Bottling Brett Beer

[JFB]

So its time to bottle my first brett beer that's been on the go for three months now. Quick couple of questions to the experienced brett brewers.

Will I just prime with sugar the same as I would for any other beer?

Was hoping to just bottle from the fv to avoid going near my normal bottling bucket. Should I worry about the big white skin floating on top? skim it off or stir in with priming sugar?

And how do you deal with reusing the bottles after they've had brett in them?

Thanks in advance
John

 

[The Idiot]

I Syphon off through the pellicle. If it reforms in the bottle a gentle shake will break it up. Some people store bottles on their side to stop it forming again.

I tend to have bottles for wild brews, but if they're going back into general use a soak in bleach solution should do the trick.

With regard to priming, what's your FG?

 

[JFB]

I Syphon off through the pellicle. If it reforms in the bottle a gentle shake will break it up. Some people store bottles on their side to stop it forming again.

I tend to have bottles for wild brews, but if they're going back into general use a soak in bleach solution should do the trick.

With regard to priming, what's your FG?

Ok cool, the fg is just under 1000 if that's possible!
Its a brett saison, i'm just not sure if the brett will carb different to normal yeast?

 

[MyQul]

I know zero about brett beers as I dont brew them but I bet if you ovened your bottles (I do this as standard) it would deal with any brett-ness

http://www.thehomebrewforum.co.uk/showthread.php?t=54300

 

[chthon]

Ok cool, the fg is just under 1000 if that's possible!
Its a brett saison, i'm just not sure if the brett will carb different to normal yeast?

There is also still yeast in your beer. That takes care of the fermentable sugars. The brett takes care of unfermentable things. With a FG of 1.000, there is still enough for the brett, but with this low figure you probably will have a nice, low acidity which will add to your beer, not detract.

 

[serum]

I've primed a bit cautiously with the brett saisons I've done in the past after a similar amount of time and they've not ended up any more fizzy than I expected so you can probably use a similar amount of sugar.

Sent from my E6653 using Tapatalk

 

[JFB]

All done and dusted know. I just skimmed the pellicle racked and primed at 7.5g of sugar per litre.
More interestingly was the test sample.. Seems after 3 months of got a slightly sour bretty saison:thumb:
I have ended with a ph of 3.3. Ill have to make sure to drink this beer very slowly and see it evolve a couple of years:whistle:
The brett was lambicus, very impressed.