Brett3rThanU
Well-Known Member
I've brewed the below saison before and it came out awesome, now I'm thinking I want to sour it with some Brett this time around.
I know 3711 is notorious for eating a lot, the last time I did the above my beer finished at 1.005, so if I decide to add the Brett to the secondary I'll mash at around 154F this time to leave more for the Brett. I really want the Brett to come through so I'm debating when I should add it.
With option #2, I really have no idea how long the Brett would take to ferment out the full batch.
My last question is around sanitation. If I keg this batch can I no longer use this keg for normal beers?
- 8.5 lb Belgian Pilsner
- 1 lb Munich Malt
- 1 lb Caravienna Malt
- 1 oz Amarillo @ 60 min
- .75 oz Amarillo @ 15 min
- .75 oz Amarillo @ 5 min
- French Saison #3711
I know 3711 is notorious for eating a lot, the last time I did the above my beer finished at 1.005, so if I decide to add the Brett to the secondary I'll mash at around 154F this time to leave more for the Brett. I really want the Brett to come through so I'm debating when I should add it.
- Mash high for 3711, add Brett to secondary
- Use only Brett and skip the 3711 all together
- Add Brett and 3711 at the same time in the primary
With option #2, I really have no idea how long the Brett would take to ferment out the full batch.
My last question is around sanitation. If I keg this batch can I no longer use this keg for normal beers?