TandemTails
Well-Known Member
I'm currently fermenting a 100% Brettanomyces Claussenii pale ale and don't want to waste all the brett once I keg this beer. I already saved a growler's worth of a built-up brett-c starter so I don't need to try and save more.
I was thinking about brewing a Saison and racking it onto the brett trub from the pale ale plus adding a healthy starter of a saison yeast.
If I go this route with a brett-c + saison yeast primary, will I benefit from letting it age for a while? Since my keg will be filled with the pale ale I'll need a few months before I'm ready to fill it with the saison. Will the saison be ok sitting in primary for 3+ months or should I rack to secondary for the long term aging?
Also, any advice on saison yeast that would work well with a co-pitched brett-c primary? I've only ever used Wyeast 3711 for saisons in the past but I've heard that Wyeast 3724 does well with brett.
Here's the grain bill as I have it now:
I was thinking about brewing a Saison and racking it onto the brett trub from the pale ale plus adding a healthy starter of a saison yeast.
If I go this route with a brett-c + saison yeast primary, will I benefit from letting it age for a while? Since my keg will be filled with the pale ale I'll need a few months before I'm ready to fill it with the saison. Will the saison be ok sitting in primary for 3+ months or should I rack to secondary for the long term aging?
Also, any advice on saison yeast that would work well with a co-pitched brett-c primary? I've only ever used Wyeast 3711 for saisons in the past but I've heard that Wyeast 3724 does well with brett.
Here's the grain bill as I have it now:
Code:
Recipe Specifications
--------------------------
Boil Size: 6.29 gal
Post Boil Volume: 5.79 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.054 SG
Estimated Color: 5.3 SRM
Estimated IBU: 30.5 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 68.8 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
2.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
2.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
0.50 tsp Lactic Acid (Mash 60.0 mins) Water Agent 3 -
9 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 4 72.4 %
2 lbs Rye Malt (4.7 SRM) Grain 5 16.1 %
10.0 oz Golden Naked Oats (10.0 SRM) Grain 6 5.0 %
5.0 oz Acid Malt (3.0 SRM) Grain 7 2.5 %
8.0 oz Honey (1.0 SRM) Sugar 8 4.0 %
1.50 oz Cascade [5.50 %] - Boil 60.0 min Hop 9 28.6 IBUs
0.50 oz Cascade [5.50 %] - Boil 5.0 min Hop 10 1.9 IBUs
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 12 lbs 7.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 15.92 qt of water at 158.4 F 148.0 F 75 min
Sparge: Batch sparge with (4gal) of 168.0 F water
Last edited:
