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Old 04-10-2011, 01:21 AM   #1
wedge421
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Default How to use brett?

Im going to be brewing a fairly heft Saison at about 8% or so and I wanted to add some brett to it similar to what Boulevard does with their Saison Brett. Do you guys recommend that I ferment with a normal saison style yeast and then add Brett to the secondary? Or add both at the same time in the primary. Or should I just skip the saison yeast and just ferment with the brett? Any help is much appreciated!

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Old 04-10-2011, 02:51 AM   #2
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I did a saison brett a while back, with a super simple grain bill of 90% pils, 10% munich. I pitched Wy#3724 and dregs from a bottle of Saison Brett at the same time in primary. The beer is awesome- it doesn't do very well in contests as it's more brett than saison yeast flavor, but it's delicious.Very close to the Boulevard beer - if I did it again I'd add a little wheat to try to get just a touch more smoothness in the body like the original has.

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Old 04-10-2011, 11:49 PM   #3
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Do did you only ferment with the brett or did you ferment with another yeast first?

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Old 04-10-2011, 11:57 PM   #4
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I did the bottle dregs, saison dupont dregs, and the Wy#3724 smackpack all at the same time.

I sent this beer into the NHC; it scored a 37 but didn't advance. The comment from the Master judge was "I'd keep this beauty to myself. Competitions will not do justice to how elegant this beer is to drink".

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Old 04-11-2011, 02:23 AM   #5
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I must say that using bottle dregs with your pitch is a fantastic idea.

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Old 04-11-2011, 03:46 AM   #6
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First. What kind of profile are you hoping to achieve from the Brett, also how much intensity do you want?

Unless you want super hardcore Brett taste I don't recommend using it as your primary fermenter.

Instead I would pitch a regular saison strain, wait for your krausen to drop, then throw in the Brett.

If you want some a barnyardy/smokey profile (much more intense) use Brett L. If you want something more mild and fruity, go with Brett B.

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Old 04-11-2011, 05:25 AM   #7
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Using brett as a primary fermenter doesn't give you hardcore anything. I've done it a couple times, and it behaves basically like regular yeast. I did it with Brett B and got a spicy, peppery profile, and with whichever brett that Boulevard Saison Brett uses to get a nice tropical fruit and light spice profile.

I was talking about something different, though... adding dregs at the start of ferment does increase the brett presence over adding dregs later, but in a beer like this it's absolutely worth your time. Just use the Saison Brett dregs and you can't go wrong.

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Old 04-11-2011, 01:04 PM   #8
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100% brett or co-pitched beers are really... aggressive, taste-wise. Depends on how strong you want the brett qualities. I make a brett-Quadrupel by fermenting out with WY3522. Then I racked to a keg and added a pack of WY5112. Then I sealed it, purged it, and stuck it in a warm place for a long time.

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Old 04-11-2011, 04:29 PM   #9
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I have a Flanders red in secondary currently. I co-pitched with wyeast London ale and wyeast lambic blend smack packs(sorry don't have my notes, can't remember the numbers) they primaried very nicely together, and after about three weeks I racked to secondary.

Here is where I'm confused, the recipe calls for pitching a pack of straight Brett (wyeast 5526? I think) but I already have a mild pellicle, I guess left over from the lambic blend.

Should I go ahead and pitch the Brett? I have a good sourness from the sour mash wort. But I was planning on separating the secondary so I could rack both onto oak with some and cherries with some also. If I'm going to age for 6 more months I want a little variety, but I don't want any bugs from the oak or fruit to take over.

Also I've heard that I should add yeast prior to bottling? I've never bottled after using Brett, any thoughts?

Thanks in advance!

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Old 04-11-2011, 05:24 PM   #10
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Have you seen this new Saison strain from White Labs?

WLP670 American Farmhouse Blend
Inspired by local American brewers crafting semi- traditional Belgian-style ales. This
blend creates a complex flavor profile with a moderate level of sourness. It consists of a
traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales,
Saisons, and other Belgian-inspired beers.
Attenuation: 75-82%
Flocculation: Medium
Optimum Fermentation Temperature: 68-72°F
(20-22°C)
Alcohol Tolerance: 5-10%

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