Come enter the BrewHardware Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Adding Brett with Wyeast 3724
LinkBack Thread Tools
Old 09-18-2009, 04:28 PM   #1
Feedback Score: 0 reviews
Join Date: Nov 2008
Location: Sheffield Lake, Ohio
Posts: 279
Liked 3 Times on 3 Posts

Default Adding Brett with Wyeast 3724

I have one vail of washed 3724 that I need to use. I'm thinking about using it with Wyeast 5112 (Brett B). I've never used Brett before, so I want to make sure I understand the process.

I plan on brewing a basic Saison (85% Pils/15% Sugar) and pitching the 3724 as I normally would. When the krausen falls and it begins to slow down (usually around 1.020 to 1.035), I plan to rack to secondary and add the Brett. Once terminal gravity is reached, I will bottle with priming sugar as normal. I plan to age these for a few months at least.

Does this sound about right?

LakeErieBrew is offline
Reply With Quote Quick reply to this message
Old 09-18-2009, 04:36 PM   #2
Feedback Score: 0 reviews
Join Date: Feb 2008
Location: Fort Wayne
Posts: 1,906
Liked 23 Times on 12 Posts
Likes Given: 3


Sounds good to me, but it will probably take a while for the brett to reach terminal gravity.

Tonedef131 is offline
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Wyeast 3724 Belgian Saison - they were right! SavageSteve Fermentation & Yeast 312 Yesterday 05:09 PM
Saison with Wyeast 3724 - 94 degrees ideal? TristanL Beginners Beer Brewing Forum 21 11-28-2013 01:39 PM
Saison and Wyeast 3724 AnOldUR Recipes/Ingredients 11 07-01-2010 11:10 AM
Wyeast 3724 yeast ?? Raffie General Techniques 1 05-14-2007 06:53 PM

Newest Threads