Brett Saison Brewed on 4th of July.
cool, how long will you let it go?
How long did it take the pellicle to form? I did a very similar beer, but don't have a pellicle yet.
What Brett did you pitch? I have a saison that is stuck at 1.030 and Im thinking of repitching with brett or the roesalare blend.
A bit OT, so I'm kind of new of sours but I have one in my closet that has been there for about 16 months. Am I supposed to wait til the pellicle drops to bottle it?
I was going to punch through the pellicle to rack it to the bottling bucket but if it falls, then even better (but that means I'll have to wait until it falls, who knows how long that'll be).
Neat! Thanks for sharing. What recipe did you use?
TB
I used my own recipe. If you want it I could share.
Wait till the pellicle drops, you don't want to disturb a fermenting beer. It would be like racking a normal saccharomyces cerevisiae beer off primary before its done. What temp is it sitting at.
Brett Saison
16-C Saison
Author: Josh Gardner
Date: 7/24/09
Size: 6.0 gal
Efficiency: 75.0%
Attenuation: 90.0%
Calories: 197.85 kcal per 12.0 fl oz
Original Gravity: 1.061 (1.048 - 1.065)
Terminal Gravity: 1.006 (1.002 - 1.012)
Color: 6.87 (5.0 - 14.0)
Alcohol: 7.18% (5.0% - 7.0%)
Bitterness: 24.5 (20.0 - 35.0)
Ingredients:
12.0 lb Belgian Pils
7.0 oz Munich Malt
12.0 oz Vienna Malt
0.5 lb Pacific Northwest Wheat
5.0 oz Caramunich® TYPE I
1.0 oz Spalt Spalter (5.8%) - added during boil, boiled 60.0 min
1.0 oz Hersbrucker (3.0%) - added during boil, boiled 15.0 min
1.0 oz Hersbrucker (3.0%) - added during boil, boiled 5.0 min
1.0 ea WYeast 3724 Belgian Saison Yeast
1.0 ea WYeast 3526 Brettanomyces Lambicus
1.0 ea Wyeast 3763 Roeselare Blend
Notes
mash at 151
will start to slow around 1.022 to 1.030 thats when I racked to secondary and pitched brett
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It's at 68 and has been so for over a year.
My OG was 1.060 and I used Wyeast 1098, Pedio and Brett Lambicus. I pitched a sack of each, no starters. I'm in secondary now on 18 pounds of cherry puree and have been for about a year so I have not accounted that into the OG as I did not take a measurement then. Probably should have. There is a healthy pellicle that has not been disturbed since I performed the transfer and it has yet to fall, even after all this time. I really want to measure and bottle this pLambic but if I have to wait for the pellicle to drop then that's gonna hold me up.
My OG was 1.060 and I used Wyeast 1098, Pedio and Brett Lambicus. I pitched a sack of each, no starters. I'm in secondary now on 18 pounds of cherry puree and have been for about a year so I have not accounted that into the OG as I did not take a measurement then. Probably should have. There is a healthy pellicle that has not been disturbed since I performed the transfer and it has yet to fall, even after all this time. I really want to measure and bottle this pLambic but if I have to wait for the pellicle to drop then that's gonna hold me up.
You would probably have to add more fruit or something for the brett to eat. It won't do anything unless it has something to consume.
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.
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