[klickitat jim]

I can wait a couple months, I can't wait a couple years to bottle, that's the problem.  We currently rent and potentially could be moving this summer, plus I only have 2 fermenters at the moment.

Then see where you're at in a couple months. Keeping it at room temp may help

[cptnpenguin]

I'm in LA so that won't be a problem. Brewing stuff this summer should be interesting.


"When the going gets weird, the weird turn pro."

[reverseapachemaster]

I wouldn't expect brett to reach terminal gravity in a couple months on 1.012 in most beers. WLP568 is known for stalling early for no apparent reason (and not just winding down very slowly like WY3724) so you may have a lot of otherwise fermentable sugars that brett can chew up quickly.

Check where the gravity is in a couple months. Check a week apart to see if there is continued fermentation and how quickly it is proceeding. If it is in the low single digits then you are probably alright to bottle normally but anything higher should either go into thick bottles or should get bottled with an adjusted volume of priming sugar and allowed to age in bottles until it has reached a terminal gravity and carbonated.

[cptnpenguin]

Could I also not use any priming sugar? I'd still get some carbonation wouldn't i?


"When the going gets weird, the weird turn pro."

[klickitat jim]

Could I also not use any priming sugar? I'd still get some carbonation wouldn't i?


"When the going gets weird, the weird turn pro."

Yes and some pro sours are done this way. You need high pressure bottles like belgians with corks n cages, and you have to know from experience precisely what gravity the beer will stop at. Trouble is you have no way of knowing that. If you bottle too soon its dangerous, if you bottle too late its flat.

[cptnpenguin]

To further complicate things, I just saw White Labs said that they discovered that the WLP644 is actually saccharomyces and not brett.  oh boy