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Old 07-27-2010, 12:37 AM   #1
merkinman's Avatar
Jun 2010
Posts: 115
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This saison has been fermenting with wyeast Belgian saison and Orval dregs. I know this one needs to sit for up to a year or more, but is that commonly done in the primary or secondary?

are there advantages to either?


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Old 07-27-2010, 02:57 AM   #2
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
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Lambics are the only style that are traditionally aged in primary. The breakdown of the cells helps to nourish the slow waves of different yeast and bacteria that grow over the long fermentation.

I'd rack to secondary, depending on what your gravity is like, you'll probably just need a few months. Saison yeast is pretty attenuative on its own, so there shouldn't be too much for the Brett to eat. As long as the gravity is low/stable over a month and you are happy with the flavor you can bottle.

Good luck.
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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Old 07-27-2010, 12:22 PM   #3
Apr 2008
New Jersey
Posts: 1,095
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Wen I did mine I racked to secondary and then added the dregs.
Let it sit for two months. The dregs took it from 1.014 to 1.006.

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