Re yeast Brett beer after 1yr? how much?

Discussion in 'Homebrewing' started by dogfishandi, Jan 5, 2013.

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  1. dogfishandi

    dogfishandi Initiate (0) Jan 24, 2009 New York

    I brewed a Brett Saison exactly 1yr and1 month ago, just tasted it after not having so for nearly 9-10 months, and its pretty amazing. Now I'd like to bottle, but I'm unsure on how exactly to go about this. How much sugar? Do I need to add more yeast? If so, how much and what kind? I believe I have some simple wine yeast on hand if this will work. I'm looking for a slightly high amount of carbonation, but I obviously don't want bottle bombs.

    Any help is appreciated. Thanks and cheers!
     
    #1 dogfishandi, Jan 5, 2013
  2. LeeryLeprechaun

    LeeryLeprechaun Savant (1,094) Jan 30, 2011 Colorado
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    I bottled 4 gallons of 9 month old beer with 2.5 oz of table sugar and the pressure was right where I wanted it. That would be 3.125 oz for a 5 gallon batch. I would recommend adding new yeast, dry yeast are the easiest to add and when I bottled my 4 gallon batch I added 1/2 packet of dried champagne yeast.
     
    #2 LeeryLeprechaun, Jan 6, 2013
  3. CASK1

    CASK1 Pundit (951) Jan 7, 2010 Florida

    Brett are pretty hardy. I've primed year-old lambics with no additional yeast at pitching and they carbed up fine. It may take a little longer. You can also repitch your original Brett strain if you want to keep it "100%" Brett. You can prime as usual for the carbonation level you want, since the yeast have already eaten everything they can. I've posted this link before, but it's worth another post; good info on priming:

    Advanced Bottle Conditioning
     
    #3 CASK1, Jan 6, 2013
  4. dogfishandi

    dogfishandi Initiate (0) Jan 24, 2009 New York

    Thanks! That's defiantly a good read.
     
    #4 dogfishandi, Jan 6, 2013
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