From reading Wild Brews and listening to the Sour Hour podcast I believe that Brett won't superattenuate without lactic acid bacteria around but it will attenuate more than sacch. So you need to start with a really dry beer like a saison and bottle in strong bottles, even then I'd be a bit nervous.
A positive reply to that would be interesting.
"Brett" was very much a (wooden) cask bulk "infection", but these days of lab prepared yeasts, you should be able to "infect" at will. But "Brett" will still take a long time (many weeks, or more likely months) and perhaps bottle bombs are a risk?
(EDIT: Funny, this post appeared alongside "Mouse droppings in fermentation bucket " when I opened "New Posts". Perhaps that would work? ).
Sounds like a recipe for bottle bombs to me your not going to know how much sugars are left over that your Sach couldn't eat that the brett definitely will.
Apparently, according to Mike T, brett can give character even if it's not dropping the gravity much, but like in Orval I guess. Sounds like you have a good plan going, champagne bottles can handle tremendous pressure so are as safe as you'd get.Yes I'd be starting with a dry beer, either a Saison or a Brut IPA and bottling in champagne bottles, I'd cork them and condition them on their side for a while. I was just wondering if anyone had any experience. I was reading Mike Tonsmeire's blog and he did a batch where he bottled a beer and spiked it with brett, FG on that was 1.011, which seems quite high to me. I believe Stone also did this with their 'Enjoy After' series of IPAs.
On the other hand I wonder how much influence the brett will have on flavour if there's not a lot of residual sugars for it to have a go at.
(ps haven't got round to brewing with that kveik you sent me yet, still waiting on some spruce or juniper).
Apparently, according to Mike T, brett can give character even if it's not dropping the gravity much, but like in Orval I guess. Sounds like you have a good plan going, champagne bottles can handle tremendous pressure so are as safe as you'd get.
You should just use the kveik without the wood, it works nicely in a lot of styles and turns around quickly.
Ah right, so you know what to expect, hope the strain I sent doesn't disappoint.
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