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Old 05-20-2012, 02:54 AM   #1
ChadChaney
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Default Sasion and Brett question

Ok, One quick question. New to using Brett and bugs so please be gentle, lol. I have a Saison that has been in secondary for about a month now, FG of 1.009 and I really want to add some Brett to it. Specifically, I want to rack half to a few old style glass 1 gallon Pepsi containers that fit an airlock and add half of a vial of WL Brett B to each. This is a 5 gallon batch, and I want to bottle the rest to have as a "control" sample to see how the Brett acts. Is there enough goodies for the Brett to work on at 1.009? If not, is there something I can add, maltodextrin, glucose, etc., to let the Brett do it's thing? Any pointers would be appreciated, thanks for the patience and advice for a newbie!

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Old 05-20-2012, 03:25 AM   #2
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Maltodextrin would help. If you add Brett, give it time to do it's thing.

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Old 05-20-2012, 03:33 AM   #3
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I'm not an expert but I'm making Brett only saison right now so I did some reading and listening and It depends on your recipe process and primary yeast in general ur fg should be fine to get some Brett characteristic but I like an idea of saison with sugar in rec but sugar is added in 2ndary together with Brett, if ur primary was 3711 would add sugar or maltdex

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Old 05-20-2012, 03:44 AM   #4
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So how do I add the malto or glucose and how much, anyone?

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Old 05-20-2012, 03:51 AM   #5
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no expert here either. my first sour is 8 months old and still in the fermenter...unsampled. a saison with 3711 and dregs added at the same time in primary.

from what i have read if you add sugar the saison yeast will eat it up before the brett has a chance to do its thing.

if you do malto dextrin i think you could safely do half a pound and give the brett a few months to go to town.

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Old 05-20-2012, 04:49 AM   #6
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Since your FG is on the lower side, there is less for the Brett to get at, but it will still work. It's going to take a couple of months before you get much flavor, and maybe 6+ months to be complete.

Give it a shot. If you're patient and you've got the room, then there's nothing stopping you

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Old 05-20-2012, 01:07 PM   #7
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If you decide to add the maltodextrin make sure it's only added to the Brett portion and not the clean portion you don't want to make that Saison any sweeter than it is now.

However at 1.009 there is enough sugar for the Brett to feed on that I don't think the maltodextrin is necessary, Brett should also feed on the Belgian esters and give you a funkier beer with time.

IMO, split the batch up, pitch your Brett and wait. If after this batch you wished the beer was funkier then do it next time. It's better to under do it than over do it for your first time.

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Old 05-20-2012, 02:43 PM   #8
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Don't mess with it. 1.009 is OK. Just add the brett and let it go for a year.

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Old 05-20-2012, 10:07 PM   #9
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Can I add the brett and leave that half in a 6 gallon carboy,or is that to much head space?

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Old 05-20-2012, 10:21 PM   #10
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That is a lot of head space. Maybe purge the carboy with co2 first and rack under it.

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