Bootleg Biology: Mad Fermentationist Brett Saison

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goodolarchie

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I'm very curious as to how JK controls the acidity in it.
Hops, temperature, oxygen control, and blending generally. It's worth noting that what lives on in the dregs are NOT 1:1 with what did most of the work to make the beer in primary for them. It's a big'ol competition, and when a lot of the early strains die out, the strong survive. Sometimes the strong can do a really good job souring even hoppy wort. I love dregs, I call it cutting in line, but it's jesus-take-the-wheel.
 

brownni5

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Would it have been too difficult to have it available last week when I ordered the Berliner Blend and GF Oslo? Might have made me feel better about the shipping...
 

cactusgarrett

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Right? At least I was able to snag some this time - I felt like a schmuck jumping on it so quickly, but when i checked back a few hours later it was all sold out. Sounds like This Is The Way, with this one.
 

brownni5

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Ok, I just cracked open a bottle brewed with MF last spring. For the first 9 months or so, it was dull - really dull. Then it started to come around. Now it's apricot candy. Nothing but actual fruit should taste this good. No acidity from the lacto - too wimpy to deal with the hops.

1.036 I think, mostly pils, some wheat, Munich and flaked rye. Hopped with H Blanc and Styrian Goldings to maybe 20 IBU.
 

brownni5

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The blend is once again available online. Seems they're making cultures available more often, perhaps just during the pandemic?
 

goodolarchie

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I have a keg of MFB saison that's now 12+ months old, at 4 IBU it got quite sour, too lactic at first. But now it has a wonderful raspberry lemonade quality, I've been using it as souring stock for all-brett beers that need a little boost. I also managed to snag last week's propagation from jeff... wish I could have gotten the berliner culture.
 

CaddyWampus

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I snagged a pack of this a couple days ago. My plan is to brew a low abv "table beer" style brew with it for late summer enjoyment. I think I've about collected enough thick bottles to bottle a batch in. It seems most people here are going with moderate to high abv with this mixed culture. Will there really be any downfall to a lower abv (less than 4%) using this?
 

brownni5

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I snagged a pack of this a couple days ago. My plan is to brew a low abv "table beer" style brew with it for late summer enjoyment. I think I've about collected enough thick bottles to bottle a batch in. It seems most people here are going with moderate to high abv with this mixed culture. Will there really be any downfall to a lower abv (less than 4%) using this?
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!
 

CaddyWampus

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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.
 

CaddyWampus

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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

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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.
 
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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

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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?
 

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