bierandbikes
Well-Known Member
I am confused! Your schedule had me pitch around 70, then raise 2 degrees per day to 90 (I actually only got up to 84), then hold until I hit 21 days. My assumption was that after the 21 days in the primary, it was ready bottle. Now you say "DO NOT BOTTLE."
I did not know this strain had Brett in it.
Are you saying that I now need to move it to a secondary and bulk age for 8 months? I planned to leave it until day 21 (or sometime thereafter) and then cold crash for a few days and bottle, then condition in the bottles for a couple of months. I also hoped that the SG would drop a couple of more points.
Please clarify.
Edit: Did some checking and there is 0 Brett in this strain. It is isolated from the Dupont strain but contains no Brett. Conditioning for extended time sounds good but no need to worry about 8 months of fermenting by the little Brett cells. As long as FG is reached, which I have already exceeded the claimed attenuation by a good bit, should be okay to bottle. 3-4 weeks in the primary seems good and then bottle and condition for 6+ weeks or longer if I can keep from drinking it. I plan to wash the yeast and make another that I will bulk condition for a few months, possibly with some Brett in the secondary.
I did not know this strain had Brett in it.
Are you saying that I now need to move it to a secondary and bulk age for 8 months? I planned to leave it until day 21 (or sometime thereafter) and then cold crash for a few days and bottle, then condition in the bottles for a couple of months. I also hoped that the SG would drop a couple of more points.
Please clarify.
Edit: Did some checking and there is 0 Brett in this strain. It is isolated from the Dupont strain but contains no Brett. Conditioning for extended time sounds good but no need to worry about 8 months of fermenting by the little Brett cells. As long as FG is reached, which I have already exceeded the claimed attenuation by a good bit, should be okay to bottle. 3-4 weeks in the primary seems good and then bottle and condition for 6+ weeks or longer if I can keep from drinking it. I plan to wash the yeast and make another that I will bulk condition for a few months, possibly with some Brett in the secondary.