Brett in Secondary time needed?

I have never used Brett, but my curiosity is peaked to try. One of my favorite styles is Saison, and it seems a nice combination to try. I recently tasted Saison Rue from The Bruery and feel inspired by that fantastic beer.

I've spent a few hours reading up on Brett online and in books but remain unsure how long it really needs to ferment. Part of the consideration is that I am in the military and will be moving this summer.

I am going to make a Saison next (OG about 1.063) and plan to primary ferment with French Saison yeast. Based on the last BYO, it sounds like WLP645 Brett C can do it's part in 2-4 weeks. Is it a reasonable expectation that this Brett in a secondary will impart all or most of the Brett fermentation and flavor contributions in 2-4 weeks, or at least enough so that I can bottle it at that time? I also have 6 lbs of cherry puree and am thinking about throwing that in the secondary as well.

I am brewing all-grain eBIAB and not at all new to brewing.

Any suggestions from those that have gone down this or similar roads?

 

IME, you will need a lot longer for brett to do its work. It probably wont even be at FG in 4 weeks, let alone have good grett character.

Id strap in for 3 months or more

 

I brew a lot of brett saisons. I usually ferment it out with a saison yeast of choice. Then transfer to a carboy, add the brett and let it sit for 3-4 months. Works great. You do want to make sure that the brett is done before bottling. Giving it time will make sure that you are safe to bottle. It also does take some time for the flavor to develop.

Watch these videos for all you want to know about using brett

[ame]https://www.youtube.com/watch?v=AjVOzBtE27Y[/ame]

[ame]https://www.youtube.com/watch?v=Swv294Xkbq8[/ame]

[ame]https://www.youtube.com/watch?v=9FtfPKRBUhA[/ame]

 

Video above are perfect...thank you! Leaned a lot from just part 1 and I am halfway through part 2.

 

These videos are great, despite some random ramblings. He talks about primary temps but doesn't mention secondary/aging temps. Anyone have something to add on that?

Beergolf- I have a ton of WLP565 from washing a previous saison. I want to blend it with some brett for my first sour. Can you recommend a Brett strain to use in a rye saison? I'm leaning towards WLP650.

 

Brett does not sour but does add a nice funky flavor to saisons.


I have not used the White labs versions, so I can't comment on them.I am at the point where I usually just use bottle dregs for beers that have brett in them. Orval works great since they add brett at bottling.

I have done so many brett saisons that I often just grab a couple of my earlier ones and use those dregs. Some of those have a mix of different brett in them.


Here is s list of some brews that have brett in them, that you can use.

http://www.themadfermentationist.com/p/dreg-list.html

 

Thanks for the quick reply. I'll try to scoop up some of these and give it a shoot.