jonw
Well-Known Member
I've got a Flanders Brown ale that's been in secondary with a Brett yeast since August. It was at SG1.020 after the primary, and it's at SG1.008 now. The Brett flavour has really come through, so I'm going to keg the majority of it, and I'm going to bottle the rest.
I've got three questions:
1) Is the Brett likely to carry on eating stuff, and therefore increase carbonation, and
2) Given question 1, how much priming sugar should I use (the style apparently should be carbonation to 3 volumes)?
3) Is there any need to repitch a primary strain for conditioning, or should there be enough primary/Brett in suspension to ferment the priming sugar?
I don't like the idea of 3 volumes in glass bottles, especially if the Brett might still be chewing on residual sugars, so I think I'll aim for lower carbonation.
Cheers,
Jon
I've got three questions:
1) Is the Brett likely to carry on eating stuff, and therefore increase carbonation, and
2) Given question 1, how much priming sugar should I use (the style apparently should be carbonation to 3 volumes)?
3) Is there any need to repitch a primary strain for conditioning, or should there be enough primary/Brett in suspension to ferment the priming sugar?
I don't like the idea of 3 volumes in glass bottles, especially if the Brett might still be chewing on residual sugars, so I think I'll aim for lower carbonation.
Cheers,
Jon
