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This thread will help you. I brewed it a year ago and did a side by side tasting. My clone was pretty darn close to the original. The hop profile was spot on. https://www.homebrewtalk.com/f12/ballast-points-sculpin-ipa-228765/

So a change of plans with my brett saison. I've decided to do an experiment with hop flavors and brett secondary beer. I brewed the first 5.25 gallon (partial mash) batch exclusively with centennial hops (see above). I really like the floral notes Two Hearted has so that was the inspiration...

Awesome pellicle! Have you been checking the gravity? Make sure it's stable before bottling (it can still move a tick or two down even at 12 months). There are a lot of threads on this forum that can give you insight on bottling. Some people use champagne yeast at bottling to speed up...

Probably best next time to just use WLP655 and skip a primary ale yeast. WLP5655 has a Belgian sacc strain in it so just pitch it in the primary. With that being said, you'll still get some tartness but the lacto and pedio won't grow their colonies until 12 months or so. I'm not sure if your...

I tend to use plastic bottling buckets for primary fermentation, which are too permeable to oxygen for long term aging. I know the tradition for Flemish reds and browns is to either rerack into oak barrels or into stainless steel vats after primary fermentation. Lambics traditionally don't go...

Would the technique be then to bring your wort up to 180 degrees, after mashing but before the boil, then hold at 180 for 30 minutes and add a muslin bag with 8oz or so of oats? Sounds like a good idea.

Agreed. I've always stuck to the 150-154 range but I do partial mashes. When you transfer to the secondary take some of the yeast cake with you. Brett will feed on the sacc by products in the cake.

Primary your beer for the same length you would any clean beer. If you're going to use Wyeast Roeselare yeast you should use it as your primary yeast strain (it has sacc in it). I'm not sure if you were planning on doing a combined primary then splitting the batch and adding the wild yeast, but...

I finally got to brew this beer last night. Here's the recipe I went with: 4LBs Briess Pilsen Light DME 2.5LBs Pilsen Malt (2 Row Belgian) 1LB Munich 1LB Acid Malt .5LB Unmalted Wheat I did a partial mash - 60 minutes at 150 degrees - did a full (5.25 gallons) 60 minute boil. Here's...

They add Brett at bottling? The flavor of that beer is great but the carbonation is treacherous. Wish it were more manageable.

That's more or less what I'm going for, similar to Green Flash Rayon Vert (but hopefully with less head - that beer has way too much carbonation!).

I was thinking the same thing. What was your hop bill? I've been tinkering with what I'm going to do and I've come up with this for my 6 gallon batch with a 60 minute boil: 1oz Amarillo FWH .5 oz centennial 60 minutes .5 oz citra 12 minutes .5 oz centennial 2 minutes .5 oz citra FO IBUs should...

I know with sour ales there's a max IBU before the preservative nature of hops inhibits the growth of the wild yeast. Do those rules apply to a Brett beer? If I use Brett B in the secondary could I brew with hops higher in alpha acid?

Would you recommend mashing at a higher temp, closer to 160, than lower around 145-150? I know higher temps will create more unfermentable sugars, which would end up being food for the brett. Has anyone brewed a brett saison and mashed at higher temps for this reason?

Can you elaborate on the flavor differences between B. Brux and B. Lamb when used in the secondary?

I never thought about using 3711. I was going to go with 3724 because I've read it finishes "crisp and mildly acidic". That's the flavor profile I'm trying to achieve in addition to the brett funk. I have a small greenhouse that stays around 80 degrees for most of the day so I figured I'd have...

After doing more research I think I've finalized my 5 gallon - partial mash recipe for my brett saison. I'm going to mash for 60 minutes at 149 degrees, sparge then boil. 4LB Extra Light DME 2LB Belgian Pilsner Malt 1LB Munich Malt 1LB Acid Malt 8oz Caramel Malt .5oz Styrian Goldings...

Sounds like a fun experiment but you might want to skip the abbey yeast and just pitch Roeselare. It has a sacc strain included that will go to work in the primary so no real need for the abbey. Are you going to try to catch some wild yeast outside with one of the jugs? If you're pitching...

Sounds good! I'm going to go with a pretty basic recipe, along the lines of a traditional saison with mostly pilsner and munich malt. At flame out I'm going to add some spices, just not sure which ones, probably coriander and orange peel. I'm hoping to brew at the end of next week. I'll post...

I really want to brew a saison and pitch Brett Brux (Wyeast 5112) in the secondary. Since I've never brewed this style before do any of you have any advice? I was thinking of using Wyeast 3724 as the primary yeast strain but I know it likes temps up to 90 degrees. I have a small greenhouse...