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Old 04-24-2012, 05:14 PM   #41
Jun 2008
Philadelphia, PA
Posts: 235
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The I brewed two beers with this last summer, one was a low ABV session saison with american hops (centennial). After a few months in the keg it was quite an incredible beer. Slightly tart, funky and a nice citrusy note from the hops.

The second beer was a rye saison that is currently sitting in bottles. It wasn't showing much tartness last time I tasted it, but a very pronounced fruity brett character.

Today I am brewing a saison and pitching a starter that is combined slants of WLP670 and WLP565. I am very interested to see what flavors from each come out.

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Old 04-25-2012, 01:58 AM   #42
edecambra's Avatar
Jun 2010
Tampa, Fl
Posts: 944
Liked 68 Times on 60 Posts

I brewed a belgian specialty ala BCS last September, aged it until early December (when I bottled) and by February I had significant Brett (brux) development. I pitched two bottle dregs worth of Orval after primary to bulk age and that was it. If your blend has the bugs in it from the get go I'd say in 2-3 months you should have noticeable funk.

Mine has wonderful subtle tart pineapple twang in the beer and I LOVE it. Bugs are great and I might look into this strain depending on what I hear from you guys.

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Old 05-29-2012, 06:45 PM   #43
Jul 2011
Mundelein, Illinois
Posts: 32

Originally Posted by Mpez View Post
I brewed 15 gallons of Surly Cynic Ale based on the Pro kit recipe from Northern Brewer today. I put 10 into my conical with the standard WLP550. I put the other 5 gallons in a carboy and pitched WLP670. I am really looking forward to see how it turns out and how different it is than the 550.
How did the Cynic with WLP670 turn out? I was contemplating doing this but given the acidulated malt in the NB Cynic recipe I thought it might interfer with the sourness of the yeast.

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Old 06-13-2012, 05:37 PM   #44
Dec 2011
Weston, WI
Posts: 33
Liked 5 Times on 3 Posts

This is a new concept to me to mash overnight for a sour mash. How much sour did you get from this? Considering this procedure for tonight and sparging tomorrow and pitching the 670...

Originally Posted by Ranger9913 View Post
I'm about to pitch this yeast tomorrow. My recipe is a basic Belgian/French ale with a OG of 1.054 and I started my mash today at 5:00pm at 152 degrees. I'm letting it sit overnight for a sour mash and will start sparging around 2pm. The owner at my LHBS said it has a "sweaty horse balls" character to it, so we'll see.

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Old 09-10-2012, 10:17 AM   #45
Jan 2011
Sheffield, South Yorkshire
Posts: 869
Liked 23 Times on 19 Posts

Any final gravities after long-ish term aging / secondary-ing?

I brewed up a fair basic farmhouse ale - pale malt with rye, munich and wheat (about 10% each). Mashed around 154F and it went from 1.049 to 1.007 in two weeks in primary. Have tx'd to secondary and wondering how long to age it (first beer w/brett I've done). I'm not in a particular rush for it, and would rather wait than risk bottle bombs if the brett is going to work it down a little more?

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Old 09-27-2012, 08:53 PM   #46
Brewtus Maximus
Aschecte's Avatar
Feb 2011
Florida, NY
Posts: 1,692
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Ok so here is my .02 cents FWIW I brewed using this strain back in the beginning of March and bottled in mid July and also through in s-04 as a bottleing strain and had my first at a brewing party I had not long ago. all I can say is WOW this is awesome !!!! I promise you there will be a amount of sourness not quite Lambic sour but definitely there none the less. I picked up on pineapple, cherry, horse blanket, kinda a tobacco like quality but not overpowering as well as that saison pepperiness. I was very happy with this strain and as time goes on the sour is becoming more previlent. Here is the recipe I used I did use Brett B and C as well as 565 with this but from what I can gather that's what 670 a combo of 565 and Brett C.

2 Bretts Saison
Type: All Grain Date: 3/27/2012
Batch Size (fermenter): 5.50 gal Brewer: Aaron Schecter
Boil Size: 9.03 gal Asst Brewer:
Boil Time: 90 min Equipment: Aaron's mlt
End of Boil Volume 7.02 gal Brewhouse Efficiency: 69.26 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 87.1 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:

Amt Name Type # %/IBU
7 lbs 8.0 oz Pilsen (Dingemans) (1.6 SRM) Grain 1 65.2 %
2 lbs Munich Malt - 10L (10.0 SRM) Grain 2 17.4 %
1 lbs Wheat Malt, Bel (2.0 SRM) Grain 3 8.7 %
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 4 8.7 %
1.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 5 16.7 IBUs
1.00 oz Saaz [4.00 %] - Boil 15.0 min Hop 6 6.0 IBUs
1.00 oz Saaz [4.00 %] - Boil 5.0 min Hop 7 2.4 IBUs
1.0 pkg American Farmhouse Blend (White Labs #WLP670) [50.28 ml] Yeast 8 -
1.0 pkg Belgian Saison I Ale (White Labs #WLP565) [35.49 ml] Yeast 9 -
1.0 pkg Brettanomyces Bruxellensis (White Labs #WLP650) [50.28 ml] [Add to Secondary] Yeast 10 -
1.0 pkg Brettanomyces Claussenii (White Labs #WLP645) [50.28 ml] [Add to Secondary] Yeast 11 -

Beer Profile

Est Original Gravity: 1.055 SG Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.005 SG Measured Final Gravity: 1.002 SG
Estimated Alcohol by Vol: 6.6 % Actual Alcohol by Vol: 7.1 %
Bitterness: 25.1 IBUs Calories: 182.0 kcal/12oz
Est Color: 4.6 SRM
Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 11 lbs 8.0 oz
Sparge Water: 7.01 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 14.13 qt of water at 162.5 F 148.0 F 75 min

Sparge Step: Fly sparge with 7.01 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.7
Pressure/Weight: 5.00 oz Carbonation Used: Bottle with 5.00 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

Created with BeerSmith
Funky Onion Brewing est.2010
Primary-Turbid mashed Lambic
Primary-Flanders Red
Secondary-Burley whiner American barleywine
Primary-A dark German lager or a Hoppy Munich Helles

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Old 03-28-2013, 05:20 PM   #47
Jan 2011
Sheffield, South Yorkshire
Posts: 869
Liked 23 Times on 19 Posts

Drinking a bottle of farmhouse ale with this now. 10% crystal rye (thought it was normal rye).

Two weeks in it hit 1.008, 5ish months later in secondary down to 1.003 and bottled.

Tastes nice, got a real nice grainy flavour from the rye, a little diacetyl maybe but its still young in bottle. I added wlp001 when bottling.

Think I get a little pineapple. Maybe a bit of farmyard (dry hay) in the after taste but its not over the top.

Nice! The funk becomes more noticeable as you get deeper into the glass.

I was expecting more phenolics from the sacc, but that seems pretty neutral, which I suppose is better to let the subtle grain and farmyard flavours come through.

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Old 12-08-2015, 03:54 AM   #48
Jan 2012
Palm Beach Gardens, FL
Posts: 551
Liked 16 Times on 14 Posts

Just made a starter of this blend. I have never brewed a Brett beer before, so I am a little nervous with the sanitation of all my equipment.

My plan is to ferment this for a 2-3 weeks in primary (70* F) and then move to secondary for 2 months at least at room temp which is around 77* during the day and 70* at night, does this temp sound suitable for secondary?

I can't age this beer in my only fermentation chamber and take up space for new beers.

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Old 12-08-2015, 09:18 AM   #49

Used this a few times now, but 2 are still aging. The one I did a couple of years ago was pitched at 67, allowed to warm up to 72 and then held around there for a few months. Then at room temp as winter got into effect, so not so hot as that but not cold either. I always skip secondary with Brett beers though and never have autolysis problems or anything, even on beers aged up to 16 months, all in primary. The beer with WLP670 was in primary for 7 months with no problem and was very tasty. That blend works very well. For me, though, it wasn't showing much Brett at 3 months in. It was much better at 7 months in.

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Old 12-08-2015, 01:37 PM   #50
Jan 2012
Palm Beach Gardens, FL
Posts: 551
Liked 16 Times on 14 Posts

Glad to hear you haven't had problems. I'd really like to keep this in secondary to 1) reduce exposure of Brett to my other vessels and equipment and 2) reduce exposure to oxygen.

How long would you say this yeast needs to eat on the wort before bottling? I've seen people say 4-6 months, as Brett's are prone to bottle bombs. The beer I'm planning on making with this strain is a popular Saison in the recipe section, Shipwrecked Saison. It has a 1.065 estimated OG. Do you think this will require a blowoff or will a normal airlock suffice?

Also, before bottling it was mentioned that I might need to repitch yeast, if waiting 4-6 months. Is this true? If so, any recommendations? Or just standard US-05?

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