Changes

A: Some people have [http://www.themadfermentationist.com/2012/08/bottle-conditioning-with-brett-belgian.html gotten away with this], but unless you have experience with this, we don't recommend it. Brett will continue to ferment the residual sugars that Saccharomyces left behind in the bottle, and this could result in gushing or bottle bombs. One thing you could do is to take a sample of the beer, and add it to a jug with an airlock and pitch an overly large pitch of the Brett you are going to use into this sample. If possible, holding it at a warmer temperature and keeping it on a stirplate should speed up the process (similar to a [http://beerandwinejournal.com/ff-test-i/ forced fermentation test] for regular yeast, but keep air out of hte the vessel because ''Brettanomyces'' can attenuate further when fermented aerobically <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1536542119707330/?comment_id=1537256646302544&reply_comment_id=1537384512956424&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation with Adi Hastings on MTF regarding forced fermentation tests with ''Brettanomyces''. 1/2/2017.]</ref>). After two months (or sooner if held on a stirplate and held warm), measure the gravity change. Each gravity point gives you about 0.5 volumes of CO2. Adjust the priming sugar for the rest of the batch that you are going to bottle with Brett accordingly. Use bottles that are rated for higher pressures, such as Belgian bottles or sparkling wine bottles. Alternatively, you can rack to the beer into a fermentation vessel that you are comfortable exposing Brett to, add the Brett, and wait a few months for the gravity to stabilize.