How long to finish a stalled beer (1.03) with brett?

[guiriguiri]

I had a juniper Belgian stall on me at 1.03 and am planning on adding brett to finish the process.

According to Chad from Crooked Stave, it should produce flavors like a brett in secondary since it will have the products of the original sach.

However, with that high of a gravity, I wasn't sure if the brett would still behave like a primary yeast in terms of time to finish.

Anyone have any insight into the matter?

 

[couchsending]

I’d give it at least a month before you check the gravity. I think it depends on the specific Brett strain as well. Not sure on pitch rate here, I’d probably aim for more than less.

 

[divrack]

I had a juniper Belgian stall on me at 1.03 and am planning on adding brett to finish the process.

According to Chad from Crooked Stave, it should produce flavors like a brett in secondary since it will have the products of the original sach.

However, with that high of a gravity, I wasn't sure if the brett would still behave like a primary yeast in terms of time to finish.

Anyone have any insight into the matter?

id expect it to take a while. depending on how much you pitch.
have you thought about a diastaticus yeast like French saison? that will be quicker and probably closer to your flavor profile.
also what was your original yeast? some of them are notorious for a .03 stall which can usually be fixed by raising temp.

 

[jfolks]

Expect 3-6 months for the Brett to chew through it. It will be worth the wait!