Yeast Bay--offering some Brett blends

[sweetcell]

GNO: golden naked oats

 

[Coff]

I did a 'Merica clone a few weeks back, it was fantastic. I am brewing it again on Thursday for a local competition. I used tons of Nelson for this beer. I split it, half clena and half bottle conditioned with Brett. I popped a bottle the other night but the Brett hasnt developed much yet. By May I expect it to really be popping out.

http://riverwards.blogspot.com/2014/01/jah-rod-prairie-artisan-ales-merica.html

 

[metic]

I did a 'Merica clone a few weeks back, it was fantastic. I am brewing it again on Thursday for a local competition. I used tons of Nelson for this beer. I split it, half clena and half bottle conditioned with Brett. I popped a bottle the other night but the Brett hasnt developed much yet. By May I expect it to really be popping out.

http://riverwards.blogspot.com/2014/01/jah-rod-prairie-artisan-ales-merica.html

Yes, your post was part of the inspiration behind trying a 100% pilsner/nelson saison...

 

[Schemy]

I did a 'Merica clone a few weeks back, it was fantastic. I am brewing it again on Thursday for a local competition. I used tons of Nelson for this beer. I split it, half clena and half bottle conditioned with Brett. I popped a bottle the other night but the Brett hasnt developed much yet. By May I expect it to really be popping out.

http://riverwards.blogspot.com/2014/01/jah-rod-prairie-artisan-ales-merica.html

Nice. I love that beer. Looks like I need to order some poundage of Nelson.

 

[Coff]

Cool! Its such a great beer, I kicked the clean portion way too fast.

 

[jwil123]

Looking to brew my first Saison soon and was gonna use the Saison blend from the yeast Bay. Can I use it as a primary?

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[metic]

Looking to brew my first Saison soon and was gonna use the Saison blend from the yeast Bay. Can I use it as a primary?

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Yes, that's what it is intended for.

 

[chad_]

I did a 'Merica clone a few weeks back, it was fantastic. I am brewing it again on Thursday for a local competition. I used tons of Nelson for this beer. I split it, half clena and half bottle conditioned with Brett. I popped a bottle the other night but the Brett hasnt developed much yet. By May I expect it to really be popping out.

http://riverwards.blogspot.com/2014/01/jah-rod-prairie-artisan-ales-merica.html

From reading your tasting notes I think my next saison is going to use lots of nelson! Sounds real tasty! And I found a new blog to read, cheers!

 

[Austin_]

Nelson Sauvin goes great with Brett. I just blew a keg of a wine/saison hybrid that was finished with some Brett. claussennii. It had a healthy NS hopping schedule at 60, whirlpool, and dry hop. Super pungent on the nose.

 

[chad_]

Nelson Sauvin goes great with Brett. I just blew a keg of a wine/saison hybrid that was finished with some Brett. claussennii. It had a healthy NS hopping schedule at 60, whirlpool, and dry hop. Super pungent on the nose.

Do the hops not fade over the aging time the brett takes? Or is it just a minimal fade?

 

[Coff]

In my experience the dry hops fade, but its interesting to taste the beer as it goes from a juicy pungent hop explosion to fruity Brett beer with some underlying Nelson goodness. There is still hop flavor and aroma as it ages its just not as big as it is when fresh. The Brett breaks down the oxidized hop compounds making age pretty gracefully imo.

I bottle conditioned with Brett for mine, it was clean young and then it was kind of mellow bc the dry hops faded now its in that nice fruity Brett sweetspot with a balance between the hops and Brett. I used Brett Trois and Clausenni to go for ultimate fruitiness.

 

[metic]

So how are people using the brett blends? I made a starter with the Lochristi (maybe its just suggestion from the site description, but I swear it smelt like strawberries for a few days). I'm going to add some to secondary for a blonde saison/grisette that I have fermenting now. I may brew a near identical beer next weekend too, but sour this one with lacto and JP bugs along with a healthy pitch to secondary from the Lochristi starter. Then I'll keep the rest in a small jug with an airlock and feed it occasionally.

 

[Gus_13]

Just ordered two vials of the Wallonian Farmhouse strain. I'll test this one out with my standard saison recipes and see what's up with these guys. Pretty exciting. I'll get some brett strains next. If this is anything like the dregs I've gotten from bottles Fantome I'll be pumped.

 

[Coff]

So how are people using the brett blends? I made a starter with the Lochristi (maybe its just suggestion from the site description, but I swear it smelt like strawberries for a few days). I'm going to add some to secondary for a blonde saison/grisette that I have fermenting now. I may brew a near identical beer next weekend too, but sour this one with lacto and JP bugs along with a healthy pitch to secondary from the Lochristi starter. Then I'll keep the rest in a small jug with an airlock and feed it occasionally.

I brewed a big batch of a Saison I'm familiar with and split ~2 gallons each with just a vial of all 3 no starter. The beer was sufficiently dry at 1.003, so I will probably bottle early next week at the latest.

 

[lousbrews]

Received the wallonian farmhouse. Pretty excited to get my brew done this weekend to see what what flavors I get out of it.

 

[Gus_13]

Received the wallonian farmhouse. Pretty excited to get my brew done this weekend to see what what flavors I get out of it.

Awesome. Looking forward to your results. I'm brewing with WLP565 and possibly another with WLP566 this weekend. I'm excited about this new Wallonian yeast as well!

 

[nohbudi]

I pitched some Lochristi onto a Belgian Strong I had going after 5 days. Added some thoroughly rinsed oak chips into the better bottle and plan to let it ride for at least 9 months. I had about a gallon left from the primary that I will let go for two weeks and bottle to get an idea of what the before and after is like.

 

[stbnj]

Oak chips produce quite a bit of flavor pretty quickly. I'd use cubes if planning to age for that long. I like to use less cubes for a longer time for a more complex taste. I will use chips if its something I need the oak in sooner rather than later.

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[Aunt_Ester]

How you guys store your blends? I typically slant my yeasts, is there a way to store a mixed culture for a long time?


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[nohbudi]

Oak chips produce quite a bit of flavor pretty quickly. I'd use cubes if planning to age for that long. I like to use less cubes for a longer time for a more complex taste. I will use chips if its something I need the oak in sooner rather than later.

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See, this is where I could have stood to do a bit of research. That was a bit of a concern of mine. I had actually considered trying to char them somehow to reduce those flavors, and had decided they were so small they were more likely to burn up than produce enough of a char layer to matter. Ultimately I settled on using very few, and rinsing them repeatedly to draw some of that flavor out. I think it may have been somewhat effective. When I originally soaked them the water changed color significantly, and as I changed the water, by the time I pitched them the water stayed clear. Perhaps color is not a significant indication of flavor, it was however the only observable indication of the chips leaching anything out. All I can do is hope at this point, or pull out and bottle early.

 

[masonsjax]

Oak chips work much better if you boil them in water for about 15 mins and discard that water. It removes a lot of the harshness.

 

[lousbrews]

Got the wallonian going and it's pretty quick to start. Started at 68 for 12 then boosted to 74 over 4 days and bubbling away nicely.

 

[SavoryChef]

Got the wallonian going and it's pretty quick to start. Started at 68 for 12 then boosted to 74 over 4 days and bubbling away nicely.

I ramped mine to 74 and it has a "very mild" funk. Next time I'm going to at least 80

 

[lousbrews]

I ramped mine to 74 and it has a "very mild" funk. Next time I'm going to at least 80

Hmm I'll see how it turns out. I plan on using this yeast cake produced and splitting into two secondaries with different Brett strains.

 

[Coff]

My first batch with Wallonian should be ready to drink this weekend, I went with a pretty standard Belgian fermentation profile. Pitched at 64f, let free rise to 74f and held there for 2-3 weeks. Finished pretty dry, OG was 1.060 finished at 1.007. I think I agree with the "mild funk" I split the batch with 3711 and the Wallonian half has much more character.

I am currently 6 days pitch #2 and its almost done, I pitched at 64f again, free rose to 74f in 24hrs with a quick start, then ramped to 82f by the 3rd day, and its resting nicely at 80f now.

 

[Gus_13]

My first batch with Wallonian should be ready to drink this weekend, I went with a pretty standard Belgian fermentation profile. Pitched at 64f, let free rise to 74f and held there for 2-3 weeks. Finished pretty dry, OG was 1.060 finished at 1.007. I think I agree with the "mild funk" I split the batch with 3711 and the Wallonian half has much more character.

I am currently 6 days pitch #2 and its almost done, I pitched at 64f again, free rose to 74f in 24hrs with a quick start, then ramped to 82f by the 3rd day, and its resting nicely at 80f now.

This is awesome to hear. I have a 1.056-1.060 planned to do tomorrow and use a similar schedule of fermentation. I'm going to pitch at 64 and control the ambient temps to let it get to 74ish in 4-5 days. That's my typical schedule with yeasts other than Dupont strain. I don't plan on letting this one get too hot if it isn't needed. BUt if the funk comes out with hotter temps I'[ll do that. I'm excited about this more character. I love 3711 but I think this Wallonian could be one of the favorites. Looking forward to your results.

 

[tagz]

Can anyone give any further descriptors for the "mild funk" of the wallonian? Is it earthy, barnyard, pepper? Anyone have a preference between wallonian and the saison blend?

Thanks for any input.

 

[Coff]

Probably early for any of us to say, if you email Nick he would probably have more info as he has been using them for a bit.

I'll be having my first glass if a beer made with Wallonian tonight, I'll post some brief tasting notes when I do.

 

[lousbrews]

Probably early for any of us to say, if you email Nick he would probably have more info as he has been using them for a bit.

I'll be having my first glass if a beer made with Wallonian tonight, I'll post some brief tasting notes when I do.

Can't to hear the notes!

 

[SavoryChef]

Can anyone give any further descriptors for the "mild funk" of the wallonian? Is it earthy, barnyard, pepper? Anyone have a preference between wallonian and the saison blend?

Thanks for any input.

I would say wallonian is a mild version of white labs farmhouse blend