Brett Secondary kicking off new fermentation

[burninator]

Looking for some reassurance. I've always just co-pitched my bugs, brett, whatever into primary for sours and wild ales I've made. First time I've experimented with secondary. A week ago I bottled a gallon and a half of experimental saison, using a wild yeast isolate from a local brewery. I racked another gallon of it into a jug and tossed in a culture I built up from Orval dregs. On bottling day, the beer was at SG 1.004.

A week later it's bubbling pretty constantly. Maybe this is completely normal for a fermentation schedule like this, but can anybody reassure me?

Thanks.

 

[Agate]

Yep, that's normal. It'll probably knock a few more gravity points off, which would cause the bubbling. But even without a gravity drop, you'll get some Brett character. Sounds great!

 

[burninator]

Awesome, thanks. That's exactly what I needed to know. I assumed it'd ferment some. Just didn't expect a layer of bubbles a week later.

I'm looking forward to it. If this works out, I'll scale it up to a full batch.

What you think? 2 months in secondary, then another couple of months to bottle condition?

 

[Agate]

I'd bottle as soon as it hits terminal gravity. Then let it bottle condition as long as you can take it. But that's just me!

 

[burninator]

That second part is going to be the challenge, I think. I should probably just go ahead and get the next batch started, right?

 

[Agate]

That's a rhetorical question, isn't it?

 

[burninator]

That's a rhetorical question, isn't it?

I'm already checking my calendar to see when I can pack 3 brews into a single day.

I haven't even tasted this one yet.