Dry hop farmhouse ale?

[Trails_n_Ales]

I have the following farmhouse ale fermenting:

8lb maris otter
3lb german wheat malt
1lb flaked corn
.5lb cane sugar

1oz willamette 60
1oz hallertau blanc 20
1oz williamette 2
1oz hallertau blanc 2

3/13 Brew day: Pitched white labs american farmhouse
3/21 pitched brett brux after 7 days
5/2 rack and add 3lbs of pear to secondary
7/2 keg

I'm considering adding some german huell melon as a dry hop to add a nice fruity aroma. I'm looking for some advice on this as I dont want to mess anything up and experiment on such a long ferment/age. Any advice would be helpful Thanks!

 

[m00ps]

Grain bill looks great.

I love dry hopping saisons. Might drop the willamette though. Dont really see what its doing there. Hallertau blanc is MUCH different than hallertau. The closest thjign id compare it to is Nelson Sauvin. It will entirely overshadow anything the willamette might have brought to the table

The fermentation schedule could easily be shortened, especially if you are kegging it. I'm not sure why you are delaying the pitch of brett. WLP670 already has brett in it. Just pitch it all together and rack onto the pears around 2 weeks in. Then just keg in another week or so and let it condition in the keg

 

[Trails_n_Ales]

Grain bill looks great.

I love dry hopping saisons. Might drop the willamette though. Dont really see what its doing there. Hallertau blanc is MUCH different than hallertau. The closest thjign id compare it to is Nelson Sauvin. It will entirely overshadow anything the willamette might have brought to the table

The fermentation schedule could easily be shortened, especially if you are kegging it. I'm not sure why you are delaying the pitch of brett. WLP670 already has brett in it. Just pitch it all together and rack onto the pears around 2 weeks in. Then just keg in another week or so and let it condition in the keg

Thanks for the advice...this is a recipe i found online and just went with the schedule they had. I already pitched the brett after 7 days now just waiting to rack to secondary. Since i just pitched the brett do you think I should wait another 2 weeks before racking to secondary?

 

[m00ps]

Thanks for the advice...this is a recipe i found online and just went with the schedule they had. I already pitched the brett after 7 days now just waiting to rack to secondary. Since i just pitched the brett do you think I should wait another 2 weeks before racking to secondary?

There will be enough yeast and brett in suspension to condition and carb it either way. Really your call, I figured the goal was just to get it to drinkability in a short timeframe

 

[Trails_n_Ales]

This is my first time using Brett and read that you should let it age to bring out more of the Brett character. Also considered adding oak as I know some Brett beers are aged in oak barrels. Any thoughts on that?

 

[m00ps]

You can totally add some oak if you want. Be careful with sanitation though. Even though you are purposefully infecting your beer with brett, souring bacteria can also live in oak chips/cubes/staves. Id recommended to add later on into the secondary and taste it weekly until its how you like it. The character leeches out slowly over time and sometimes it can get overpowering. So i'd add it closer to when you want to bottle and just bottle when the brett and oak are where you want it. The brett character will continue to evolve in the bottle though