Bottling with Brett

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wardenwheat

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I have a Trappist style beer that is in the secondary. It is within a 4 points of final gravity. I was thinking about bottling half of it regularly to bottle condition and adding Brettanomyces to the other half to bottle condition for a few months. Has any heard of using Brett at bottling??
 
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wardenwheat

wardenwheat

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Yeah, I was actually thinking of using the dregs from a couple Orval bottles. Make a small starter, then use a syringe to transfer a few drops in to each champagne bottle after I filled them and cork.
 

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