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04/27/08 06:21 AM  
Brett in a Porter
Hey Guys,

I've got a Robust Porter sitting in primary, pitched an everyday yeast: 1060 down to 1016.

what would be the best way for me to get some funky brett flavours happening?

i was thinking either add some orval dregs to my bottling bucket, don't sugar prime and bottle in thick champaign bottles, i figure there is still a bit the brett can chew through and give carbonation?

or rack to secondary add some brett culture or orval dregs and leave for a year then bottle using priming sugar.

Cheers Rob.

Al B
04/27/08 09:41 AM  
Re: Brett in a Porter
I've had great results bottling w/ brett when the FG is below 1010 using sugar.

I would be certain that any dregs you use are still alive using a small starter on either choice you go with.

04/28/08 10:24 AM  
Re: Brett in a Porter
I've also had good results just adding brett and then priming as normal. I'd worry (a lot) about undercarbonation with the method you asked about. Also if you're using thick bottles you have a lot of margin to play with.

Whatever you end up doing, make sure to check bottles often enough that if the brett DOES overcarbonate, you can catch it before it gets dangerous.

05/05/08 09:29 PM  
Re: Brett in a Porter
Hey Guys,

thanks for the feedback. it just so happens one of my mates i was speaking to the other day will have some left over brett cake he said i could have. i plan on pitching the cake onto my porter and leaving it for around 4 months this should help to chew up most of the residual sugar then bottle using priming sugar.

i promise i will "check" the bottles often :-)

it's one of the burdens of being a brewer i guess

Cheers Rob.

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