I brewed up JZ's belgian specialty ale (using safbrew T58 yeast) and racked the beer to secondary. Pitched the packet of Brettanomyces Brux. and it has since been sitting in the carboy with zero headspace to minimize oxidation. The recipe calls for 1 month at 59 degrees which I have since completed with no visual signs of extra fermentation. When I added the Brett, I screwed up and only got about 3/4 of the packet in there because of how much I filled the carboy (duhhh!!). Anyway, I decided to let the beer sit on the brett for 7-8 weeks instead due to the lack of lower pitching rates (and slow workability of the brett).
So, my question is this: When I go to bottle this tasty beverage do I need to add fresh yeast or is there enough safbrew T-58 and Brett mix going on that I shouldn't have to worry about it carbonating properly? The beer was about 6.3 percent before I added the brett so it isn't a big one! I guess I'm just looking for feedback about the beer sitting 8 weeks in secondary at 59 degrees and the yeast/Brett still being able to carbonate efficiently. Thanks for the help in advance...
