Hi guys, first post on HBT. I am currently working on an extract brew of an Orval-like clone. This is my first time using Brett, and my third homebrew.
First, here is a copy of my recipe:
6 lbs pilsner LME
1 lb clear candi sugar
2 oz hallertrauer @ 60mins
1 oz styrian goldings @ 2 mins
Primary yeast- Wyeast 3789 (Trappist Ale, PC)
Specialty grains used in steep:
8 oz carapils
8 oz crystal 40 L
Dry hop with 1.5 oz styrian goldings
OG:1.054
I did 3 weeks in primary fermentation at 70 degrees and racked to secondary earlier this week. I pitched some dregs from a few bottles of orval as well as the dregs of a bottle of saison-brett. My gravity reading from when I racked was 1.008. I am planning on holding this in secondary at 59 degrees for 1 month before bottling.
My question relates to bottling. I am planning on bottling in heavy champagne(750ml) and orval bottles, but I don't know if I should add some sugar at bottling, or if this thing will continue to lose gravity points because of the Brett and potentially cause bottle bombs if I were to add additional sugars. I don't know enough about Brett, (should have waited a while to brew this, but that is too late now) and based on what I have read the information is confusing. Some say that the Brett won't drop this much farther than the gravity I have now, others say it could potentially super-attenuate to around 1.000. What do people think, and any suggestions? Thanks a ton.
First, here is a copy of my recipe:
6 lbs pilsner LME
1 lb clear candi sugar
2 oz hallertrauer @ 60mins
1 oz styrian goldings @ 2 mins
Primary yeast- Wyeast 3789 (Trappist Ale, PC)
Specialty grains used in steep:
8 oz carapils
8 oz crystal 40 L
Dry hop with 1.5 oz styrian goldings
OG:1.054
I did 3 weeks in primary fermentation at 70 degrees and racked to secondary earlier this week. I pitched some dregs from a few bottles of orval as well as the dregs of a bottle of saison-brett. My gravity reading from when I racked was 1.008. I am planning on holding this in secondary at 59 degrees for 1 month before bottling.
My question relates to bottling. I am planning on bottling in heavy champagne(750ml) and orval bottles, but I don't know if I should add some sugar at bottling, or if this thing will continue to lose gravity points because of the Brett and potentially cause bottle bombs if I were to add additional sugars. I don't know enough about Brett, (should have waited a while to brew this, but that is too late now) and based on what I have read the information is confusing. Some say that the Brett won't drop this much farther than the gravity I have now, others say it could potentially super-attenuate to around 1.000. What do people think, and any suggestions? Thanks a ton.