Saison with Brett

[Hoppy_Sanchez]

I would just like to know how much and what type of Brett to add during bottle conditioning. My beer is finished at 1.006 and it was fruited with peaches. I’d like to add Brett with the priming sugar. Don’t want any bottle bombs and I’m not going to spend the money on the nice thick Belgian bottles. Holler back I’m open to options and need this done by the weekend. Thanks in advance!!!



Cheers!!!!!

 

[RPh_Guy]

I like WY5526 a lot.

Will your bottles gush or explode? Maybe. Adding Brett at bottling with s.g. 1.006 is definitely a risk for any Brett culture.

If I can't talk you out of it I would suggest 5526 and priming to only 2 vol CO2.

Good luck!

 

[Qhrumphf]

Sounds like a bad plan. Use proper bottles, or pitch Brett in secondary, wait it out, then prime it after Brett has done its thing.

I like White Labs Brett Brux for a single strain. One of the smaller labs had a lovely "All The Bretts" blend with like 12 strains. Don't recall who, was a good number of years ago.

 

[RPh_Guy]

Omega

I have added Brett at bottling lots of times, but only in beer that already had Brett and also with lower FG.

 

[Qhrumphf]

Yep that looks to be the one.