Bottling a Lambic-style beer?

[Pestis]

I have three lambic style beers in fermentation at the moment. I am planning on giving them another year before bottling. I have read in a couple places, not sure where off the top of my head, that brett super attenuates.

I just had to do an experiment and here is where the question comes in. One of the extract beers is an experiment using Wyeast lambic blend on a high gravity braggot w/0.75lb malto dextrine powder for the brett and 6 lbs honey (1.1 SG).

How will I know when it is ready for bottling without creating bottle bombs? Being that Brett can eat everything, how do I determine what the terminal gravity should be (if the alc doesnt' kill off the brett and bacteria)?

Any ideas or info would be greatly appreciated. I have only been brewing and mead making for 2 1/2 years and am flying blind with this experiment. I just had to give it a try.

[Who is John Malt?]

I bottled mine after almost a year (after performing three rackings) and none exploded. After reading your post, I went out and dug up a couple of bottles from that Feb. 2000 batch. I used the champagne bottles with the Oxycaps and there is hardly any carbonation left. There was a little bit of pellicle forming in the bottle.

Sour with no fruit flavor left at all.
Brewed 5.8.99
Kreik bottled 3.12.00
Framboise bottled 2.10.00
OG 1073
TG 1010

[Pestis]

Thanks for the info.

Maybe I need to clarify a little better. I have heard that Brett will continue, very slowly, to break down and consume the sugars until they are all gone. Being I am starting with such a high OG, I am concerned with alc tolerance of the yeast and how it may affect my final gravity. I intend to bottle condition so I am concerned with how to determine when the yeast has consumed all available fermentables. This way I could bottle carbonate and not have the Brett continue to slowly ferment within the bottle over the two + years of aging and create dangerous bottle bombs.

I do understand that Brett is not one of the more scientifically tested yeasts, but I was hoping that there might be someone out there that could help me out.

One idea that crossed my mind. What if I were to carry out the lambic blend fermentation (including time for the bacteria) to its limit. Then pitch a highy alcohol tolerant beer or wine yeast to dry it out and bottle carbonate?

[Lufah]

I've got a Flemish Red with Brett that I bottle 10/20/05 in regular beer bottles. OG 1.061 and FG of 1.008. I haven't had any problems and the carb levels seem fine.

Push has a bottle of it if he ever drinks it.

Travis