This is tough, because my computer is on the 15 day DL right now, so I'm short some info, I'm coming up on bottling day, and the computer will be back before then, so I'm asking for the input early... I made the "Port Barrel-Aged Belgian Brown Ale" from "Extreme Brewing" on 1/24/12. It happened to be my last extract brew (woohoo!). Everything went well. Starting gravity was 1.064 (estimated, per recipe: 1.068). I used WLP570 (Belgian Strong/Golden Ale) for primary and WLP655 (Sour Mix) for the infection. Gravity was checked on 2/21/12 when I added the oak to secondary, and was in line with where it should've been (info is o computer, not in brewing notebook), and it tasted fantastic. Per the recipe, bottling should take place during the first or second week in June... Here's my question (after all that buildup...) do I need to consider adding some yeast in order to facilitate carbonation, or will the yeast that's been sitting dormant since late Feb/early March do the trick? Thanks, folks! You havent steerede wrong yet!
The brett will eventually get it done, if slowly. I've dumped 10 month old brett slurry into wort and had activity within 24 hours. Brett doesn't die like the other yeasts in an old mixed slurry; it just feasts on their remains and carries on. If you're in a hurry, you could add some champagne yeast or S-05, but I'd advise patience for the best flavor, and it sounds like that's your plan.
