Experience with higher ABV and brett/bacteria?

I have limited experience, but what I do know is that the bugs will slowly work at it until it reaches near single digit terminal gravity. I have a sour brown ale that started at 1.062 last year, and is at 1.010 now. I also just whipped up another batch for later blending that started at 1.082. With the higher OGs, I would imagine that it would take longer to ferment, and final gravities would not be as low as say, something at 1.040. I would say take another gravity reading in two or three months to see if it is done. Other than that, any other more experienced sour guys out there wanna chime in?

 

higher abv tends to produce more harsh/phenolic compounds from the brett, and it will take much longer to mellow and taste good

I might be missing the mark here, but is your beer already bugged or are you just thinking about it?

Btw, I dunno about anyone else but I dont really like the new forum posts, I liked it when the replies were directly under the posts

 

Winemakers are worried about brett so it definitely goes into the mid teens. I've tasted fortified wines (~18-20%) that had gone sour. I don't know if it was bacteria or wild yeast but it was definitely off. I don't have any brewing experience with brett at such high gravities but it is definitely possible (and can be quite good - Oerbier reserva at 13%).

I am guessing that you have already inoculated it with brett and bacteria. Is this right? How old is pretty young?

 

Every summer I brew a strong saison, around 1.095 OG. Half gets consumed as is, half gets a dose of Orval dregs and 6 months in the keg before tapping. given time I think that brett will have no trouble consuming a lot of that excess sugar I don't have the numbers in front of me but I think the brett gets it down to around 1.010

 

Alright, then think you are probably fine. General brett fermentations often slow down towards the end anyway. What all is in the beer for fermentation. Saccharomyces and brett? Anything in addition?

 

I did a Belgian Strong that finished @ 1.021 that I hit w/ DME, priming sugar, and lacto, pedio, Brett. Finished @ 1.002 after a year. I also have a Wee Heavy @ 8% ABV, 1.021 FG that got infected and it is actually tasting fairly nice. Oakshire brewed a bitter (highly hopped) Imperial Stout that got infected w/ Lacto @ 10.5% ABV.

 

Wait, what kind of beer did you put ALL those strains in?

 

With everything that's in that beer you'll have no problem getting down fairly low, and sour. Give it a year or two.

 

Not trying to be an ass at all, actually interested to find out... why?

 

I'm guessing he's referring to the 4 different types of non-souring yeast.

 

Looks like a KKKK to me.

 

I prefer to go KKKK rather than one less K. I've examples from 1900 - 1910 which are stronger and contain brown malt.