Bottling with brett c.

[wmcc75]

Hello. I'm just getting into wild brewing and hoping for some guidance. I have 2.5 gallons of a simple saison that I was wanting to bottle with brett c. (wlp 645) the gravity is down to 1.002 using bell saison yeast. It was an all grain batch %75 2 row, %25 wheat mashed low starting at 150 and dropping a few degrees during mash. I would like to bottle with the brett because I understand that can produce some interesting results, but I'm worried about bottle bombs or gushers. Can anyone provide me some direction on how much priming sugar to use? I worry that the brett will eat through the last two gravity points, is that a legit worry?

 

[youreanimpulse]

Yes, it's legitimate. And those are not your last 2 gravity points (alcohol is less dense than water, so it can go lower. I've seen folks with FG of .996, for instance). You can use thick champagne bottles and under prime, but without experience with this specific recipe you don't know exactly what's going to happen. What I would do is use the thick bottles and carb to like 2 volumes expecting at least one more volume if not two from the extra attenuation. Then make notes over time and if it was too much (or too little) adjust next time. Good luck!

 

[wmcc75]

Cool I will try that. Thanks for the good info!