I am making a saison this weekend in the true spirit of the style by using only the ingrdients on hand, and not making a trip to the LHBS before brew day. It will be a 10 gallon batch made mostly with Pilsner malt, some wheat, some Vienna, some honey, and hopped with Saaz. I had one packet of Belle Saison dry yeast in the fridge that I am currently building up in a starter to pitch on Sat. I will start the fermentation at 75, and let it rise to over 80, and hold it there for 3 weeks or so.
I also had a Boulevard Brett Saison last week that I thought was fantastic, and it got me thinking. I would like to split this batch, and add some Brett to 5 gallons. I have never used Brett, nor any other methods of producing sour or funky beers, but I do love to drink them.
My first thought was to transfer 5 gallons to a carboy when kegging the other 5 gallons, pitch a Brett starter, maybe add some additional sugar or honey, then put it in the corner for 6 months to see what happens.
But after doing a bit of reading on here, I realize that there might be some better options to develop the Brett flavor, so I am considering some of the following options, and would love some input on which is most likely to produce a beer with Brett character.
1. Described above, primary ferment, add to carboy, pitch Brett starter, add some fermentables, sit it in the corner for 6 months.
2. Should I pull the 5 gallons off the primary fairly early (1-3 days in), move to the carboy, pitch the Brett, then put it in the corner?
3. Should I split the batch after the boil, and pitch the Brett at the start along with the Belle Saison starter. This would mean a trip to the LHBS to buy the Brett, but oh well.
Is there something else I am not considering? What kind of temp control is needed for a Brett fermentation, is a 65F basement fine, or do I need to warm it up a bit?
Any input is welcome, there are probably some other thi9ngs I am not considering that would give this beer a better chance at being really good.
I also had a Boulevard Brett Saison last week that I thought was fantastic, and it got me thinking. I would like to split this batch, and add some Brett to 5 gallons. I have never used Brett, nor any other methods of producing sour or funky beers, but I do love to drink them.
My first thought was to transfer 5 gallons to a carboy when kegging the other 5 gallons, pitch a Brett starter, maybe add some additional sugar or honey, then put it in the corner for 6 months to see what happens.
But after doing a bit of reading on here, I realize that there might be some better options to develop the Brett flavor, so I am considering some of the following options, and would love some input on which is most likely to produce a beer with Brett character.
1. Described above, primary ferment, add to carboy, pitch Brett starter, add some fermentables, sit it in the corner for 6 months.
2. Should I pull the 5 gallons off the primary fairly early (1-3 days in), move to the carboy, pitch the Brett, then put it in the corner?
3. Should I split the batch after the boil, and pitch the Brett at the start along with the Belle Saison starter. This would mean a trip to the LHBS to buy the Brett, but oh well.
Is there something else I am not considering? What kind of temp control is needed for a Brett fermentation, is a 65F basement fine, or do I need to warm it up a bit?
Any input is welcome, there are probably some other thi9ngs I am not considering that would give this beer a better chance at being really good.