brewinhard wrote:Don't worry about the brett sediment as it will eat itself over time once the sugars run out. But in such a high gravity beer with lots of residual sugars this will NOT be a problem. You probably don't have to relieve the pressure, but every now and then it might be wise as the brett eat up the sugars this will increase the carbonation slowly. Autolysis with brett will not occur as I metioned above especially in the time frame with which your beer will finish. Think of years old lambics that sit on their primary yeast cake. No autolysis in those. In fact, the ruptured cells actually help to nourish the brett and bacteria over the long aging process.
Kegs are an easy way to go for the reasons you mentioned. Easy to just pull some off a tap (separate from others since it is for brett) and take a taste or for gravity readings, plus they are easy to purge for the long aging. With your remaining sugars, i would bet that the brett would have your BDS in good form within 4-6 mos.
Thanks for the help! ... the BDS is transfered to a keg and sitting on some B. lambicus. Looking forward to the final product.
