Saison with Yeast Bay Saison Brett Blend

So about 5 weeks ago I brewed up a Saison using The Yeast Bay Saison Brett blend. After primary fermentation i transferred to a keg for secondary fermentation. I measured gravity at that point as 1.008. So that was about 4 weeks ago, maybe a little less. I took a sample today (keg is at ambient temp of 62 degrees) and the sample measures 1.010 at a 70 degree temp. First sample after primary I didn't measure temp, so that may explain the difference, or just me not paying close enough attention. But here's my question: I have tasted the sample taken today and the Brett character seems to be starting to develop. I just expected my gravity to be less. I'm assuming the Brett will eat up more of the residual sugars and the FG will drop.

So do I leave it for a few more weeks? Move it to a room with a 70 degree ambient temp? Or can I go ahead and bottle this? My fear of bottling right now is creating bottle bombs down the road. I don't have much experience with Brett so I'm really unsure of when it is safe to bottle.


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This was a still sample you took today? If it's been sitting in the keg with brett for a few weeks, it's going to have some carbonation and throw off your hydro reading a little.

That's a good point. How long should I let it sit out before the co2 dissipates?


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Can you get the belgian style bottles? They are stronger. I recently bottled with brett yeast. Despite opinions that this could result in bottle bombs. I hadn't actually read anyone say it happened to them, just people saying it could. They've been bottled for two months now and no bombs.

However my gravity was very low. I think 1.004 for one and 1.000 for the other. I actually think they are a little undercarbed. Because i followed a lot of the stupid calculators for saisons which say to do like 2.3 volumes or something.

If you bottle maybe you could undercarb like i did to help mitigate the risk


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What was the mash temperature? If the temperature was on the higher side of things, it might just take a little longer for the Brett to metabolize the longer chain sugars. People have been reporting pretty low final gravity for this blend, so I'd give it a little more time perhaps before bottling.

Fermented_minds said:

What was the mash temperature? If the temperature was on the higher side of things, it might just take a little longer for the Brett to metabolize the longer chain sugars. People have been reporting pretty low final gravity for this blend, so I'd give it a little more time perhaps before bottling.

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I believe my plan was to mash on the low side, sub 150's, but I'll need to check my notes. I fermented in the low 80's for what it's worth. I think I'll move the corny up to the main level for a couple weeks to see if I can wake those little buggers up...

4-weeks is probably too early to bottle a brett beer with that much residual gravity. I'd typically go something like 6 months...