Priming sugar amount w/ Brett in Primary

[wulf]

Long time reader finally making my first post. I've searched around and only found information dealing with priming concerns when one is adding Brett for bottle conditioning.

My question is should I have concerns over this when I added Brett in Primary? I would love to avoid bottle bombs.

Brewing a saison:
Co-pitched Brett Brux and Danstar Belle Saison Yeast
OG: 1.041
Current gravity 3 weeks in: 1.004

I plan on waiting another week before bottling- is it safe to use a priming sugar calculator or will I need special consideration for Brett?

Thanks

 

[Calder]

Acts just like sacc yeast when used as a primary yeast. Carb as you would for any regular beer.

I've done plenty, with no issues.

 

[wulf]

Thanks, I'll be bottling Friday with hopes of good results!