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→Dosing Clean Beer with Brettanomyces At Bottling
===Dosing Clean Beer with ''Brettanomyces'' At Bottling===
One method that some brewers attempt is adding a small pitch of ''Brettanomyces'' to a clean beer at bottling time. This can be done either in the bottling bucket/tank, or added to each bottle individually. If adding ''Brettanomyces'' to each bottle individually, a 1 mL dosage of ''Brettanomyces'' from a starter should be enough since pitching rate seems to have little impact on the beer <ref>[[Brettanomyces_secondary_fermentation_experiment]]</ref>. Some brewers believe that adding the ''Brettanomyces'' at bottling time results in a more complex beer. It is speculated that the extra stress of pressure within the bottles helps to create this complexity, although evidence for this is lacking. Other stressors such as lack of oxygen are also speculated to have an impact.
One challenge with this approach is that it is difficult to predict how much ''Brettanomyces'' will further attenuate the beer once in the bottle. Over-carbonation and bottle bombs can easily be an issue with this method if the brewer is not careful. Each degree Plato adds ~2 volumes of CO2 <ref>[http://braukaiser.com/wiki/index.php/Accurately_Calculating_Sugar_Additions_for_Carbonation#Remaining_or_Residual_Extract "Accurately Calculating Sugar Additions for Carbonation." Kai Troester. Braukaiser.com. Retrieved 08/07/2016.]</ref>. Since different species and strains of ''Brettanomyces'' ferment different types of sugars, some strains might be safer for dosing at bottling time. For example, most strains of ''B. anomulus'' do not ferment maltose, which is around 50% of sugar in wort, so this makes it a good choice for adding to the beer at bottling. However, if the amount of additional attenuation is already known for a particular beer and a particular strain of ''Brettanomyces'', than any strain can be used.