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Bottle Conditioning Brett Saison

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rich.angus@hotmail.com

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Done a search and can't find any info.

I have a super saison that was fermented with 3711 and had brett added at the end. It is at 1.004 and has been aging for 5 months with brett. There is no activity or pelicle now.

I plan to bottle in champagne bottles to 3+ vols.

My question is should I add fresh yeast (US-05) or would the brett present be enough to carbonate the beer and if so how long do I need to leave it?
 

Charst

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Done a search and can't find any info.

I have a super saison that was fermented with 3711 and had brett added at the end. It is at 1.004 and has been aging for 5 months with brett. There is no activity or pelicle now.

I plan to bottle in champagne bottles to 3+ vols.

My question is should I add fresh yeast (US-05) or would the brett present be enough to carbonate the beer and if so how long do I need to leave it?
Not sure how long it's a how long is a piece of string question. But being you can reculture yeast that's 5 months old and considering the small amount of sugar that goes into a bottle I think you wouldn't have any issue with carbonation. Month or two at a guess.
 

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