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Alex L
05/19/11 11:39 AM  
Priming an all-Brett IPA
I recently brewed an all brett fermented (B +C) and am about to bottle. I'm probably looking for 2.5 vol. Of CO2 but have gotten mixed signals as to wether Brett will produce less or more co2 sach. Does anyone on here have experience with this?
brewinhard
05/19/11 04:28 PM  
Re: Priming an all-Brett IPA
You can prime the same way you would for saccharomyces providing you have a fairly acceptable terminal gravity.
Almighty
05/25/11 01:56 PM  
Re: Priming an all-Brett IPA
I concur.

I have done this 3 times with 100% Brett beers that finished in 2 weeks in the 1.010-1.012 range.

BMan1113VR
05/25/11 07:33 PM  
Re: Priming an all-Brett IPA
Yup, as long as the brett is done fermenting, just prime as if it was normal sach
CASK1
05/26/11 08:14 AM  
Re: Priming an all-Brett IPA
Agree with above posts. Normal priming as long as it's done fermenting will work fine.
 
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