100% brett. beer bottling, how does it work?

[bpfishback]

So how I should I go about bottling a 100% brett c. fermented IPA? I'm going to let it get pretty low before bottling so do I need to put it into heavy bottles or can I just use regular bottles? How low should I let it get, is there a FG I can expect? Since brett c. produces less CO2 than regular yeast, for bottling do I add more bottling sugar or a standard calculated amount?

[brewinhard]

So how I should I go about bottling a 100% brett c. fermented IPA? I'm going to let it get pretty low before bottling so do I need to put it into heavy bottles or can I just use regular bottles? How low should I let it get, is there a FG I can expect? Since brett c. produces less CO2 than regular yeast, for bottling do I add more bottling sugar or a standard calculated amount?

How long has this beer been fermenting for? If it has been going for an average time then bottle as normal using your typical amount of priming sugar to reach your desired CO2 volumes. In my experience with 100% brett beers, Brett C. is the least attenuative of these strains and I usually had FG around 1.008-1.010 with a 148-149 degree F mash/90 min. in a pale wort. These beers took about 2 mos to get to this point before they stabilized and I bottled. When brett is used as a primary yeast it does not behave as super attenuative as it does when it used in secondary. Bottle as usual like you would for a typical IPA and regular bottles will be just fine providing the FG has not budged over the course of a week or so.

[bpfishback]

It is down to 1.020 right now from 1.064 after two weeks. Yeah I figured I would just wait until the gravity got low and stopped moving but I wasn't sure if this would happen the same way as a normal beer.

[brewinhard]

It is down to 1.020 right now from 1.064 after two weeks. Yeah I figured I would just wait until the gravity got low and stopped moving but I wasn't sure if this would happen the same way as a normal beer.

People will tell you otherwise, but I have always had a long primary ferment even with a healthy sized pitch. Brett is just a slow worker, at least IME. Wait at least 6 wks before bottling, if not more. Your final gravity will most likely be around 1.010 if you are lucky. I have bottled ones that finished at 1.013 and had no problems. While you are at it, be prepared to brew a second wort and pitch that on the whole brett yeast cake for another brett beer down the road. You will be glad you did.