Beercules1
Active Member
- Joined
- May 20, 2013
- Messages
- 27
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1) Brewed a 10g .049 Saison with WLP565
2) Pitched 3711 on day 4 with 2# of honey
3) Let it sit for 21 days
4) FG at .008
5) Split into two batches
6) Pitched Brett B and 1/4# sugar into one of the carboys
a)This is where I am in the process. I plan to give it at LEAST 6 months
What can I expect, what's a good breakdown?
b)Is it true once Brett touches any plastic material, that material can only be used for sours since it's permanently contaminated.
c) are there any other special steps I need to take other than wait, wait , wait, wait.... i.e. is the coldcrash/racking/kegging the same?
d) Can brett be harvested inline with the 565/3711 that will be in there?
Ingredients:
------------
Amt Name Type # %/IBU
18 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 71.3 %
3 lbs Wheat, Flaked (1.6 SRM) Grain 2 11.9 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 4 2.0 %
2.00 oz Santiam [6.00 %] - Boil 60.0 min Hop 5 26.3 IBUs
0.50 oz Tettnang [4.50 %] - Boil 10.0 min Hop 7 1.8 IBUs
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 4.0 %
0.50 oz Goldings, East Kent [5.00 %] - Boil 10.0 Hop 6 2.0 IBUs
2 lbs 12.0 oz Honey (1.0 SRM) Sugar 10 10.9 %
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 Yeast 9 -
2.0 pkg Belgian Saison I Ale (White Labs #WLP565 Yeast 8 -
2) Pitched 3711 on day 4 with 2# of honey
3) Let it sit for 21 days
4) FG at .008
5) Split into two batches
6) Pitched Brett B and 1/4# sugar into one of the carboys
a)This is where I am in the process. I plan to give it at LEAST 6 months
What can I expect, what's a good breakdown?
b)Is it true once Brett touches any plastic material, that material can only be used for sours since it's permanently contaminated.
c) are there any other special steps I need to take other than wait, wait , wait, wait.... i.e. is the coldcrash/racking/kegging the same?
d) Can brett be harvested inline with the 565/3711 that will be in there?
Ingredients:
------------
Amt Name Type # %/IBU
18 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 71.3 %
3 lbs Wheat, Flaked (1.6 SRM) Grain 2 11.9 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 4 2.0 %
2.00 oz Santiam [6.00 %] - Boil 60.0 min Hop 5 26.3 IBUs
0.50 oz Tettnang [4.50 %] - Boil 10.0 min Hop 7 1.8 IBUs
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 4.0 %
0.50 oz Goldings, East Kent [5.00 %] - Boil 10.0 Hop 6 2.0 IBUs
2 lbs 12.0 oz Honey (1.0 SRM) Sugar 10 10.9 %
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 Yeast 9 -
2.0 pkg Belgian Saison I Ale (White Labs #WLP565 Yeast 8 -