Brett C Saison and sucrose needed

[Acaciadrian]

Hey all,
Now that it's finally warming up here in Minnesota I am going to be trying my hand at a new saison recipe I have been playing with for months. I'm am going to be fermenting with WLP565 Belgian saison yeast in the primary and then racking to a secondary of Brett C. My question is should I add more sucrose to the secondary to help out the Brett C? I have a half pound of sucrose written into the recipe now but wondering if that's over kill or possibly underkill? Hoping some of you pros can help me out!
Ps. I will be doing a yeast starter for both the 565 and the Brett C.

Brew on!

 

[Calder]

No!

If you add it, it will just be consumed buy the sacc yeast you used in the primary.

 

[isomerization]

I think it would be best to mash at very high temp (>158F) to try and leave as many unfermentables (to the Sacc) as possible, so that the Brett has more to play with.

 

[Acaciadrian]

I think it would be best to mash at very high temp (>158F) to try and leave as many unfermentables (to the Sacc) as possible, so that the Brett has more to play with.

I was was thinking a little warmer mash so thanks for the confirmation because I didn't have it quite that high. I have it set at a 60 min mash, do you think let it sit a little longer on top of the raised heat or stick at 60 min?
Thanks for the help!

 

[Acaciadrian]

Thank you both! I had read that the added sucrose might just feed the primary yeast but didn't know if that would leave the brett with a little as well. I had the mash temp pretty high but not quite that high so I'll bump it up. You think a standard 60min mash will do?

 

[Dcpcooks]

Save the sugar and mash in 144 for 20-30 min then raise it to 158 then 167. you could add some wheat or crystal malt as well for a bit of body.

I just brewed a Brett saison yesterday. 30% unmalted white wheat and the balance pils malt. I did a turbid mash at 113 then stepped it up to 133. 144. 157. 167. And sparged at 180. That schedule should leave some sugar chains that are unfermentable to sacc yeast and help feed the Brett for a long barrel aging.