When is Brettanomyces finished

When the gravity is stable. If you have had the carboy in a cool place, I wouldn't bottle just yet. Since it is starting to warm up around here you might see some more activity, though that is what I would do. Others might disagree.

What are the specs on the beer? OG, FG, type of Brett.?

 

thats pretty much it. ive got a saison on brett, it was around 1.015 when it got brett and is down to 1.007 about 7 months later. i think it will keep going if i leave it. you could always bottle, give it a few weeks to carb up and then refrigerate.

 

It will stop when there's no sugar left.

 

1007 is fairly low for a brett beer, but the gravity may look low from the alcohol in there right now, your only at ~70% real attenuation. You might wait another week or two and see what the gravity does. If it doesnt move at all you could bottle.

The other option is to hit is to rack, hit it with campden, and then bottle in ~24hrs with a tiny bit of new yeast. In my experiences this works with brett and other souring bugs. The couple times Ive done it to stop further souring/funking of blended beers and its worked like a charm without any change in carbonation over 1yr+ of time in the bottle

 

If you have the fridge space, you can bottle, prime normally, and after you get good carbonation, you can keep it refrigerated to suppress further Brett activity to avoid future gushers.

 

I think the beer I made with that farmhouse ale yeast ended up around 1.002. I threw in some white grapes and its still in the carboy about 4 or 5 months after I brewed.

 

Wow, I wish I had your patience.......when I use brett, I just ferment until I reach FG, about 4 weeks, then add 2 drops of brett before the cap goes on.......works well............2 weeks later I'm popping the tops off of them.....

 

What's funny is that I always think to myself, "damn that dude brews like 15gal of quad every week", and wish I had enough people to give that much beer to, let alone the space to do 15gal batches.

Cheers dude, if you ever need to unload some homebrew let me know, I am probably pretty close.

 

I'm ( we ) are at about 24 gallons per month.......I co-brew so I only get half of the take......and I usually run out before the next batch is done....... speaking of which,,,,,,I'll be dry after tomorrow.......just brought 24 gallons up from the cellar to warm it up a bit......the cold temps have slowed down fermentation which will put us behind even more......

 

so can you just prime the beer with corn sugar or is it best to add more brett/yeast to the bottle?

 

I always prime with simple sugar. I used to use corn sugar but came to realize that table sugar is better, because it is just as effective and cheaper. Simple sugar = greater reliability. If you are just hoping the brett will chew on something to carbonate your beers, you may have a long wait or you may end up with flat beers.

But when using brett (not that I am a voice of experience; my sample size is two; others may have more useful advice), I don't bottle until I am happy with the terminal gravity and flavor. Then I prime, give the yeast time to consume the simple sugars and carbonate the beer (check a bottle or two in 2-3 weeks to make sure it is primed), and then I put it in the fridge to slow the yeast down so I don't get gushers or bottle bombs from brett metabolizing any residual polysaccharides.

 

so what measurement of table sugar do you use for the primer?

 

I typically follow the advice of http://www.tastybrew.com/calculators/priming.html