[klickitat jim]

I might, trouble is im off and running with sours next, which will lead into ales then lagers, so it would be like a year before I rebrewed.

[brewinhard]

That strain is a great primary yeast (in tandem) to use for sour beers. 

[klickitat jim]

Same reading 4 days apart 1.011. Im dropping my temp to 70 and pitching wyeast brett lambicus. They will still be really tasty, and maybe ready to bottle by august or so... hmmm maybe I can drink some while picking a pumpkin, just to stay historically accurate

[brewinhard]

I'm not sure they picked pumpkins on the Wallonian farms but I could be wrong. 

[klickitat jim]

No problem, it's an American Brett Beer now

[brewinhard]

Yeah, everyone wants to live in America now!

[Master_Dam]

I make a kick ass saison with a pound of sugar candy but i use ONLY wyeast 3724 at 90deg as long as it takes, 4-6 last batch took almost 8 weeks in primary.

Good luck


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[klickitat jim]

I may try again next year, ill step up a huge pitch and let er ride no matter how l8ng it takes, just to say I could do it LOL

[klickitat jim]

I pitched a march smack pack of brett lambicus in each fermenter two days ago. No starters, just took them out of the fridge, warmed to room temp and pitched. Even though the beers were at 1.013 they both have clusters of bubbles in the airlocks today. Im impressed.

[klickitat jim]

12 days after brett and its at 1.003. Its starting to drop clear so I'll measure again next week. Dang tastey hydrometer sample by the way. Tart, obvious saison and obvious brett. I'm happy.

[ynotbrusum]

Cool, Jim.  I have my saison coming up next week.  Ferment it out fully, then add fully ripe Blackberries - like 6 pounds and add Brett to finish.  After 2-3 moths from that date - it should be getting good.  But, if I can hold off until 6 months later, it will be so good that I won't waste it on a comp. I had a gallon that I held out until late April this past spring and man was it good.  Glad you are into this!

[klickitat jim]

Oh ya. Love me some farmhouse

[narcout]

I have my saison coming up next week.  Ferment it out fully, then add fully ripe Blackberries - like 6 pounds and add Brett to finish.

Man, that sounds awesome.  I've added cleaning out my 10 gallon corny fermentors to my to-do list so I have vessels available to try something like this.

[brewinhard]

12 days after brett and its at 1.003. Its starting to drop clear so I'll measure again next week. Dang tastey hydrometer sample by the way. Tart, obvious saison and obvious brett. I'm happy.

Wow!  That was fast.  What were the temps like for the brett to ferment at?  Those must have been some hungry yeast.

[klickitat jim]

12 days after brett and its at 1.003. Its starting to drop clear so I'll measure again next week. Dang tastey hydrometer sample by the way. Tart, obvious saison and obvious brett. I'm happy.

Wow!  That was fast.  What were the temps like for the brett to ferment at?  Those must have been some hungry yeast.

The saison yeast had taken it down to 1.013 when I pitched the brett lambicus. Not sure that was clear unless you read the whole thread... so the brett did about a point per day. Temp is 68 I think. Maybe 70.