crispylopez
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- Joined
- Jan 31, 2015
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I'm brewing a rye saison in the next couple weeks and had planned to pitch my "house saison blend" (3rd generation culture of White Labs Belgian Saison + Dupont yeast harvested from a few bottles), along w/ a 2nd gen harvest of Brett Brux and Trios.
It occurred to me to split my wort and pitch saison blend to 3.5 gal and a 1gal brett starter to the remaining 2 gal. Then, after primary, blend onto the brett cake.
Anyone see a benefit of one over the other?
My rationale was that the yeast dries out pretty fast and may not leave much for the brett. Also, the competition for sugars will make for a longer ferm. But idk this would be "better". Thoughts?
It occurred to me to split my wort and pitch saison blend to 3.5 gal and a 1gal brett starter to the remaining 2 gal. Then, after primary, blend onto the brett cake.
Anyone see a benefit of one over the other?
My rationale was that the yeast dries out pretty fast and may not leave much for the brett. Also, the competition for sugars will make for a longer ferm. But idk this would be "better". Thoughts?
