Brett Beer Saison Brett

[hbr2547]

Hi all- brewed this morning and ended up at 1.07 near 85 percent efficiency. Never usually that high but recently tightened gaping mill and started conditioning grain !!!! Amazing.

Anyway, pitched yeast and Brett and can't wait for this baby to come into its own. Has anyone dry hoped consistent with Motrin first page? A long way away but figured id plan

 

[chriscam]

So I waited to pitch my Brett but my gravity is already down to about 1.01. Do I need to make up another starter for the Brett so it has some food or should I just pitch it in?

 

[Gothic_Horror]

So I waited to pitch my Brett but my gravity is already down to about 1.01. Do I need to make up another starter for the Brett so it has some food or should I just pitch it in?

Pitch that bitch in! Brett will do work!

 

[Hoptimistic]

If you are using a refractometer for FG the final number needs to be recalculated to get the true FG. I used this calculator

http://onebeer.net/refractometer.shtml

given an OG reading of 1.056 (13.6 Brix) and a final reading of 1.027(6.7Brix) the true FG is 1.0087 and ABV is 6.12%
hope this helps

Yeah man. That actually helped a lot. I've since figured out that this was the problem and not my brewing practices. So I'm glad the beer was saved

 

[hbr2547]

So checked gravity today and stuck, like others, around 1.03. I have no way of bringing to 90s for a week - what worked best for others. I pitched white labs Brett c will that just do it's thing over time? Sorry, just a bit nervous first time using both yeast and brett

 

[Gothic_Horror]

So checked gravity today and stuck, like others, around 1.03. I have no way of bringing to 90s for a week - what worked best for others. I pitched white labs Brett c will that just do it's thing over time? Sorry, just a bit nervous first time using both yeast and brett

Brett will start doing it's thing. Time is your best friend with Brett. Sit back, relax and let the yeast do their job.

 

[hbr2547]

Brett will start doing it's thing. Time is your best friend with Brett. Sit back, relax and let the yeast do their job.

I have in my basement at around 64 - is this too cold for the Brett?

 

[Gothic_Horror]

I have in my basement at around 64 - is this too cold for the Brett?

That should be fine.

 

[humann_brewing]

Brett will start doing it's thing. Time is your best friend with Brett. Sit back, relax and let the yeast do their job.

mine is coming up on 6 months now in the original fermentor. I need to sample and see where it's at and check the gravity. I keep forgetting to do so until I get on here while I'm not at home :cross:

 

[AmandaK]

mine is coming up on 6 months now in the original fermentor. I need to sample and see where it's at and check the gravity. I keep forgetting to do so until I get on here while I'm not at home :cross:

You should check it out. I find my version peaks between 7-10 months.

 

[Aschecte]

DO NOT bottle yet ...... it will take a solid 8 months for the brett to do all it can 1.008 is still high..... figure 1.002 with brett ..... also, be very careful if bottling. I would wait brett moves slow and it could take weeks for points to drop, any sugars added for bottling will also be slowly eaten by the brett and will cause gushing as it highly attenutive. it wont effect flavor but once it is finally fully finished only use like half the amount of priming sugar that you would normally.

 

[gometz]

I am looking for a saison recipe to brew and this one looks great. But, can anyone help me out with a few things?

It seems like some people are saying 3 months while others are saying 8 months before bottling. Which is better?

What kind of bottles is every one using? would this beer be alright in some 22 oz bombers?

How important is temperature stability over the long haul? I don't really want to hold up one of my brew fridges for 3-8 months (also I would have to figure out how to raise the temperature in there). Could I control the temperature for the first 2-4 weeks and then just stick in my closet where it will fluctuate from 65-85*F?

Thanks ahead of time!

 

[JBIII]

Like these other guys have said, let it run a little longer. I bottle most of my brett secondary beers around the 6 month mark (brett primaries after around 6-8 weeks). That Logsdon strain should take it down a little lower and give you some cheesy straw funk.

DS, what's your methodology behind bottling brett b secondaries at 6-8 months, vs brett primaries at 6-8 weeks? I always assumed that Brett B would continue to chew through sacc non-fermentables for months, regardless of being added as primary or secondary yeast.


subscribed...

 

[tagz]

DS, what's your methodology behind bottling brett b secondaries at 6-8 months, vs brett primaries at 6-8 weeks? I always assumed that Brett B would continue to chew through sacc non-fermentables for months, regardless of being added as primary or secondary yeast.


subscribed...

It's a feature of Brett strains. When used as the primary yeast, they crank through the whole batch in a matter of weeks, finishing out at a standard FG. When used as a secondary yeast, it ferments for months and finishes lower. The former tend to be fruitier and the latter tend to be more of the typical funky aromas/flavors.

 

[finsfan]

I plan to brew this up in the next month or so

 

[Remmy]

I plan to brew this up in the next month or so

The sooner, the better.

I have not brewed this recipe, nor will I be brewing it anytime soon. I put together my own Saison recipe (my second one) but am using some of the methods other HBT'ers have posted here.

 

[finsfan]

The sooner, the better.

I have not brewed this recipe, nor will I be brewing it anytime soon. I put together my own Saison recipe (my second one) but am using some of the methods other HBT'ers have posted here.

I wish I could do it sooner, but I already have my next 5 batches planned and purchased, plus I have to wait till my apfelwein is done to use my glass carboy. The pains of a homebrewer

 

[bg1414]

I have this in a plastic bucket. So far it's been 2 weeks. Should I leave it in the bucket or transfer to glass carboy? Thanks

 

[finsfan]

I have this in a plastic bucket. So far it's been 2 weeks. Should I leave it in the bucket or transfer to glass carboy? Thanks

I recommend moving it to the glass carboy. I personally wouldnt leave anything in a bucket for more than 4 weeks.

I have the WLP650 Brett B on its second step on the stirplate right now and will be brewing this Friday since I dont have work. :rockin:

 

[finsfan]

Had a great brewday yesterday and already have a furious amount of airlock activity. I ended up ordering a 55lb bag of avangard pilsen for this and other beers, and as expecting with this malt my gravity came out 4 points higher, which im okay with.

Now the hard part, waiting a year!

 

[roddog]

Brewed up a batch of this today. I couldn't find a Boulevard so I added the dregs of a Femme Fatale Blanc and a Saison de Lente to my starter. Bubbling at twice a minute at 4 hours. Fear wrap is holding it at 81 in the garage... Now we wait.


Sent from my iPad using Home Brew

 

[finsfan]

I have a question about primary fermentation. I pitched only Brett B WLP650, so how long should I keep it at 80 degrees before I can safely drop it back down to room temp at 65 degrees?

 

[theveganbrewer]

I just found a 6 gallon carboy of this in my closet that's a year old almost. Tasting good!

 

[m00se]

Did 9mo primary then dry hopped with 2oz Amarillo for 2wk, then packaged. Drinking pretty nice. Super bretty and I LOVE Brett

 

[opiate82]

So I brewed up this beer after tasting the Blvd Saison-Brett and loving it. One concern I have is I don't have a good way to filter my kettle hops and generally just throw them in the fermenter. I tried my best to whirlpool and siphon around them but still ended up with a not-insignificant amount of hops in the fermenter. It has been fermenting away for 2 weeks now but I'm worried about leaving the beer on those hops while letting the Brett do its thing.

Think I should just RDWHAHB and let it ride in the primary or move it to a secondary to let the Brett work (the Brett has already been pitched in, pitched from Blvd S-B dregs with the saison yeast)?

 

[bg1414]

what kind of carbonation for this beer?

 

[hyperboarder]

No luck finding Belgian Pilsner malt locally. Anyone have a favorite web source?

 

[finsfan]

No luck finding Belgian Pilsner malt locally. Anyone have a favorite web source?

label peelers. I just got a 55lb bag of avangard pilsen and it is great. Expect a big efficiency gain with it, which means using less grain

 

[FermentNEthinG]

Avangard Malz is German, Mouterii Dingemans is a Belgian malt most use.

 

[finsfan]

Avangard Malz is German, Mouterii Dingemans is a Belgian malt most use.

Good catch, I read right over the Belgian part of his question.