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smellysell
04/30/10 05:22 PM  
Saison w/brett
I brewed a 1.075 Saison a while back with WLP565 that got stuck (shocker I know). I managed to get it down to 1.018 by transferring it along with most of the yeast cake into secondary.

The plan was to pitch some Brett B at bottling. I've read a bit about not worrying about bottle bombs since Brett by itself won't super attenuate, but with that much sugar left I'm a little concerned. What do you all think?

B-Dub
04/30/10 09:33 PM  
Re: Saison w/brett
I know some of the others will chime in here. Just to throw in my 2 cents, here you are.

Last year I primed a 3711 Saison that went to 1.002 with white sugar for a vol of CO2 of 2.8. That beer is slightly over carbonated now.

The moral of the story would be to pitch some brett B into that beer and wait until the gravity stabilized before bottling. Maybe chill that beer and clarify it before adding fresh brett B and sugar for bottling. Go light on the sugar, maybe 2.5 vol of CO2, to be safe.

BW

Cisco
04/30/10 11:26 PM  
Re: Saison w/brett
Let it continue to ferment a couple more months, it will take off again. You can even throw in the brett to help it ferment faster. Don't bottle till it has stopped at a reasonable final gravity. Then bottle slightly under your normal pressure.
tankdeer
05/03/10 11:36 AM  
Re: Saison w/brett
+1 to what everybody said. Just throw the brett in secondary. You don't want to bottle it anywhere near that SG it's at now.
smellysell
05/03/10 11:59 AM  
Re: Saison w/brett
Racked it into a corny with a brett starter yesterday. Thanks for the help everyone.
 
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