Using Brett at Bottling for a big Barleywine

Discussion in 'Homebrewing' started by fAtHanD, Nov 29, 2016.

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  1. fAtHanD

    fAtHanD Crusader (443) Mar 7, 2007 Michigan

    Brewed a large barleywine in December of 2015.

    OG 1.122
    FG 1.028
    12.3%

    Because of the large ABV I added ½ package of EC1118 at bottling at the end of August and now 2 months it is not showing any signs of carbonation. I’ve done all the things they say to do when carbonation is lacking like warming the bottles, getting yeast back into suspension, etc. I realize now I should have added the whole pack of champagne yeast.

    I have thus given up hope that the EC1118 will be able to carb this batch. I do not have the ability to keg so I was considering adding some Brett to each bottle. I am thinking of making a starter and let it go a month and then cold crash to get the Brett to drop. Then add some via a dropper to each bottle.

    I know that this doesn’t guarantee the bottles will carb but I am pretty sure a Sach yeast such as WLP099 will not be able to help in this situation. I am also curious to see what a Brett can bring to this beer.

    Any thoughts?
     
    #1 fAtHanD, Nov 29, 2016
  2. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    #2 jbakajust1, Nov 29, 2016
    SFACRKnight, Scope4Beer, hoptualBrew and 1 other person like this.
  3. hoptualBrew

    hoptualBrew Initiate (0) May 29, 2011 Florida

    #3 hoptualBrew, Nov 29, 2016
    jbakajust1 likes this.
  4. DrMindbender

    DrMindbender Initiate (0) Jul 13, 2014 South Carolina

    I would think you would have a bunch of bottle bombs if you added brett at bottling with such a high FG brew...brett eats EVERYTHING and will turn that FG into a massive amount of carbonation IMO.
     
    #4 DrMindbender, Nov 30, 2016
    InVinoVeritas, PapaGoose03 and Seacoastbrewer like this.
  5. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    This! No way in hell should you bottle with brett at 1.028. If you want to add brett at that gravity, do it in the fermentor. Then once gravity has stabilized, keeping in mind brett is MUCH slower than saccharomyces, bottle either naturally or forced carbonate.
     
    #5 InVinoVeritas, Dec 1, 2016
    hopfenunmaltz, DrMindbender and PapaGoose03 like this.
  6. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    Cbc is what you seek.
     
    #6 SFACRKnight, Dec 1, 2016
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