Author Topic: Bottling with Brett  (Read 548 times)


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Bottling with Brett
« on: January 15, 2017, 07:30:10 PM »
I will be be using Brettanomyces for the first time this week. I will add it at bottling of a Rye Saison. Been reading here:

..amongst other places.

Just wondering if anyone here has experience with this process. My main concern is how much sugar to add at bottling, and if  I should crown cap or champagne cork some geuze bottles considering my carbonation will likely be a little high


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Re: Bottling with Brett
« Reply #1 on: January 15, 2017, 07:46:28 PM »
I had a beer last year, a saison, that I'd inadvertently spiked with brett when pitching the primary yeast. As the weeks of the summer rolled on I could see the carbonation level increasing slowly but surely. The beer was bottled in regular bottles and I was glad to get the last one opened safely. Brett eats all sorts of things, like proteins, not just the residual sugar in the beer. It really is a voracious beast if given time.

My worry with rye is that it can leave a lot of body in beer, which I think is caused by beta-glucans. Though you might want to check that out. What is your final gravity? If it's not absolutely bone dry, say around 1.004, I definitely wouldn't chance it.

In any case, the strong gueze bottles would be a minimum precaution if it was me.
« Last Edit: January 16, 2017, 09:41:15 AM by Bubbles »


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Re: Bottling with Brett
« Reply #2 on: January 16, 2017, 09:11:07 AM »
There is a lot of information on this site about all things brett and mixed fermentation. Absolutely everything you need to know is in here.  Enjoy!
"If you do not enjoy my beer, then I say it is a pity for you!" Armand DeBelder-Drie Fonteinen