I have a saison I fermented with WY3522 for two weeks racked to secondary then added dregs from a Jolly Pumpkin Bam Noir. Its been two months on the dregs and is just what I wanted with a soft brett flavor and cherry pie aromas.
I believe it is ready to bottle and since I racked off of the primary yeast and the dregs will have further chewed the sugars, will need to re-yeast and if so should it be we something like champagne yeast or another wine yeast. I shooting for 2.5 carb.
The beer is probably three months or so old at this point. I am a proponent of re-yeasting aged beers (both sour and not sour) but this beer is probably not old enough that there isn’t enough active yeast to carbonate the beer. I wouldn’t worry about it myself.
You used just a single bottle of dregs for a 5 gallon batch? And that got you enough flavor in 2 months? I’ve always wondered if such a small amount of Brett would get the job done fast enough. I’ve always dosed my post primary ferment Brett beers with 1/2 or a whole Brett Wyeast smack pack. And sometimes I would supplement that with bottle dregs. Usually took at least 3 months to get a notable Brett flavor. Those Jolly Pumpkin dregs must have some aggressive critters.
BN is awesome. Trust but verify though. Some stuff awesome, some stuff pulled out of thin air. (Qualifier, I have not heard the Sour Hour yet. But the others… trust but verify)
Hell yeah Jim! The BN is awesome! I’ve learned as much from their podcasts as I have from here. I’m not sure what you mean by pulling stuff “out of thin air” though. Maybe in some early podcasts from 2005ish but that would be the same here. The AHA forum is he best homebrewing forum around. The BN podcasts are on the same level.