Beer Forum

I brewed a APA with original gravity of 1.069 and started fermentation with the abbey ale yeast. I want to add Brett and let it sit for 6 months but don't want a kick you in the face Brett flavor. Beer has been fermenting for 3 days and the gravity is down to 1.030. When should i add the Brett? I think now is probably good but this is my first Brett beer and could use some advice.

DO IT!

Try using B. Claussenii for a more "mild" brett flavor..

If you want less of a flavor impact from the brett here are two suggestions

1. Wait till primary fermentation has fully completed with your abbey yeast. The less residual sugars (lower FG) means that there will be less for the brett to consume and change your flavor profile. More residual sugars (adding brett before fully reaching FG) will lead to more brett flavor as they consume the sugars.

2. After primary with your abbey yeast, rack the beer to a designated keg and pitch your brett into this. Allow to age in cool temps (58-60) if possible. Be sure to purge your keg with CO2 and flush the headspace as well. I have found this provide the best flavor development for brett beers without them running away with the beer (overly horsey, goaty, farmyard, etc). The other plus is you can sample from the keg easily and when the flavor is just right, cold crash, carbonate and drink up!

And if you haven't listened to it yet, check out the Crooked Stave Session:
http://thebrewingnetwork.com/shows/866

Great brett info.

I would suggest, that is if you not using an oak barrel, to toss in a few oak chips or one of those oak rods. The bugs do verry well when they have wood to live in. I do all my sours in oak barrels now, but always used oak chips before that, the brett likes to live in the wood cracks.
Also check out this article from a past Rodenbach brewer, awsome information, I keep going back and re-reading it anytime I mess with a sour.
http://brewery.org/library/Rodnbch.html