Bootleg Biology: Mad Fermentationist Brett Saison

[user 263363]

See my post above. A 1.036 beer (right around 4% ABV) turned out fantastic, but it took a while. It's been some time since I brewed a Saison above 1.042 - I love low gravity farmhouse beers!

I guess I got sloppy after doing so much reading, I totally missed that. Thanks!

 

[user 263363]

I just bottled a small saison I brewed on 6-15. This thing dried out to .999. The taste was a bit bland to be honest, but I am hoping that the Brett will continue to develop as it bottle conditions. I probably missed the bus without dry hopping, but I was hoping to get a base line on a fairly traditional recipe.

 

[cactusgarrett]

Mike Tonsmeier has said that there are quite a few levers you can pull (ferment temp, IBU, mash temp, etc.) with this blend to get a variety of different flavors, so don't give up on it due to this one's blandness.

 

[user 263363]

Mike Tonsmeier has said that there are quite a few levers you can pull (ferment temp, IBU, mash temp, etc.) with this blend to get a variety of different flavors, so don't give up on it due to this one's blandness.

Oh there's no giving up. Even if it doesn't develop further, it will be a decent saison. The more I read about Brett, the more I think some time in the bottle will do it some good.

 

[brownni5]

I just bottled a small saison I brewed on 6-15. This thing dried out to .999. The taste was a bit bland to be honest, but I am hoping that the Brett will continue to develop as it bottle conditions. I probably missed the bus without dry hopping, but I was hoping to get a base line on a fairly traditional recipe.

In my opinion, a beer with this blend, at, what, 4 weeks(?), is in no shape to be judged just yet. I've brewed with it a few times and it takes a while to begin to shine. Give it at least a couple months in the bottle before you judge it.

 

[Oldsock]

It's definitely not the funkiest blend out there, but that's actually something I like about it. Makes it easier to mix with hops, and a crowd pleaser.

We just blended a 4 month old rye saison fermented with it and an old pale lambic-ish that had barrel-fermented for 18 months. Still remarkably fruity, with a balancing funk from the older beer. Excited to see how it develops!

 

[stealthfixr]

Just bought this yeast blend for a Brett Saison solera in a 0.5BBL foeder. Very much looking forward to trying it out!

I read above about the "different levers you could pull" for different results. Does anyone have those? Any suggestions for this use case?

 

[ShaLaH]

Figured I'd re-ignite this thread. I brewed a split-batch of Saison using The Mad Fermentationist Saison blend & Embrace The Funk. The TMF batch came out really bland, thin, watery, with nothing real interesting going on. The ETF batch turned out amazing! The subtle Brett came through very nicely - slight funk, pleasant esters, dry and balance. The beer was honestly as good as any top-tier commercial Saisons.

 

[sourlovestory]

Will the lacto develop hop tolerance over time?