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02/03/11 10:22 AM  
I did my first funky beer and it is ready to bottle. I had 2 gal of Golden Strong left over from a brew and put that into jugs and threw a free vial of WLP650 Brettanomyces bruxellensis just split between the two with 1/2 lb of cane sugar in each one.

How do I bottle these now without making bombs. I did a search and did not really tun up much. Carb drops into each bottle?

02/03/11 10:50 AM  
Re: bottling
Wait until the gravity is stable and carb like a regular beer.
02/03/11 02:27 PM  
Re: bottling
As said above, wait until the gravity is somewhat stable and you are satisfied with the taste of the beer. The Brett B should be able to work on the remaining sugars and lower your FG pretty far (especially in secondary, rather than primary). Depending on where your FG is when you bottle you could always add a bit more or less priming sugar to compensate for further lowering of the FG as the brett continues to metabolize any residual sugars. For example, if your gravity is 1.008 and you are worried that the brett might reduce a few more gravity points, than try to keep that in mind when bottling and use a tiny bit less priming sugar to account for the extra carbonation you will get from the brett eating the extra sugars. If your FG is 1.005 or lower, there is not too much to worry about as the brett will really only lower the FG by miniscule amounts if any. Brett always seems to leave a bit of sugars behind in their fermentation process.
02/03/11 09:14 PM  
Re: bottling
Off topic, but are you (brewinhard) saying that that Brett B will lower the FG more if the beer has been removed from the trub/yeast cake, as compared to a beer that ages on its trub/yeast cake? If so, why? I apologize if I'm misinterpreting, but your comment got me curious.
02/04/11 12:39 AM  
Re: bottling
I may be mistaken, but I think he means that Brett has a tendency to attenuate further if it is used as a secondary yeast rather than primary. If it is used as the primary yeast, I believe that it attenuates more in the way that a sacc yeast would as it has an abundance of simpler sugars and adapts to that type of fermentation than if it is added after the saccharomyces consumes those simple sugars and only has the more complex carbohydrates to work with. In theory it is similar to why you don't want to make a starter with cane sugar because the yeast will become "lazy" and lose the ability to process more complex sugars like maltose etc. Again, this is only coming from my limited research/experience, and I would love for some additional input from the gurus on the board...
02/04/11 01:49 AM  
Re: bottling
I also took it to mean an all-brett primaried beer vs addition of brett as a secondary strain.

Alex, I've had all-brett beers finish as high as 1.020, but that was mainly brett clausenii. Brett Lambicus and/or brux. both have routinely finished in the low single digits when I've used them as primary yeasts. (I've been happier with the White Labs brett C strain than any other I've tried thus far for all-brett fermentations.)

02/04/11 09:22 AM  
Re: bottling
It was 1.008 before I pitched the Brett, I have not taken a reading yet but will do so this weekend. Thank you very much for all the help with this.
02/04/11 12:55 PM  
Re: bottling

Even if a beer innoculated with brett is removed from the primary yeast cake there is still a large population of brett remaining in suspension in the beer. Brett is not the best flocculator and will continue to change the overall aroma and flavor of the finished product up to about 8 mos time or so. Think of an aged, bottled Orval that becomes quite different from a freshly packaged bottle consumed young in its life. There are striking differences in flavor/aroma dept.

02/04/11 12:58 PM  
Re: bottling

If you pitched brett B. at 1.008, then you should be fine to bottle as normal with maybe backing off on the priming sugar a tiny bit based on your latest SG. How long has the beer been sitting on the brett for?

02/04/11 01:58 PM  
Re: bottling
ohhh little over a year now. Kinda forget about it.
02/04/11 02:14 PM  
Re: bottling
brewinhard -

I totally agree with you about the brett staying in suspension and transferring over to the secondary vessel. I guess I had interpreted your prior statement as saying that the brett somehow worked better if you removed the trub and the floccuated primary strain of yeast. I was curious because I hadn't experienced that nor ever read anything that would suggest that. But it sounds like I may have just misunderstood you.

02/04/11 02:37 PM  
Re: bottling
If it's been sitting over a year with brett you'll definitely be fine to bottle it at this point.
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