A Subtle Brett Strain

[tagz]

So far I've used Brett C and Orval dregs in my saisons. Each time the Brett chews up the saison eaters and takes over the beer. I'd like to find a strain that leaves the general yeast profile enact and simply adds a layer of musty, farmhouse complexity. Is that possible or is Brett always going to break down the sacc esters/phenols?

Oh and I typically pitch after primary. I don't think I've done a co-pitch if i remember correctly.

 

[secondbase]

As far as I know, brett will continue to transform the ester and phenol compounds created by saccaromyces fermentation. Other than pasteurizing the beer before the brett completely takes over the flavor profile, I don't know of a way to stop this. Maybe someone with a better background can chime in with further knowledge.

 

[Agate]

@secondbase is right on the money, but you can find brett strains that tend towards fruity that may be perceived as more subtle. Not to sound like a salesman for The Yeast Bay, but I'd consider their Lochristi and beersel blends to be less in-your-face goaty, and might be what you have in mind. Orval dregs can really be pretty goaty... Sorry, best word I can come up with to describe it.