JohnnyUmami
New Member
Hi Everybody. First post on this forum. So, I am starting to work on a Belgian Saison with Brett Brux. This will be my first attempt, but I think I have everything figured out except the fermentation temp of the Brett... Here's why.
So first, I have a tub with a fish tank heater and circulator so the water temp will be consistent throughout the tub. Got that figured out so far.
I want to do a 5 gallon batch and split it up into two car boys so I can pitch brett at different times to see which one I like better and then build and perfect my saison.
I plan on pitching brett into one of the fermentors either at the start of primary pitched along with the Belgian Saison yeast or when the fermentation dies down. The other fermentor I plan on re-racking, saving a couple bottles un-bretted, and pitching brett into secondary on the second batch.
So I will have in the end - Regular Belgian Saison, Brett pitched in primary and Brett pitched in secondary.
I want to ferment this sucker pretty damn high... Probably will start 80 and end at 90.
That's my plan... Anyway, my REAL question is this:
How will the Brett react to this high temperature fermentation? Is it useless to even attempt this?
This is my bill, by the way for anyone interested. I would take recommendations as well.
Franco-Belges Pilsen Malt 10 LBS
Franco-Belges Vienna Malt 2 LBS
Unmalted Spelt Berries 3 LBS (Cereal Mashed before adding to mash)
Hallertau Hops 2 oz (Bittering)
Strisselspalt 1 oz (Late Addition)
Saaz 1 oz (Finishing)
Orange Peel 8 Grams (Last 15 Minutes)
So first, I have a tub with a fish tank heater and circulator so the water temp will be consistent throughout the tub. Got that figured out so far.
I want to do a 5 gallon batch and split it up into two car boys so I can pitch brett at different times to see which one I like better and then build and perfect my saison.
I plan on pitching brett into one of the fermentors either at the start of primary pitched along with the Belgian Saison yeast or when the fermentation dies down. The other fermentor I plan on re-racking, saving a couple bottles un-bretted, and pitching brett into secondary on the second batch.
So I will have in the end - Regular Belgian Saison, Brett pitched in primary and Brett pitched in secondary.
I want to ferment this sucker pretty damn high... Probably will start 80 and end at 90.
That's my plan... Anyway, my REAL question is this:
How will the Brett react to this high temperature fermentation? Is it useless to even attempt this?
This is my bill, by the way for anyone interested. I would take recommendations as well.
Franco-Belges Pilsen Malt 10 LBS
Franco-Belges Vienna Malt 2 LBS
Unmalted Spelt Berries 3 LBS (Cereal Mashed before adding to mash)
Hallertau Hops 2 oz (Bittering)
Strisselspalt 1 oz (Late Addition)
Saaz 1 oz (Finishing)
Orange Peel 8 Grams (Last 15 Minutes)