Help with Bret Ferment

[gwk453]

I just made a Belgian special with Wyeast Farmhouse Ale yeast...my first with a bret blend! Fermented 1 week @ 77 ending @ /1.018 SG, bumped it up to 84 degrees for week 2. I know bret is kind of likes to head to low near 1.000 SG . When do I pull the beer off primary to put in cornys? How long should it sit in cornys before I coarse filter and bottle? I know with the spices(ginger root, anise, cinnamon, orange peel, and 7 days of Hungarian medium oak in primary), this beer will need to age considerably and I have seen several places that it ages better bottled.

Thanks
Gary

[troybinso]

I'm not sure which yeast you are referring to, but if it is Wyeast 3726, there is no Brett in there. It is a pretty strong fermenter, but it is basically a regular Belgian yeast that is done when the gravity hasn't changed for a couple of days and the krausen falls down to the bottom. Depending on your original gravity it will probably end somewhere around 1.008 to 1.012

[sharkguy05]

If you added brett to that yeast culture when you put that beer into a corny you contaminated all the rubber fittings and will want to use that keg as a sour beer only keg. I keep 2 pcs of equipment , 1 for sour 1 for reg beers. If you didnt add brett that farmhouse strain is just a saison strain and there are not bugs in it.

[gwk453]

I'm not sure which yeast you are referring to, but if it is Wyeast 3726, there is no Brett in there. It is a pretty strong fermenter, but it is basically a regular Belgian yeast that is done when the gravity hasn't changed for a couple of days and the krausen falls down to the bottom. Depending on your original gravity it will probably end somewhere around 1.008 to 1.012

Thanks Troy for the info on WY 3726, I couldn't find out much about it, and I incorrectly assumed that it was comparible to WLP 670!

I am THRILLED not to have Brett in my beer

Gary

[pepperford]

If you are using Brett as a secondary, it will take much longer than a 100% Brett beer. Assume it will take several months to get down to the 1.006-1.004 area. As Chad from Crooked Stave mentioned on the podcast, a 100% beer should take about 3 weeks to ferment. As stated above, all soft parts that contact Brett should be Brett only from now on.