I’m getting ready to brew a Brett Saison using Wyeast 3711 and Brett B. I’m trying to figure out the best time to pitch the Brett and get that good funk. Should I pitch at the same time when there is a lot of sugar in the wort or let the saison yeast ferment out and then pitch the Brett in secondary?
Thanks
DW
The more residual sugar left in the beer, the more funky the brett will make it. With 3711, it’s possible that you’ll have a very dry beer left when 3711 finishes primary, so you may want to pitch the brett on the early side.
When I use Belgian Saison yeast (3724?) I pitch my bugs (Brett but also lacto/pedio) when the yeast goes into it’s first lull, which is usually around 1.020.
You could also do a single inoculation of Brett Trois and it will do the work of everything on its own (from what I understand having never brewed with it).
Much ‘cleaner’ Brett without a lot of leather/horse/barnyard/cherry pie, but lot of good tropical fruit, pepper, and very dry, with a touch of tartness. I had Hill Farmstead’s, which I believe is solely Brett Trois, and it was effing awesome.
[quote=“Pietro”]You could also do a single inoculation of Brett Trois and it will do the work of everything on its own (from what I understand having never brewed with it).
Much ‘cleaner’ Brett without a lot of leather/horse/barnyard/cherry pie, but lot of good tropical fruit, pepper, and very dry, with a touch of tartness. I had Hill Farmstead’s, which I believe is solely Brett Trois, and it was effing awesome.[/quote]
I heard the same about Trois - but do you need to make a starter with this? If so is it a step up kinda thing? There is so much less bug volume compared to Sacc vials…
A zymurgy article written by the brewer @ Lost Abbey described Brett as needing closer to lager pitching rates, so yes, you will probably want to do a starter.
[quote=“Wahoo”]The more residual sugar left in the beer, the more funky the brett will make it. With 3711, it’s possible that you’ll have a very dry beer left when 3711 finishes primary, so you may want to pitch the brett on the early side.
When I use Belgian Saison yeast (3724?) I pitch my bugs (Brett but also lacto/pedio) when the yeast goes into it’s first lull, which is usually around 1.020.[/quote]
What are your thoughts (or anyone else with experience of course) on the following 2 ideas:
Pitch 3711 and brett at the same time with no starter for either
Pitch 3711 with no starter and then pitch brett 3 or 4 days later with no starter
Would I be risking off flavors with either of these methods?
I wouldn’t do either of these methods. I would most definitely make a starter for the 3711.
You can get by without making a starter for the brett, but I personally prefer to do it, just to make sure they are ready to party.
Ok - thank you. Starter it is.
