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Old 06-15-2011, 07:31 PM   #31
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Good to know.

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Old 06-15-2011, 08:08 PM   #32
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Quote:
Originally Posted by Irrenarzt View Post
This is true but he said it was already fermented. If he used a saison yeast, it's probably already attenuated down pretty low already. I've had saisons that ended at 1.004 without brett. 3711 is an animal of a yeast, as are most saison yeasts. I imagine there won't be much left for anything to eat at 1.004.

It depends but you do have a point.
That will depend on the composition of sugars in the wort. Brett will eat dextrinous wort that sacch won't. If you mash for medium to med-high body, you could get decent brett character from finishing with brett with no added sugar.

Otherwise, adding maltodextrin like emjay said will feed it.

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Old 06-16-2011, 12:12 AM   #33
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Thanks guys,

Your advice is much appreciated. I have ordered 'wild brews' for one of my holiday reads. I will in all likelihood add more apricots and also a jar of Pine honey to the 5 gallon experimental batch. I have the choice of pine, Thyme or 'standard' flower honey at the market in Turkey. I read about the potential for pineapple & passion fruit flavours from Brett C and thought that they would go well with a chilled highly carbonated Saison in a champagne glass. I think the pine honey will have the best chance of adding a layer of flavour out of the 3 possibles. Its all new to me and i am enjoying the mental workout!

Cheers

P.

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Old 06-16-2011, 01:34 AM   #34
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Simple sugars from honey or fruit won't give Brettanomyces anything to really consume. They will likely be out competed by your saison yeast. The interesting thing I've done recently is to bottle half a batch with plain priming sugar and the other half with 1/3 the priming sugar and then maltodextrine for the brett ferment in the bottle. It worked but you have to be careful how you do such experiments and use heavy champagne bottles.

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Old 06-16-2011, 03:17 AM   #35
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Thanks Smoking hole,

I have ordered a 1/2 KG of extra light spray malt, a dozen plastic champagne corks and cages as i have a few 3/4 champagne ltr bottles for use. Also ordered the brett itself(wlp645) from Hop&grape shop here in UK. I will take a hydro reading when i return home on the 2nd July and go from there. 11 gallons will be bottled and primed to about 2.5 to 3 vols using cane sugar on the 2nd(no brett) amd i will get experimental with the remaining 5 gallons in a glass carbuoy for later bottling.

NO hobby has ever been as fractal as brewing!

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Old 07-02-2011, 03:03 PM   #36
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First baby steps into the wild! :0

http://bennachiebrewery.blogspot.com/

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Old 07-31-2011, 09:19 PM   #37
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Now showing my indifference between krieks and Lambics!

http://bennachiebrewery.blogspot.com...ild-twist.html

Currently fermenting at 19 degs. Hopefully the Saison Dupont is sleeping at this temp and the Brett C is awake and eating cherries. Budweiser eh? Gosh i miss it!

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Old 09-05-2011, 06:51 AM   #38
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Blindingly good beer, more Bett influenced beers for me. Who would have guessed that making beer would be so much fun.

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