alross1212
New Member
First post here but I've been lurking in the shadows for a while!
Ok, so I'd like to produce a wild funky Saison and I've got at my disposal;
-The use of a commercial brewery on weekends
-A barrel room with a few fresh full size (225 litre Bordeaux and 227 litre Burgundy French red wine barrels)
Basically a homebrewers wet dream come true...
I used to be a pro brewer in the UK but I only really brewed Pills, Lager and mostly traditional Cask Ale. However I've always wanted to do a wild and funky Saison and I was wondering what the best plan of action would be? I've been reading Farmhouse Ales and Wild Brews to get some background info.
My first thought was to make a Dupont Vielle clone but instead of adding a Dupont yeast culture I would add Roeselare to the primary. However I've been reading that this will take a good 18 months to develop.
My second thought was to make a Dupont clone with the Dupont yeast but pitch in some Roeselare before the beer fully attenuates? This would make a less sour beer but the time in the barrel would be dramatically reduced depending on what gravity the Roeselare is added?
The third option was again a Dupont clone with the Dupont yeast added to the barrel. Let that fully ferment then rack to another barrel with 133 pounds of fresh raspberries in it. Then pitch in the Roeselare and let the yeasts do the nasty with the sugar from the fruit. This would take a few months to complete.
Further additional info. These barrels have held wine in them previously and will already have traces of wild yeast due to also holding Girardin lambic. I recently blended a blackberry fruit lambic with their help.
So if you were in my shoes what do you think of each method? What would you do with these resources to make a wild Saison?
Currently I'm swaying to option 3...
Al
Ok, so I'd like to produce a wild funky Saison and I've got at my disposal;
-The use of a commercial brewery on weekends
-A barrel room with a few fresh full size (225 litre Bordeaux and 227 litre Burgundy French red wine barrels)
Basically a homebrewers wet dream come true...
I used to be a pro brewer in the UK but I only really brewed Pills, Lager and mostly traditional Cask Ale. However I've always wanted to do a wild and funky Saison and I was wondering what the best plan of action would be? I've been reading Farmhouse Ales and Wild Brews to get some background info.
My first thought was to make a Dupont Vielle clone but instead of adding a Dupont yeast culture I would add Roeselare to the primary. However I've been reading that this will take a good 18 months to develop.
My second thought was to make a Dupont clone with the Dupont yeast but pitch in some Roeselare before the beer fully attenuates? This would make a less sour beer but the time in the barrel would be dramatically reduced depending on what gravity the Roeselare is added?
The third option was again a Dupont clone with the Dupont yeast added to the barrel. Let that fully ferment then rack to another barrel with 133 pounds of fresh raspberries in it. Then pitch in the Roeselare and let the yeasts do the nasty with the sugar from the fruit. This would take a few months to complete.
Further additional info. These barrels have held wine in them previously and will already have traces of wild yeast due to also holding Girardin lambic. I recently blended a blackberry fruit lambic with their help.
So if you were in my shoes what do you think of each method? What would you do with these resources to make a wild Saison?
Currently I'm swaying to option 3...
Al