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
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.
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!