Finishing with Brett
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Finishing with Brett
Hey all, so today I racked my Saison Rue clone to secondary. Now the recipe I'm using says to finish with Brett. I know that if allowed to go, Brett will finish all the way, and I'm not sure that's the flavor profile I want. Any advice as to how far I should let it go? how to stop it?
Brewing soon: KtG
Primary :
Secondary: Sucaba clone (on oak soaked in EC12)
Kegs: Kate the just OK, English SMASH
Gals brewed '11: 50
Gals brewed '12: 50
Primary :
Secondary: Sucaba clone (on oak soaked in EC12)
Kegs: Kate the just OK, English SMASH
Gals brewed '11: 50
Gals brewed '12: 50
Re: Finishing with Brett
Just let it go. It generally doesn't actually go "all the way" if you mean < 1.000, but it will get dry. I think the character that it adds helps to offset the dryness somewhat. I don't know of any way to reliably stop it other than pasteurization which is not really desirable. If you try to bottle before the Brett's done you're making grenades. If you're kegging it's less dangerous, but the Brett will continue working until it's done and you can end up with highly overcarbonated beer if you don't drink it quickly.