Natural carbonation in a keg with Brett

[bhaslip]

I kegged a saison that had been sitting in secondary with Brett C for 6 months or so. FG is 1.006.

I primed with 3oz. of table sugar. The keg has just been sitting in the basement corner since I filled it at about 60F for 3 weeks. I pulled a small sample last night, beer is carbonating great, smell is amazing, but it is much sweeter than it was prior to kegging. Is the Brett just taking it's good old time consuming the sugar? I plan on serving this at my local Big Brew this coming weekend and am worried that it will still be too sweet. Is there anything that I can do? Thanks.

[brewinhard]

The brett probably is taking its sweet ass time finishing off those sugars. I have pitched brett into a keg with a finished beer and the beer seemed almost naturally carbonated after 5 mos. Still wanted more carbonation though for the style so I had to gas it a bit more to bring it up.

I would recommend warming up that keg to 75 or 80 degrees to speed up the brett in finishing off the priming sugar. This should help but you might need more time than a week for this to occur. Good luck!

[bhaslip]

Cool, I will put it upstairs where it is much warmer for the rest of the week and see what happens. Will report back with results. Thanks.

[Quin]

It never hurts to add some fresh yeast when naturally carbonating especially over 6% ABV. I'd add a 1/4 packet of dry yeast. That should finish it up quicker.

[bhaslip]

So can I just degas the keg, pop the lid off and add some dry yeast without affecting the beer?

I have a packet of US-05 at home and would like to attempt this tonight.

[Quin]

I'd rehydrate in warm water for 15 minutes first and then pour it in.