Saison/brettanomyces blend

[BWE]

Has anyone tried this yeast yet. I'm getting ready to do a Saison soon and this yeast is a hard canidate.

Also, do I need equipment sanctioned for only this style to prevent cross contamination with other beers? Or will a good cleaning of the fermenter when finished be good enough?

 

[dinnerstick]

haven't tried that, but i do ferment saisons with both saison sacc and multiple brett strains together in the primary, and am very happy with the results, when fermented relatively low temp. you can search around HBT and find 1000 views on whether you should have dedicated equipment for brett, i don't, i clean my kegs well. i do keep one plastic fermenter just for brett, and a dedicated autosiphon, and everything else is shared.

 

[Coff]

Designate all soft plastic that you use post fermentation for Brett/bugs. Autosiphon, tubing, bottle filler, bottling bucket etc. It's a cheap way to keep peice of mind IMO. Kegs I use interchangeably although you could change O rings if you're really concerned. I use Better Bottles for both clean and Brett beers.

Other than that good cleaning and sanitation practices should be enough.

I haven't used that blend yet, but I like to pitch Saisons cool and let then slowly ramp up to ~80 after 14-21 to finish. You can package this beer when you have a stable dry gravity.

 

[BWE]

Yea, I ventured over to the wild brewing section and was a bit overwhelmed. There is a whole different world to brewing I just found out. I knew about it... just not to that extent. Ive never done a saison or any type of brett for that matter. Ive got a lot of studying to do.

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[Fermented_minds]

I have used it and it's a nice yeast blend. Great saison character and nice funk. There is some more info posted about the experience of myself and others with this blend in the following links:

http://browneandbitter.blogspot.com/2014/04/spelt-saison-with-yeast-bay-saisonbrett.html

https://www.homebrewtalk.com/f127/yeast-bay-offering-some-brett-blends-460401/index13.html

https://www.homebrewtalk.com/f127/yeast-bay-offering-some-brett-blends-460401/index6.html

Personally I segregate equipment that I use brett/lacto/pedio in, but a lot of others just clean it really well after and sanitize as usual with no issues.

Good Luck with the brew!

 

[BWE]

Thanks for the info!

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[lousbrews]

As long as your cleanliness is good your equipment should be also. I haven't had any issues with cross contamination and use all the same equipment. Checkout madfermentists blog for helpfu l info on sour beers and techniques.

 

[etrain666]

I use the White Labs farm house mix for all my saisons. Great yeast! Ferment for three weeks in the mid 70s and package for slight funk. Let it sit for 6-8 weeks and get all kinds of funk.

As said above, Brett is just like any other contaminant, just be cleanly and sanitary.

 

[BWE]

To know the flavor profile of all these different "desired" contaminates, I just need to go try more brews.

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[MileHighBrewer]

http://imgur.com/QXe1DtT

That would be the yeast you speak of! Really glad I didn't start with a full 2L! Throwing it in a beer tonight or tomorrow. Extremely active fermentation, I've never had a krausen like this on a stir plate that is spinning on high. Pretty excited to see how it ends up. You could probably PM Biobrewer and get more info, he posts here and on reddit quite a bit, he is always happy to talk about his products