Comments on: Brett and Sour Saison Split Batch Experiment

By: Alan

Alan — Thu, 06 Oct 2011 20:00:32 +0000

Wow two years almost. Good thing I have three carboys. I guess I’ll brew up a non Brett batch soon so we’ll have something to drink next spring.

Thanks

By: BarlowBrewing

BarlowBrewing — Tue, 04 Oct 2011 20:10:21 +0000

Hey Alan,

Thanks.

After 9 months, it tasted pretty good and I went ahead an bottled it. But it was around the 18th month mark (9 months in the bottle) that it became amazing.

So, hold on to it as long as you can, but it can do some aging in the bottle.

By: Alan

Alan — Tue, 04 Oct 2011 20:06:04 +0000

Yeah, digging this one up.

Not even sure what I searched for to get here but, I read this a few times. I had to modify a few ingredients but, I have pretty much the same recipe int he primary as I type.

How long did you let or rather, did it take for the Brett addition batch to taste ready to bottle?

This is my first Brett brew and just didn’t see that information.

And congrats on your win!

By: Tweets that mention Brett and Sour Saison Split Batch Experiment | Barlow Brewing -- Topsy.com

Wed, 23 Feb 2011 02:27:59 +0000

[...] This post was mentioned on Twitter by Jamey Barlow, Joseph Lemnah. Joseph Lemnah said: RT @BarlowBrewing: My 2009 post & brett saison recipe that got a 1st place (not BOS) in The Bruery's Batch 300 comp http://bit.ly/1nOenu … [...]

By: BarlowBrewing

BarlowBrewing — Wed, 25 Nov 2009 21:21:36 +0000

@Gary – Building up the Brabant starter was pretty easy. It is just like a yeast starter but you are pouring in the last bits of the bottle, instead of yeast, after you have poured out 9/10 of the beer into a glass. To be safe a little alcohol and flame on the lips of the bottle go a long way to keeping things sanitary, too. Swirl it up, and pour it in. And be patient.

By: Gary D

Gary D — Mon, 23 Nov 2009 20:44:16 +0000

this is a cool experiment! i’d be stoked if you continue to update the blog as to how the beer came out and what it’s characteristics are. i’ve only made 2 ‘brett’ beers so far, one orval-esque beer & one wit, both made with the wyeast orval seasonal yeast that was released last summer. both beers are awesome (if u like brett). i am thinking about doing a saison myself. how did you build up the yeast dregs from the brabant?

By: Simply Beer

Simply Beer — Mon, 21 Sep 2009 20:32:47 +0000

I wasn’t sure on the style of beer, but I wanted to use 2 yeasts. The Saison sounds great.

Looking forward to the outcome of your experiment.

By: Barlow Brewing

Barlow Brewing — Thu, 17 Sep 2009 21:11:01 +0000

I was actually just checking into these last night.

They are only a month old, but both had both dropped ~0.0002, and they are developing some complex sourness. The samples are different though. The Brabant batch is a tad harsher and more bitter. I don’t have a theory about that yet. I am hoping those qualities work themselves out, but time will be the judge of that.

I’m not sure how long I will leave these to sour. Since they were added to the very end of a very dry (1.006) saison beer, I’m treating these like an at-bottling brett addition. I will likely bottle them within the next month. That makes sense to me and I will need to do so just to free up my mad scientist 3g carboys for more split batches.

I’ll post something more detailed when they are bottled and tasted.

Tips or advise for using brett? What do you want to do? Some brewers do brett-only beers. Most will ferment with a neutral yeast and pitch the brett when fermentation is about 75% complete to control the souring,. Some will do a bottling-only addition (like Orval).

But I am oversimplifying all this.

What do you want to make?

By: Simply Beer

Simply Beer — Thu, 17 Sep 2009 20:46:29 +0000

Curious as to how this has developed. Wanted to try something like this. I’ve never used the Brett yeast in brewing, any tips or advise?