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Newbie to Brett ?

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Horsepuncher

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Feb 4, 2013
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I made a saison using 3711. I let it rip for 3 days then added Brett brux. After sitting it primary for 3 weeks I just transferred to a keg to age for several months. When I took a gravity reading, it had fermented out to 1.000. Will the lack of residual sugars inhibit the Brett from doing its thing?
 
Nope! And there's a lot more that brett can metabolize than what your hydrometer can pick up. Just give it months and months of time. It may even attenuate to .995 on 3711 alone, it's a damn beast.
 
Just brewed the make up beer for our solara barrel on Thursday. It was filled in January 18 at 1.020 and the air lock just evened out this past week, so give it plenty of time.
 
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