Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > How long for bulk aging brett'd saisons?
Reply
 
Thread Tools
Old 06-19-2012, 02:55 AM   #1
stevehollx
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Durham, NC
Posts: 53
Default How long for bulk aging brett'd saisons?

I'm thinking about doing a dark saison, and throwing some brett in with it.

How long do you folks normally age a saison with brett for? Is 6 months in a secondary sufficient, or do people typically go closer to a year out?


__________________
Drinking: Oaked Tripel * Strong Dark Belgian (100% Brett L & C) * Golden Raisin Abbey Ale * Fantome Printemps
Bulk Aging: Pale Sour * Consecration Clone * Flanders Red * Lambic Solera * Soured Tripel * KBS Clone
Next Up: Dark Fig Brandy Saison
stevehollx is offline
 
Reply With Quote
Old 06-19-2012, 07:10 AM   #2
RiverRat280
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Eugene OR
Posts: 64
Default

After 4 months I have good Brett flavor and only gets better later. If your not adding pedio 6 will be fine. It seems I have good flavor at 2-4 months but it continues to meld and get better up to a year then after it changes less


RiverRat280 is offline
 
Reply With Quote
Old 06-19-2012, 01:03 PM   #3
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,917
Liked 124 Times on 102 Posts
Likes Given: 12

Default

I age them as short as possible. I basically let it get down to a gravity where I'm comfortable bottling. Then prime for about a volume less than what I want the ber to end up. That allows me to get them into the bottle and the brett can take up the rest of the carbonation. This prevents having a 6 gal carboy or larger hanging out for six months or so. I've been doing it this way for two years now and I have to say that I won't do it any other way with saisons. Bulk aging is a waste of carboy space if you ask me for a beer like saisons. You have to consider that the famous saison producers don't hold their saison for six months and then release the beer. So in the time it takes you to bulk age a saison for six months you could have made 3-4 more batches and got them into bottles. Of course this all depends on the yeast strain.
__________________
Going through life is hard.
Going through life stupid is harder.
smokinghole is offline
beerandloathinginaustin Likes This 
Reply With Quote
Old 06-19-2012, 05:08 PM   #4
KYB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Posts: 1,566
Liked 42 Times on 26 Posts
Likes Given: 6

Default

Quote:
Originally Posted by smokinghole View Post
I age them as short as possible. I basically let it get down to a gravity where I'm comfortable bottling. Then prime for about a volume less than what I want the ber to end up. That allows me to get them into the bottle and the brett can take up the rest of the carbonation. This prevents having a 6 gal carboy or larger hanging out for six months or so. I've been doing it this way for two years now and I have to say that I won't do it any other way with saisons. Bulk aging is a waste of carboy space if you ask me for a beer like saisons. You have to consider that the famous saison producers don't hold their saison for six months and then release the beer. So in the time it takes you to bulk age a saison for six months you could have made 3-4 more batches and got them into bottles. Of course this all depends on the yeast strain.
My plan exactly. I have a bunch of brett beers going, and bottled one after 3 months primary (I pitched brett with the sacc). I'm always needing more fermenters. I've also heard the beer really starts to develop when bottle conditioned, not so much when bulk aging with no pressure.
KYB is offline
 
Reply With Quote
Old 06-19-2012, 05:25 PM   #5
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 232 Times on 193 Posts

Default

My brett saison gets bone dry and it's very slow to it, so I have to let it sit 6-9 months, otherwise I'll have overcarbonated bottles. Not really sure why my fellers are so slow but they are.
ReverseApacheMaster is offline
 
Reply With Quote
Old 06-19-2012, 05:26 PM   #6
pohldogg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: louisville, KY
Posts: 287
Liked 32 Times on 18 Posts
Likes Given: 2

Default

Bottle at stable gravity. I usually do 6-8 weeks because I'm lazy about taking samples. Then enjoy them as the flavor changes over time. Plus you gotta keep those fermenters turning.
pohldogg is offline
 
Reply With Quote
Old 06-19-2012, 06:26 PM   #7
Almighty
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: San Diego, CA
Posts: 420
Liked 24 Times on 17 Posts

Default

Bulk vs. Bottle aging really just depends on gravity stability for me. I haven't noticed a big difference on flavor, but I haven't done a side by side. The nice thing about Saison is that the yeast can drop the gravity so low and you can bottle earlier without fear of over-carbing. I would not recommend this for other styles like Flanders Red because the gravity will continue to drop for so long. And if your Saison yeast is not dropping the gravity quick enough (relative to your space needs), add a highly attenuative yeast like Wyeast 3711. This shouldn't change the flavor profile much or at all and allow you to bottle sooner.
Almighty is offline
 
Reply With Quote
Old 06-19-2012, 08:30 PM   #8
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 232 Times on 193 Posts

Default

Quote:
Originally Posted by Almighty View Post
Bulk vs. Bottle aging really just depends on gravity stability for me. I haven't noticed a big difference on flavor, but I haven't done a side by side.
You can taste the difference between the bottle bucket and a carbonated bottle.
ReverseApacheMaster is offline
 
Reply With Quote
Old 06-19-2012, 08:40 PM   #9
Almighty
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: San Diego, CA
Posts: 420
Liked 24 Times on 17 Posts

Default

I meant to say that I don't think the flavor is any different for a beer that was aged in a carboy for 6 months vs. a bottle for 6 months. I agree the taste changes dramatically with time, but I don't think aging vessel matters.
Almighty is offline
 
Reply With Quote
Old 06-20-2012, 12:09 PM   #10
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,917
Liked 124 Times on 102 Posts
Likes Given: 12

Default

Quote:
Originally Posted by ReverseApacheMaster View Post
My brett saison gets bone dry and it's very slow to it, so I have to let it sit 6-9 months, otherwise I'll have overcarbonated bottles. Not really sure why my fellers are so slow but they are.
What brett and saison yeast are you using? I've been using ECY03 and it can get my beer down to 1.003 rather quick. Maybe my blend is getting out of balance but I like where it's going.


__________________
Going through life is hard.
Going through life stupid is harder.
smokinghole is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bulk aging vs bottle aging for sours effigyoffaith Lambic & Wild Brewing 7 02-09-2012 03:55 PM
Bulk aging sours and long distance move boralyl Lambic & Wild Brewing 2 08-30-2011 04:58 PM
Long term aging, blending, need help! phuzle Lambic & Wild Brewing 3 05-28-2011 02:34 AM
Temperature for Lambic Bulk Aging? boralyl Lambic & Wild Brewing 2 05-25-2011 01:15 AM
Lambic: Long aging, airlocks and temp swings twigboy2000 Lambic & Wild Brewing 19 04-15-2011 11:00 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS