Beers won't clear even with biofine

Yes...and a lack of sufficient time

 

How did it look in the carboy/bucket?

 

Brett doesn't tend to flocc easily.

 

My experience with Brett is that when you use Brett C, it tends to clear easier than a Brett blend that doesn't use Brett C. Are you sure it fully attenuated? If the yeast was still trying to work, it is hard to clear.

 

It is not uncommon for Brett blends to appear stable for that amount of time and then drop a few more points. How low did it get? Anything above about 1.004 and I'm going to bet that you still have some yeast trying to eat.

 

Regardless of the OG? I'm no Brett expert, but FG is a function of both the OG and attenuation.

 

A single strain Brett primary acts more like a single strain Sacc primary. A Brett blend acts like a Sacc + Brett blend. You have changed the environment.

 

A high gravity brett beer would still get very low because it can metabolize dextrins. I suppose my 1.084 brett stout didn't get that low... 1.008, but it also was 100% Lambicus which is not the best attenuator on its own. In a blend, I would have expected the gravity to get down to 1.004 or so.

 

Right, but it doesn't use all the dextrins, or you'd end up with something like 122% apparent (100% real) attenuation (e.g. a 1.060 wort would end up at 0.987, not 1.004). So whatever dextrins it can't/doesn't use will be present in greater quantities (assuming same starting proportions) in a higher OG wort.

 

You could. For my blended batches I go 3 week primary then crash for a couple weeks in the keezer. They clear fine at about 3-4 weeks from kegging.