Split batch of YB's Melange, Farmhouse Sour and Saison Brett

[505-Brewer]

I'll have to check and get back to you but I think it was 1.008 or so.

 

[hopsandhops]

That seems about right for the 85%+ they list

 

[kbindera]

Melange is holding steady at 1.010. PH has dropped a bit since I last looked in on it. It's now at 3.63. Brilliant clarity and a really solid beer. It's is screaming to be racked onto some apricots or peaches. Or maybe it will get integrated into my Solera somehow.

 

[kbindera]

Farmhouse sour was racked onto rhubarb and apricots back in May. Then put it in a keg in August and carbed it. I bottled it in October. It's a crowd favorite and the tartness married so well with the rhubarb. I'm now conviced that if you want strawberry character in a beer, use rhubarb. It holds up well and really comes through as a noticeable flavor (and you don't need a ridiculous amount).
It will be judged this weekend in a big comp around here. We'll see how it does. It's kind of hit or miss with sours in homebrew competition. That's my experience anyway. Oh well, we loved it and I thank Nick for that awesome blend. Keep em coming dude!

 

[Biobrewer]

Farmhouse sour was racked onto rhubarb and apricots back in May. Then put it in a keg in August and carbed it. I bottled it in October. It's a crowd favorite and the tartness married so well with the rhubarb. I'm now conviced that if you want strawberry character in a beer, use rhubarb. It holds up well and really comes through as a noticeable flavor (and you don't need a ridiculous amount).
It will be judged this weekend in a big comp around here. We'll see how it does. It's kind of hit or miss with sours in homebrew competition. That's my experience anyway. Oh well, we loved it and I thank Nick for that awesome blend. Keep em coming dude!

Glad to hear the cultures are working out for you! I agree on the rhubarb, good strawberry character. If you want to maximize the strawberry, you should give the Lochristi Blend a shot!

 

[mitchard]

I did a saison with the Saison Brett blend a little over a month ago. For any of you that used it, how long before you bottled? I haven't checked the gravity yet, as I was going to give it at least two months before worrying about it at all. I know that it doesn't follow a clock and it'll be done when its done, but I'm just curious.

I guess my main question is does a Brett+Sacc blend for primary behave more like a Brett primary where it will finish out in a shorter time period, or more like a mixed fermentation? I haven't done much by way of Brett+Sacc brews (mainly doing all long-term mixed fermentation), so this is kind of new world to me.

 

[m00ps]

I did a saison with the Saison Brett blend a little over a month ago. For any of you that used it, how long before you bottled? I haven't checked the gravity yet, as I was going to give it at least two months before worrying about it at all. I know that it doesn't follow a clock and it'll be done when its done, but I'm just curious.

I guess my main question is does a Brett+Sacc blend for primary behave more like a Brett primary where it will finish out in a shorter time period, or more like a mixed fermentation? I haven't done much by way of Brett+Sacc brews (mainly doing all long-term mixed fermentation), so this is kind of new world to me.

Huh? You are doing a "mixed" fermentation in either case. Pitching them together should get it to hit its ultimate FG and develop brett character a bit quicker, but its not going to be ready as fast as an all brett or all sacch fermentation

 

[mitchard]

That answers my question, thanks. I worded that wrong, as both are obviously mixed fermentation. I was more wondering about the differences between finishing times for Brett+Sacc+Bug blends vs just Brett+Sacc blends, when it comes to hitting FG quicker compared to other mixed fermentation containing bugs.