Temperature on a Brett-Saison

[brewjack]

I'm fermenting a Citrusy-Saison-Beer (hopefully something in the vein of Hill Farmsteads "Brother Soigne"). I pitched WLP670 "American Farmhouse", which is a saison strain blended with a brett strain. I decided to push the fermentation temp up into the low 90's when the fermentation started to slow. Now, I'm thinking the saison strains probably pooped out on me and it's going to be mostly the brett working at this point. So, I'm wondering if I should be keeping the heat up or not for the brett strain.

 

[Oldsock]

There are some Brett strains that are very nice fermented warm (100% Brett fermentation) and some get super-rubbery. Not sure where the strain in 670 falls, but I'd err on the low side to reduce the risk. The Brett will finish out eventually in the 60s. What is the gravity now?

 

[brewjack]

I killed the heat yesterday, it was down to 1.005 from 1.041. When I tasted the sample, it was pretty good but had an off note I couldn't put my finger on- cheesey maybe? Any issues with the brett crashing out when the temp drops from high saison temps to mid 60s?

BTW, I've followed your blog for a long time, it's a great resource. Usually search around there before I post anything in this forum. Really looking forward to the new book!

 

[pegasus_brew]

I have a Saison that was fermented with 670 at an ambient temp in the mid 60s. So, maybe high 60s low 70s actual fermentation temperature. It went from 1.055 to .998 in 5 days at those temperatures and it came out great. This was without a starter, too. I wouldn't worry about pushing that strain up too high, especially since it seems like yours attenuated pretty well already. I see a lot of people saying that the brett character from 670 really hits it's stride around 4 months, so you maybe want to bulk age it for that long. I bottled mine after a few weeks because it was already super dry and I wanted to put another brett Saison in the bucket.