Author Topic: Sugar? Yeast? For Brett beer  (Read 3202 times)

Offline keithshead

  • BeerSmith Brewer
  • ***
  • Posts: 43
Sugar? Yeast? For Brett beer
« on: October 26, 2012, 07:36:15 AM »
Hi, I have a beer in a 10ltr carboy that has been sitting on a Brett lambicus for two years nearly. How do I bottle it? It needs to be soon. I have a US05; Transfer into secondary, pitch yeast and sugar? How much sugar?

Offline bperetto

  • BeerSmith Brewer
  • ***
  • Posts: 26
  • KotMF
    • Twin Hills Brewery
Re: Sugar? Yeast? For Brett beer
« Reply #1 on: October 30, 2012, 01:07:27 PM »
2 years. Nice!

I don't usually pitch extra yeast to carbonate, but in your extreme case, I would.

Same amount of sugar as always.  If you don't know how much that is, you can use a calculator like (shameless plug) this one:
Bryan "Sir Vorlauf" Peretto
Celebrating 10 years of the fermenting arts. - Knights of the Mashing Fork

Offline tom_hampton

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 929
  • BeerSmith 2 Rocks!
    • Tom's Miata Racing Blog
Re: Sugar? Yeast? For Brett beer
« Reply #2 on: November 03, 2012, 10:44:20 PM »
For 10 liters (2.5 gallons) of beer, you only need about 1/4 packet of yeast for carbonating.  Beersmith has a priming sugar calculator, already built in. 

R.I.P.:Belgian Blonde
On Tap: Apfelwein, Kolsch(v2), Pumpkin Ale, Belgian Specialty 
Aging/Storing: Coffee Porter, Chocolate Porter, Flanders Red, English Barlywine
Fermenting: Maggie's Altbier
Next Up: PtE(1.1), Belgian Dubbel?

Working thru all BCS recipes