Ask Mr. Wizard

Bottle Conditioning Brett Beers


Peter Kraemer - Madison, Wisconsin asks,

Do the same priming sugar calculations apply when bottling a 100% Brett fermented beer? Should I expect it to take longer for the bottles to prime since Brett tends to ferment slower?

Brettanomyces yeast strains are so-called super attenuators because they secrete enzymes that break down carbohydrate dextrins that remain in wort following mashing. The products of these enzymatic reactions are fermentable. So in
Response by Ashton Lewis.