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When/how to add Brett as a secondary yeast?

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a witty man:
Brett B. Trois is relatively clean in my experience - it's typically used for 100% brett ferments.

I finish my saisons with Brett C. and really like the results. Earthy and funky, complementing the sacchro esters.

redbeerman:

--- Quote from: redbeerman on April 10, 2013, 10:00:39 AM ---
--- Quote from: gmac on April 10, 2013, 09:52:34 AM ---WLP670 is a blend that I think is very similar to what your asking about. Obviously both yeast get pitched at the same time. I think the sacc gets going fast and the Brett is slower and cleans up all the leftovers. Assuming this is true, I wouldn't think it would matter.

--- End quote ---

I'm not a big fan of that because I don't like leaving the full load of primary yeast around while the Brett does it's work.  I know the Brett is supposed to clean up the autolysis byproducts, but I have had great results racking into the secondary and then pitching the Brett.  I just think leaving a primary yeast at warm room temps for a year like the Brett likes is not a good idea.

--- End quote ---

I decided to give WLP670 a try this weekend.  Good results have been posted on the Embrace the Funk blog, so I'm jumpin' in.

kylekohlmorgen:

--- Quote from: redbeerman on April 23, 2013, 12:41:28 PM ---I decided to give WLP670 a try this weekend.  Good results have been posted on the Embrace the Funk blog, so I'm jumpin' in.

--- End quote ---

Great blend! It seems like a blend of Saison II/III (not the Dupont strain) and their Brett Brux strain (WLP650).

I've used it once, and the only thing I would change is letting it condition in the keg at cellar-room temp a bit longer before putting it on tap. The drop in temp seemed to stall out the Brett, and it didn't recover after pulling it out.

redbeerman:

--- Quote from: kylekohlmorgen on April 24, 2013, 10:58:18 AM ---
--- Quote from: redbeerman on April 23, 2013, 12:41:28 PM ---I decided to give WLP670 a try this weekend.  Good results have been posted on the Embrace the Funk blog, so I'm jumpin' in.

--- End quote ---

Great blend! It seems like a blend of Saison II/III (not the Dupont strain) and their Brett Brux strain (WLP650).

I've used it once, and the only thing I would change is letting it condition in the keg at cellar-room temp a bit longer before putting it on tap. The drop in temp seemed to stall out the Brett, and it didn't recover after pulling it out.

--- End quote ---

My basement is at ~60F  so I'm going to strap a brew belt on to give the temps a boost.  I used Brett. Lambicus in a Flanders red I just kegged and it had a very nice Brett character after 7 months in the low 60s, but I know the Saison yeasts like higher temps.

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