Author Topic: Bottling with Brett  (Read 548 times)

ronniedeb

  • Posts: 183
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:
http://www.themadfermentationist.com/2012/08/bottle-conditioning-with-brett-belgian.html

..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

Bubbles

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  • Posts: 2479
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 »

garciaBernal

  • Posts: 244
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!
http://www.milkthefunk.com/wiki/Packaging
http://www.milkthefunk.com/wiki/Table_of_Contents
"If you do not enjoy my beer, then I say it is a pity for you!" Armand DeBelder-Drie Fonteinen