My roommates and I are pretty new to brewing (we have completed 4 batches so far, the one I'm asking about it our fifth), and since we all really like Brett beers we decided to try brewing a hoppy saison with Brett in it. We used the Wyeast 3711 saison strain and added dregs from two ~9 month old Orval bottles at the same time as the saison yeast. That was two weeks ago, and we are still getting occasional bubbles (it seemed to have finished after 4 or 5 days, but it started up again a few days later, after we dry-hopped it). For all of our previous beers we bottled after two weeks, but I am thinking this one might need more time. How long does fermentation typically take when using Brett in combination with an active yeast like 3711?
If you need more info, I used this recipe as a base: http://www.themadfermentationist.com/2014/07/saison-merican-hoppy-funk.html. We aren't really into rye, so I ended up using 9 lbs Pilsner, 1 lb wheat, .5 lb flaked barley (instead of oats, based on what we had), and .25 lb acidulated. The recipe says OG should be around 1.054, we didn't actually measure it but we followed pretty closely so it was probably close to that.
Thanks for any help!
If you need more info, I used this recipe as a base: http://www.themadfermentationist.com/2014/07/saison-merican-hoppy-funk.html. We aren't really into rye, so I ended up using 9 lbs Pilsner, 1 lb wheat, .5 lb flaked barley (instead of oats, based on what we had), and .25 lb acidulated. The recipe says OG should be around 1.054, we didn't actually measure it but we followed pretty closely so it was probably close to that.
Thanks for any help!