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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?
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?