radwizard
Well-Known Member
- Joined
- Oct 7, 2015
- Messages
- 725
- Reaction score
- 325
I have a Saison (565) with Brett (645 + Dregs) that has was brewed on 5-6-17. The 565 was finicky, and I co pitched it with a vial of Brett C (no starter) and some Holy Mountain/CS Dregs. I racked the beer to a secondary after about 2 weeks in primary. At racking the beer was 1.015.
I have not really checked on these beers (I had 2 different Saisons I brewed on brew day.) They have waterless airlocks, and are sitting in my basement at 68f.
Yesterday I sampled both the beers. One of them was pegged, it finished well. This one, with 565/645 is at 1.011 right now. I'm not sure why, I have not had a Saison Brett finish this high. I usually have excellent results with this style. I don't even worry about them anymore, I have a method, and it has always produced nice dry Saison with great Brett Character.
I'm racking my brain, trying to figure out why this beer didn't finish lower. I did use some dregs when I racked to secondary that I wasn't sure about (killer wine strain?), but I am under the impression that this wouldn't effect the Brett activity. I'm still not sure the cause but I am think on a solution.
The Beer tastes pretty good, but is a little sweet on the end, for a Saison anyways. I'm thinking about a few options, and would love feedback....
1)I have 200 cells of Imperial Yeast Suburban Brett in my fridge. Pitch them in and let it sit a month or two
2)Add Dextrine (but I am not sure I have much active yeast in there)
3)Keg as is and add a bottle of White Wine (It tastes OK, maybe take a chance, and see if something better comes out)
If anyone has any thoughts, on improving, or insight to what may have went wrong, it'd be great to hear!
Thanks!
I have not really checked on these beers (I had 2 different Saisons I brewed on brew day.) They have waterless airlocks, and are sitting in my basement at 68f.
Yesterday I sampled both the beers. One of them was pegged, it finished well. This one, with 565/645 is at 1.011 right now. I'm not sure why, I have not had a Saison Brett finish this high. I usually have excellent results with this style. I don't even worry about them anymore, I have a method, and it has always produced nice dry Saison with great Brett Character.
I'm racking my brain, trying to figure out why this beer didn't finish lower. I did use some dregs when I racked to secondary that I wasn't sure about (killer wine strain?), but I am under the impression that this wouldn't effect the Brett activity. I'm still not sure the cause but I am think on a solution.
The Beer tastes pretty good, but is a little sweet on the end, for a Saison anyways. I'm thinking about a few options, and would love feedback....
1)I have 200 cells of Imperial Yeast Suburban Brett in my fridge. Pitch them in and let it sit a month or two
2)Add Dextrine (but I am not sure I have much active yeast in there)
3)Keg as is and add a bottle of White Wine (It tastes OK, maybe take a chance, and see if something better comes out)
If anyone has any thoughts, on improving, or insight to what may have went wrong, it'd be great to hear!
Thanks!