Beer Forum

I brewed up JZ's belgian specialty ale (using safbrew T58 yeast) and racked the beer to secondary. Pitched the packet of Brettanomyces Brux. and it has since been sitting in the carboy with zero headspace to minimize oxidation. The recipe calls for 1 month at 59 degrees which I have since completed with no visual signs of extra fermentation. When I added the Brett, I screwed up and only got about 3/4 of the packet in there because of how much I filled the carboy (duhhh!!). Anyway, I decided to let the beer sit on the brett for 7-8 weeks instead due to the lack of lower pitching rates (and slow workability of the brett).
So, my question is this: When I go to bottle this tasty beverage do I need to add fresh yeast or is there enough safbrew T-58 and Brett mix going on that I shouldn't have to worry about it carbonating properly? The beer was about 6.3 percent before I added the brett so it isn't a big one! I guess I'm just looking for feedback about the beer sitting 8 weeks in secondary at 59 degrees and the yeast/Brett still being able to carbonate efficiently. Thanks for the help in advance...

I just did the same beer, but I had more headspace in my carboy. I pitched the Brett and the dregs from two Orvals. I had a pellicle within a couple of weeks. I just bottled mine last week. I didn't use any extra yeast. It was 1.013 when I pitched the Brett, and it took a month to get down to 1.007. I primed it with enough corn sugar for 3.5 volumes and did the wire hood/cork thing in Belgian 750's. Time will tell if the carbonation is right. I intend to (hopefully) forget about these for another month or so before I sample the first one. Brett works SLOOOOOW.


Mylo

Hey Mylo!

Did you have any fermentation activity in the airlock during that month long period
with the Brett? I have not seen any activity and seeing as how this is the first brett
beer I have made, I am unsure of what to expect. Let me know how your's turns out
after it is carbonated. I am sure it will be tasty and intriguing!