here. A lot of us can tell by looking usually what kind of infection you have. It would suck to age it if it's really a dumper.

It's pretty good, there's not a whole lot of info about Brett in beer but what I did find I think it might be it?

 

[sfgoat]

Yup that's Brett.

 

[theck]

So the more it ages the better? I'm in no hurry already replaced the bucket and don't plan on doing another beer in that one anyhow. I'll just put it in a back room of the basement and let it sit. What's the possible ways to get it? Wondering how it happened.

 

[sfgoat]

So the more it ages the better? I'm in no hurry already replaced the bucket and don't plan on doing another beer in that one anyhow. I'll just put it in a back room of the basement and let it sit. What's the possible ways to get it? Wondering how it happened.

Could have gotten it from many sources. True lambics are made by just exposing wort to the air to get their infections. Could have been in the air, on your skin on some equipment. Who knows. Just set it and forget it . Bottle it next summer and enjoy some amazing beer. These beers are where patience really pays off.