Bud Brewson
Apprentice
- Joined
- Nov 7, 2017
- Messages
- 4
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Hello My fellow yeast wranglers!
I'm looking for a little direction for a mixed ferment Brett Saison.
What's the best way to brew such beer?
My current train of thought is to brew (70%pils,15%Munich,10%Rye,5%Wheat malt) mashed at ~150 = 1.054OG.
Run to FV and start ferment with wyeast PC-3726 Farmhouse. once finished rack to barrels and pitch L. Brevis and a Brett strain......
How does this sound?
My questions are:
If I mash higher, say 152 the yeast will leave MORE complex sugars for the brett/lacto to consume. Does this mean there will be MORE brett/lacto qualities?
Or is the main aroma and flavour we are getting from the brett not from sugar to alcohol fermentation but more rearrangement from esters etc?
AND what strains of brett do you recommend for light funk but noticeable funk?
Thanks in advance!
I'm looking for a little direction for a mixed ferment Brett Saison.
What's the best way to brew such beer?
My current train of thought is to brew (70%pils,15%Munich,10%Rye,5%Wheat malt) mashed at ~150 = 1.054OG.
Run to FV and start ferment with wyeast PC-3726 Farmhouse. once finished rack to barrels and pitch L. Brevis and a Brett strain......
How does this sound?
My questions are:
If I mash higher, say 152 the yeast will leave MORE complex sugars for the brett/lacto to consume. Does this mean there will be MORE brett/lacto qualities?
Or is the main aroma and flavour we are getting from the brett not from sugar to alcohol fermentation but more rearrangement from esters etc?
AND what strains of brett do you recommend for light funk but noticeable funk?
Thanks in advance!