Grannyknot
Well-Known Member
Maybe I should have posted this in the wild & lambics forum.
Below is a "Brett Saison" I brewed 12/26/15.
12lbs Pils
0.5 Acid malt
Hopped to 35 IBUs
Mashed at 147*
OG 1.058
FG 1.002
Wyeast 3031 PC - Brett Saison blend
Ferm temps 68* 2 weeks, 78* 2 weeks, duration at 64*
Glass Carboy
I took my first gravity last night (3/28/16) which read 1.002.
Tasted the sample. Had very very little brett character. This was brewed before I learned you shouldn't make starters with brett/sacc blends. A pellicle never formed, but at the same time, last night was the only time there was ever a chance for oxygen introduction, so maybe the brett never felt it necessary to create the pellicle??
Wondering about bottling. There is a good chance the brett is non-existent and that it may not do anything to the priming sugar. Also, if the sacc strain took this beer from 1.058 -> 1.002 by itself, there is a chance it is very stressed or dead.
I've worked pretty hard on this beer to not have any brett character out of the final product.
My options are to (All options include priming sugar):
-RDWHAHB, bottle as usual and see what happens.
-Add champagne yeast during bottling
-Add WLP650 Brett Brux to the carboy a week before bottling and use this newly introduced strain for carbonation.
-Add nothing, let the beer age a bit longer, and see if any brett character develops, then re-visit carbonation techniques in 2-3 more months.
Thoughts, opinions, direction, & kicks in the balls are all welcome.
Below is a "Brett Saison" I brewed 12/26/15.
12lbs Pils
0.5 Acid malt
Hopped to 35 IBUs
Mashed at 147*
OG 1.058
FG 1.002
Wyeast 3031 PC - Brett Saison blend
Ferm temps 68* 2 weeks, 78* 2 weeks, duration at 64*
Glass Carboy
I took my first gravity last night (3/28/16) which read 1.002.
Tasted the sample. Had very very little brett character. This was brewed before I learned you shouldn't make starters with brett/sacc blends. A pellicle never formed, but at the same time, last night was the only time there was ever a chance for oxygen introduction, so maybe the brett never felt it necessary to create the pellicle??
Wondering about bottling. There is a good chance the brett is non-existent and that it may not do anything to the priming sugar. Also, if the sacc strain took this beer from 1.058 -> 1.002 by itself, there is a chance it is very stressed or dead.
I've worked pretty hard on this beer to not have any brett character out of the final product.
My options are to (All options include priming sugar):
-RDWHAHB, bottle as usual and see what happens.
-Add champagne yeast during bottling
-Add WLP650 Brett Brux to the carboy a week before bottling and use this newly introduced strain for carbonation.
-Add nothing, let the beer age a bit longer, and see if any brett character develops, then re-visit carbonation techniques in 2-3 more months.
Thoughts, opinions, direction, & kicks in the balls are all welcome.
