Hi, so I made my first mixed fermentation beer with lacto, then S. cerevisiae, and finally Brett. I brewed it in early Feb, and primary fermentation was done in about 10 days, I transferred to a clean carboy and added the Brett…that was almost 7 months ago and the Brett is still visibly bubbling at a decent rate…I pulled a small sample and it tastes great, wondering how long that Brett is going to keep working???
Brett will keep working in some capacity for a long time. I have brett beers that change over the course of years.
I’m not sure the bubbling you see is brett activity as much as CO2 coming out of solution through a combination of aging and/or increasingly temperatures through the seasons.