We did a 100% brett (b trois) pale ale aged on satsuma mandarin oranges for several months. Its about time to bottle (OG was 1.060- sitting at 1.008 right now). I was thinking about adding brett brux at bottling. Anyone done something like this? Should I still add bottling sugar? Very spritzy brew right now- needs some dry character I think.
I think that would be a waste of Brett B. Bottle it now with your normal priming sugar, or if you have strong enough bottles(think Orval or champagne) add a little extra.
I did a 100% brett trois beer, my FG was also 1.008. Bottled half "as is" and half with a few drops of brett b per bottle. It took several months before I could taste any difference between the 2, and the effects of the additional brett b at bottling were very very mild.
