When do you add Brett?

[shorestyle]

I've done a few beers with Brett and typically add my pitch a few days before bottling (bottle conditioning) and let it do its thing in the bottles. I know some people like to rack off a beer to a second carboy, pitch the Brett and let it sit for however long before bottling. My theory is if you let the Brett work its magic in the bottles you don't lose all the aroma through an airlock. What do you guys do?

 

[didinho]

I leave in the carboy. In bottles, the magic Brett do can be overcarbonation and gushing.

 

[shorestyle]

I leave in the carboy. In bottles, the magic Brett do can be overcarbonation and gushing.

I usually just prime a bit less than I normally would depending on how dry the beer is. Never had any issues.

 

[Double_D]

I don't have a problem with Brett aroma after letting it secondary. If you lost aroma from fermentation I'd expect hefe to be much less aromatic.

 

[shorestyle]

I don't have a problem with Brett aroma after letting it secondary. If you lost aroma from fermentation I'd expect hefe to be much less aromatic.

There's no other option during fermentation though. You have no choice but to let it vent CO2. If you're refermenting though, my opinion is that it's better done in a bottle vs a carboy for the exact same reason that bottle conditioned beer vs force carbed beer is night and day better. Depending on the style of course

 

[Biergarden]

Bottling on brett will give you time bombs. It's very dangerous to do that, unless you are sure of the amount you're adding.
It might be best to pitch the brett into a secondary fermenter and let it set for six to eight months. Then package.

 

[shorestyle]

Bottling on brett will give you time bombs. It's very dangerous to do that, unless you are sure of the amount you're adding.
It might be best to pitch the brett into a secondary fermenter and let it set for six to eight months. Then package.

Not trying to disagree with you in the fact that it's an uncertainty but I've done numerous beers this way and just base my priming calculations on what the terminal gravity of the beer is. For example, I've done a saison that finished quite dry (1.004 ish). Primed it to 3.4 vol, bottle conditioned it with Brett lambicus and it was perfect. Also have done a Belgian style pale ale (sort of my take on Orval) that finished around 1.010, primed it to 3.1 vol, bottle conditioned it with Brett brux and it was perfect.

Mind you, I bottled these in 750ml champagne bottles to be safe, but even still I think they would be fine in 650 ml bottles. I've had beers out of a 650 ml that had a higher carbonation level that didn't explode or geyser on me.

I think you just have to under prime a bit based on your terminal gravity with this method. I still haven't tried the method of racking a terminal beer off to a secondary and pitching Brett then. Not saying it's a worse method, I'm just curious to see if anyone has tried both methods and can comment on the difference between them.