Brett as second fermenter

[storskurk]

I'm going to use brett bruxellensis as a 2nd fermenter (for the first time) in a sort of trappist dubbel which is currently fermenting on WLP530, but I'm not sure on a couple of things further in the process - can someone please help me?

1. Exactly when to I pitch into 2nd fermenter? Does the first fermentation have to be done or should there be some normal suger left when adding the brett?
2. How much brett do I pitch to 2nd fermenting for 5-6 gallons?
3. When bottling - should I wait for the fermenting to stop (almost) completely in order to avoid bottle bombs? In that case how do I get carbonation to the beer, when the fermenting has stopped?

Hope someone can answer me.
Best regards,
Simon

 

[dcp27]

1) you can wait til fermentation is complete, or pitch it earlier, there'll be plenty of residual sugar left for it either way. the earlier you pitch it, the more impact

2) 1 vial is fine, but more would likely speed it up a lil

3) wait til its steady for at least a few weeks. using it as a secondary takes months to reach a stable fg. the brett should be able to carb the beer just fine, but you can re-yeast to ensure a more consistent result.

 

[Andrewtherooster]

1) you can wait til fermentation is complete, or pitch it earlier, there'll be plenty of residual sugar left for it either way. the earlier you pitch it, the more impact

2) 1 vial is fine, but more would likely speed it up a lil

3) wait til its steady for at least a few weeks. using it as a secondary takes months to reach a stable fg. the brett should be able to carb the beer just fine, but you can re-yeast to ensure a more consistent result.

I agree. I've heard that the rule of thumb with Brett is to wait at least 100 days, but if you're gravity is steady for a few weeks, I say it's good to bottle.

 

[storskurk]

Ok, thanks a lot for the replies.

Regarding 3: I am ok with waiting for brett to finish the beer. I have plenty of time since this is an attempt to make a xmas beer for this year . But lets just say that after 6 months in second fermenter the FG is stable at 1005 for a couple of weeks and I am ready to bottle. Do I pitch suger and new yeast or just new yeast?

The amount of sugar, should that be the same as if I was to bottle condition a typical homebrew or is it different now because of the Brett?

 

[chancebrewing]

If you wait until fermentation has completely stopped, then add sugar the same as you normally would for bottling, the same amount. If the gravity is stable and the Brett has gone through all the food possible, then the same amount of sugar you usually use will produce the same amount of carbonation. But be sure fermentation is complete, as others mentioned Brett is slow moving. But if it's used for secondary I think you'll be safe by 6 months, but readings are the best way to know.

 

[Calder]

My experience is that after the first 2 to 3 months, Brett just knocks off a point a month, so you will have to wait a while between readings to ensure it is stable. I bottled mine between 9 and 12 months.

Takes a while to carb, but will eventually get there. Prime the same way you would a normal beer. If you want it to carb quicker, you should add some more yeast, but it is not necessary.

When pitching Brett as a secondary yeast, you want the cell count to be low to stress the yeast. A single vial is sufficient.

 

[atomeyes]

I just brewed a Dunkel today that was going to get a 2ndary fermentation with Bret Brux.

Debating about what I should do:

I want that Dunkel taste, but worried that waiting 3 months will kill the Dunkel yeast flavour.

I was going to ferment the dunkel with a heifweisen yeast for 1 week, then move to a secondary fermentor.
Also, any temp suggestions for the Brett?