Sour & Brett barrels w/ high finishing gravs

[jack_a_roe]

I have a bunch of barrels with some odd finishing gravs and was curious wtf happened.

We had a lot of extra IPL beer(pre dry hop) that we threw in some neutral red and whites with a couple different brett strains. After 8 months the gravities haven't gone anywhere and in some cases have gone UP from when we barreled them. How is that possible? Some taste alright some less alright, PH's are all in the 4.2-4.3 area and gravs are around 2.5-3 plato. Is it possible the lager yeast we used killed the brett like a wine or champagne yeast would? OG was 15 plato.

I soured a saison, mixed culture in primary, and they've been in barrels for a year now. Gravs are 2-2.4 after starting at 2.8....PHs are all 3.4. How haven't they dropped lower than 2 plato? OG was 15.2 plato.

 

[RPh_Guy]

gravities haven't gone anywhere and in some cases have gone UP from when we barreled them.

Are you topping up the barrels? Evaporation will increase the s.g. by concentrating the residual sugar.
You could add back distilled or RO water.

Are you mashing these beers high? That's counter-productive if you want a low FG.

Is it possible the lager yeast we used killed the brett like a wine or champagne yeast would?

No, competitive factor from Saccharomyces does not affect Brettanomyces.

OG was 15 plato.

So, they're sitting around 7% ABV. Brett starts to have trouble around 7-9%.
Also, not all Brett is super attenuating.

Is temperature control adequate? You want it at least 65°F without extremes.

Brett won't make beer sour by itself.
If you want it sour, pitch some bottle dregs from your favorite unpasteurized & unfiltered sour beer(s).
If the IBU is over 40 it may never sour even if you add Pedio dregs.

If you just want the gravity lower, you could always just add some enzyme to break down the dextrins.
Or you could add more Brett strains and hope they will work on the remaining dextrins. TYB has some good cultures.

Hope this helps. Cheers.