Whats the highest you've had a Brett beer finish at?

[m00ps]

I have a Brett'd beer whose gravity hasn;t budged an inch for 8 weeks. The thing is, the FG is 1.010/1.011

A little on the brew: its basically a Belgian Tripel with a 1000ml starter of Brett pitched into secondary. Its like mostly pils, a bit of wheat and sugar, then 14oz of blackprinz to made it pitch black. I mashed at 149 to try and dry it out as much as possible, so the high FG has me stumped.

I want to bottle this sometime, but I'm worried it will make bottle bombs since I see most people below 1.005 with all their Bretts. I'm wondering if the blakprinz contributed that much non-fermentables the even Brett can't digest.

Has anyone else had a Brett beer finish that high?

 

[MaddBaggins]

I had an all brett beer finish at 1.01. I kegged it after it was stable there for 4 weeks.

 

[chefchris]

I have an all brett saison sitting at 1.010 right now that's over a month old. Past all brett beers have finished about the same.

 

[m00ps]

hmm ok, that makes me feel a bit better. The highest I had seen when researching how to treat the Brett strain I got was 1.006 and that was mashing higher than i did

 

[Osedax]

It should be below 1.006 as a rule of thumb for bottling. Having said that, I bottled a brett c finished CDA that finished at 1.012. The brett only dropped it 4 points. The little bit I have remaining has been in bottles for more than 6 months. It is ever so slightly overcarbonated.

If it is stable and you are sure of your practices, bottle it.

 

[jnacey]

What temp has it been at? Brett generally isn't a fan of cooler temps.

If you do bottle, make sure you do it in heavier Belgian bottles, just in case.

 

[m00ps]

What temp has it been at? Brett generally isn't a fan of cooler temps.

If you do bottle, make sure you do it in heavier Belgian bottles, just in case.

I've had it sitting at 68-70 room temp ever since about a week into fermentation. I don't think there's a much warmer spot in my apartment unless I want to take up my swamp cooler / aquarium heater setup

Yeah heavy bottles. I use my grain scale to quickly weigh every bottle I get. A typical 12oz long neck is 195-205g. You can usually tell my holding it if a bottle is heavier than normal. I only use bottles that are at least 220g for anything wild or high carbed Belgians. Most European bottles are heavier than this, and stuff like Orval is even more than 300g. By now, I know which breweries have the heavy bottles. Stone and Deschutes, for instance, all their bottles are above 220g.

 

[m00ps]

WTF? how did I timewarp a post to quote something that hadn't been said yet???!!!

 

[wardens355]

WTF? how did I timewarp a post to quote something that hadn't been said yet???!!!

1.21 gigawatts of electricity and a flux capacitor.

 

[Inkleg]

WTF? how did I timewarp a post to quote something that hadn't been said yet???!!!

This time jump thing is really going to help cut down on your sour beer wait time.

 

[TNGabe]

If the gravity has been stable for eight weeks at a reasonable temp, it's not going to drop anymore, or at least not much more. It might very slowly drop another point or two in the bottle. I've had mixed ferment beers finish as high as 1.020ish.

 

[allouez86]

I'd give it a few more weeks just for safety's sake, but chances are it's done. After a few weeks bottle it with thicker bottles and you should be good.