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Old 03-30-2012, 05:43 PM   #1
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Default Brett strains

Is there any pros / cons ti mixing Brett C and Brett B in the same saison ? I will be co pitching both with wy3711 or I'm contemplating only pitching the combined Brett strains and going 100% wild with only Brett. FYI its a low hop saison. Thoughts ?

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Old 03-30-2012, 09:24 PM   #2
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I see nothing wrong with it. I have a tendency to mix different strains and the turn out is good. Just recently I started making single brett strain beers to know the strains profile. Lately most of my funk beers have been all brett.

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Old 03-30-2012, 09:56 PM   #3
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Good to know as I wanted the moderate funkiness of brett B but the nose and aroma of the Brett C I just didn't know if the two would clash too much

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Old 03-31-2012, 12:44 AM   #4
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I'm all for the mix of Brett B & C in a saison. 3711, though, is super attenuative and usually doesn't leave much sugar for anything else. I've liked copitching brett w/ the dupont strain as it needs high temps and seems to crap out below 75F anyhow, it gives the brett a nice snack

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Old 03-31-2012, 03:24 PM   #5
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What if I pitched the Brett first gave it a week or two then pitched the 3711 ?

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Old 03-31-2012, 03:51 PM   #6
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Quote:
Originally Posted by Aschecte View Post
What if I pitched the Brett first gave it a week or two then pitched the 3711 ?
If you're pitching out of the vial or smackpack nothing is going to happen that first week. Brett is slow moving. If you plan on making a starter and doing more of an all-brett beer give yourself several weeks for the starter to increase cell count before brewing. In that case you're probably not getting a ton of brett or saison flavor. All brett beers are fairly clean and will ferment most of the sugar, leaving very little for 3711.
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Old 03-31-2012, 04:08 PM   #7
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If you're pitching out of the vial or smackpack nothing is going to happen that first week. Brett is slow moving. If you plan on making a starter and doing more of an all-brett beer give yourself several weeks for the starter to increase cell count before brewing. In that case you're probably not getting a ton of brett or saison flavor. All brett beers are fairly clean and will ferment most of the sugar, leaving very little for 3711.
Ok let me pose my question this way then.... what is the best method for making a saison that has a fair-moderate amount of brett funk ?
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Old 03-31-2012, 05:00 PM   #8
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Perhaps a slightly higer mash temp ~ 152F. Pitch Dupont strain and in about 2 weeks when the Dupont stops to take a rest at around 1.025, rack into a secondary and pitch the 2 vials of Brett B+C. Maybe add .25 or less of American oak cubes?? That's what I would do. .

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Old 03-31-2012, 05:11 PM   #9
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Perhaps a slightly higer mash temp ~ 152F. Pitch Dupont strain and in about 2 weeks when the Dupont stops to take a rest at around 1.025, rack into a secondary and pitch the 2 vials of Brett B+C. Maybe add .25 or less of American oak cubes?? That's what I would do. .
I'm sorry I should have posted that part I was going to mash high in the 154 range to create alot of dextrins that the 3711 would not eat. Therefore it would leave something for the Brett to eat.
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Old 03-31-2012, 11:57 PM   #10
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Quote:
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I'm sorry I should have posted that part I was going to mash high in the 154 range to create alot of dextrins that the 3711 would not eat. Therefore it would leave something for the Brett to eat.
FYI, 3711 will take a beer mashed at 154 down to 1.004. That yeast pretty much honeybadgers dextrins.
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