[nateo]

I've got two beers I used B. lambicus on. It's the first time I've used those. Both have been stable at 1.012 since July 20th. Everything I've read said Brett should end up in the single digits, so I'm not sure if this is normal. I checked the calibration on the hydrometer in tap water, and it looks to be correct.

[tankdeer]

Were they primaried or secondaried with the brett? Primary brettanomyces fermentations behave more similarly to sacch than people realize, and will finish within than range. If secondary, how long have they been on brett? It will ferment down lower, but don't expect any speed. A month stable is nothing, check back in 6 months.

[nateo]

6/6 - pitched K1V-1116 w/B. lambicus (1.056), also BM45 w/B. lambicus (1.063)
6/12 - 1.030, 1.030, pH 4.2, 4.0
7/20 - 1.022, 1.022, pH 3.6, 3.5
9/5 - 1.012, 1.012 pH 3.6, 3.5

 

[tankdeer]

7/20 - 1.022, 1.022, pH 3.6, 3.5
9/5 - 1.012, 1.012 pH 3.6, 3.5

I thought you said they were at 1.012 on 7/20? Either way, with the beers being only 3 months old, I wouldn't be too concerned yet. Mixed fermentations are usually pretty slow.

[nateo]

Woops, missed a date
6/6 - pitched K1V-1116 w/B. lambicus (1.056), also BM45 w/B. lambicus (1.063)
6/12 - 1.030, 1.030, pH 4.2, 4.0
6/21 - 1.022, 1.022 3.6, 3.5
7/20 - 1.012, 1.012 3.6, 3.5
9/5 - 1.012, 1.012 3.6, 3.5

[tankdeer]

If it were me, I'd give it a taste in another 3 months or so. How does it taste now?

I've got a wine barrel in the basement that was filled/inoculated around early December and it's just now starting to get funky. I haven't bothered taking a gravity reading but plan on letting it sit another couple months at least before I even consider packaging any of it. Wild beers set their own schedule, and take their sweet time doing so

[nateo]

The balance is where I want it right now. It's pretty dry and as "Bretty" as I was hoping for. I've also read that Brett does better fermenting under pressure, so I might just bottle it, plan on it dropping another couple points, and prime accordingly. Any reason why I shouldn't do that?

[tankdeer]

Brett definitely gives off better flavors (more funky) when it's stressed, including fermenting under pressure. But I've never heard that it actually ferments "better", as in attenuates more, but maybe. I haven't done any in depth research, and prefer to let me brett beers sit for a while before packaging. My biggest concern would obviously be over attenuation/bottle bombs. Which yeast lab is it? WY & WL's lambicus both behave differently.

You may want to also consider posting this over on the babbelbelt forums. Much more funky experts over there.

[nateo]

I used the Wyeast variety. They're going into champagne bottles, so bottle bombs aren't a concern.

[tankdeer]

Well, give it a shot then. I'm sure you know the routine - if they start to overcarb, into the fridge with them

[kylekohlmorgen]

Definitely give it more time before bottling.

I've had brett'd beers not show signs of life (drop in gravity, funky flavor development) until 9-10 months. I usually don't even sample until after 6 months (unless I'm transferring to secondary - but then its still only once after primary fermentation).

If you keep them in the fermenters, you can track how it develops with time (1-3 years). It gives you the flexibility to blend with each other or young beer, add fruit/hops, oak, etc.

[nateo]

Kyle - What if it's already as funky as I want it to be? I'm not planning on being on this continent in 3 years, so I think I'm on a different time-frame than you.

[jeffy]

Kyle - What if it's already as funky as I want it to be? I'm not planning on being on this continent in 3 years, so I think I'm on a different time-frame than you.

nateo,
Are you planning on being incontinent?  Is that why you need to drink now?

[tankdeer]

Kyle - What if it's already as funky as I want it to be? I'm not planning on being on this continent in 3 years, so I think I'm on a different time-frame than you.

nateo,
Are you planning on being incontinent?  Is that why you need to drink now?