Saison Gueuze

[ytbrew]

I've just brewed a basic Saison recipe with Wyeast 3724 Belgian Saison. This usually stalls out at about 1.035 or so for a while. I'm thinking of pitching 5526 Brettanomyces lambicus to finish and make something of a Gueuze? Anyone do anything like this? Any successes? Failures? I'd appreciate any feedback from similar yeast mixing.

 

[ruger988]

Well, it won't be a "Gueuze" as that implies multiple years of a Lambic blended to one... but Saisons finished with Brett aren't unheard of and usually turn out pretty tasty.

 

[pdxal]

If you want more funk/barnyard, you might want the saison yeast to finish up, then pitch the brett. Warm up the saison to 80+ or wait until it finishes, and make a starter for the brett while the 3724 finishes and brings the gravity down to 1.010 or less.

 

[ytbrew]

I assume the higher the gravity when pitched, the more the lacto will sour. The wort has been stuck at 1.032 for about 2 weeks now. I've got the temp about 90 deg. Wyeast says the strain is good to 95 deg. I believe I used this strain years ago and it stopped for about 5weeks or so and then kicked back in and finished. I was closer to 70-75 degs. then I think. I stand corrected on the Gueuze. I meant Lambic because I figured with as much gravity drop still expected it would sour a fair amount.

 

[youreanimpulse]

The Brett Lambicus is just Brett, no lacto. Try a sour blend and expect to wait a year for results. Alternatively you could pitch 3711 to finish it up. That's pretty common practice and wouldn't take long.


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