FARMHOUSE SAISON: MY FIRST BRETT BEER | Co-Pitching & MIXED FERMENTATION | CONDITIONING Brett Beers
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- Опубліковано 22 лип 2024
- In this video, I made my first beer with wild yeast - A Brett Farmhouse Saison. Turns out this type of beer is actually really easy to make, if you have the right fermentation setup. I co-pitched Belgian Saison and Brettanomyces Bruxellensis and this made for a really amazing and complex yeast character that continued to evolve and change as this beer conditioned over several months. I waited three months for this tasting and it was well worth it. This spritzy and dry beer had flavors of apple, pear, peppery spice, tart cranberry and raspberry, bubblegum and farmhouse funk.
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Recipe on Brewfather: share.brewfather.app/Uxx3Dpwe...
Recipe for 5 gallons, your efficiency may vary:
"Welcome to the Funky Farm"
7.7% ABV 28 IBU
7 lb Dingemans Belgian Pilsner Malt (57.1%)
3 lb Flaked Wheat (24.5%)
1.5 lb Weyermann Vienna Malt (12.2%)
0.25 lb Dingemans Aromatic Malt (2.1%)
0.5 lb Dextrose (4.1%)
Single Infusion Mash at 148F (64 C) for 90 min
Water (ppm): Ca: 51, Mg: 6, Na: 26, SO4: 62, Cl: 103, HCO3: 0
Add 2g Gypsum, 2g Epsom, 2g NaCl, and 4g CaCl to 8 gal (30 L) of distilled water.
Adjust mash pH to 5.2-5.5 with lactic acid if needed.
60 minute boil
60 min - 2.5 oz (70g) Saaz (3.1% AA)
15 min - 1 oz (28g) Saaz
OG: 1.060
Yeast: Co-Pitch Wyeast 3724 Belgian Saison and Wyeast 5112 Brettanomyces Bruxellensis
Ferment at 70 F (21 C) for 2-3 weeks, gradually ramping up to 80 F (27 C). Increase to 85 F (29 C) if the fermentation stalls. Transfer to keg to condition at a warm temperature for 3+ months with a spunding valve attached for natural carbonation.
FG: 1.002
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0:00 Intro and Welcome
0:49 Style Description and Approach
3:28 Recipe
7:48 Mash
8:44 Boil and Yeast Pitch
10:22 Fermentation Plan
14:54 Fermentation Follow-Up
16:46 Pour and Tasting Notes
23:40 Potential Improvements
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#Brett #Farmhouse #Saison #beer #brewing #homebrew #clawhammersupply #graintoglass #BIAB #allgrain #belgian #brettanomyces #mixedfermentation #sour #wild #funk - Навчання та стиль
I recently brewed a "Norwegian farmhouse ale" inspired saison. Steeped a pot of juniper and pine tree branches on wood fire and made a "tea", which was my mash water. Bought a loaf of whole grain organic bread from Publix and toasted the slices on the bbq. Brewed the beer with 2-row and vienna, the bread and sugar. Hops - Magnum and Citivia for 30IBU. Fermented with Bootleg Biology - Saison Parfet! This is my best brew by far.
Sounds awesome!
Did you age on Norwegian wood?
@@alannewmeyer8670 just keg conditioned, unfortunately
That sounds incredible! Awesome creativity and sounds like a fantastic project. I bet it will age really nicely!
I learn a lot from each and every video of yours
That’s really exciting been looking forward to seeing a funky beer video! Cheers man excellent video
Thank you! I had a lot of fun making this and have really been enjoying the beer, so I think there will be more like this.
Sounds excellent!
Can't wait to make one soon and try it in the spring time!
Go for it!
I appreciate how thorough you are with your videos. Your brewing has come quite a long way.
Thanks, glad you're enjoying them!
This was very in depth and very correct. Kudos for the research!
Glad you enjoyed it, thanks for watching!
Cool informative video on the experiment of co-pitching different yeast strains and seeing what the results are. The result seemed pretty darn good. Nice job!
Thanks!! It was a ton of fun and an experiment I would like to do again. Yeast is some magical stuff
Perfect timing on video. Was looking to do farmhouse saison but adding peaches in secondary. Thanks for the inspiration!
Awesome!! That sounds like it will be a great beer!
That sounds like an awesome beer Steve great video!!!
Thanks so much Brian! It was way easier to make than I expected, and turned out pretty good. Cheers!
Ive used omegas coast to coast blend with great results. Easy to have both yeasts in one pack. Normal 2 week ferment but extended bottle conditioning. Im drinking them occasionally to see how it develops. Its mellowed out after about six months
Seems interesting. Good job Steve.
Thanks for watching Curt, yeast experiments are always fun!
Tried this recipe with a sub of flaked rye for wheat and some French Artemis hops for the 15min addition. Really enjoying it!
Thanks for the great recipe. Would never had thought to try a Brett beer. Will be brewing it again.
I've got plans for aramis in my next saison. Glad it's turned out so good!
Sounds and looks like a very tasty beer. Last year I brewed a “modern” saison and dry hopped with citra and mosaic hops. It was a great and interesting beer with the juicy hop and spice/clove flavors. Can’t wait to see what’s next! Cheers.
I think a small dry hop would be awesome in this type of beer!
Really cool sounding recipe, I have never really jumped into the brett world but this has me motivated to try!
I would love to watch your take on it! It honestly was not very difficult to make at all, the biggest challenge really is just keeping the equipment separated if you use anything plastic
I recently bottled up my brett saison after 5 months in the fermenter! I harvested the dregs of a brett saison that my favorite brewery made 2 years ago and repitched it after primary fermentation (that i did with voss kviek). It formed a solid pellicle and dropped to 1.003 after 3.5 months. I put it on fresh raspberries for a few weeks and let it referment for a bit. At bottling, it tasted phenomenal! Cant wait to taste the finished product in a few weeks!
this sounds absolutely delicious
That sounds pretty great! Bottle dregs seem to make the best saisons
@@vruychev its my first go around at a brett beer so hopefully it turned out! Looking forward to seeing how it evolves throughout its life!
@@TheApartmentBrewer it seems to have worked out, at least for now!
Sounds like a great beer! Will have to brew it sometime.
Go for it! It's surprisingly easy
Great video, going to brew one of these soon.
It's well worth it!
This sounds amazing!! Putting it in my rotation to brew. Have always wanted to experiment with Brett just a bit intimidated. Glad you took this on! Thanks for sharing!
I was too, but it turned out to be way easier than I expected it would be. You should go for it!
Guess who FINALLY brewed this TODAY!! Great efficiency. Gravity 4 points higher than expected. Scrapped the acid malt as per your recommendation. Might be 6 months, but I’ll keep you posted!! 😂 This one has intrigued me for quite some time.
Nice!!!
So I just finished my last brew yesterday at 13 months old. 😞 Time to get another going in rotation!! Just watched this video again right now and about to get version 2 up and running very soon. The beer was FANTASTIC!! My favorite (I took samples by month too) was about the 8-9 month mark. I think it hit its stride and peaked about there. Keep up the great work!!
I love saisons and this sounds very interesring...going to be some time,but ill be trying this sometime that is for sure
Its worth doing!
Edit: I forgot to say how delicious this beer sounds when writing the response to your question. I've got a couple of brews going through longterm sour / brett fermentations right now. Also about to start a mead into a secondary Brett C fermentation (primary was a British ale yeast, so many esters). Love Brett brews!
I brewed a saison braggot a couple months back. 43% pale malt, 36% orange blossom honey, 9% munich, 4.5% dark munich, 4.5% red wheat malt, and 3% caramunich, 31 IBUs of Saaz at 60, and 8 grams/gallon of Hersbrucker at flameout. Used Mangrove Jack's M29 French Saison yeast. I don't remember the OG of the top of my head, but FG was about 1.002, and it was also about 7.7% abv. Very tasty beer; effervescent and dangerously crushable. Had a bell peppery kick in the aroma, along with more traditional tropical fruit and such. Honey had a nice background touch in the flavor, but it lost all of the floral aromatics (I added it after chilling the wort). I think adding it after high krausen would better preserve those wonderful florals, so I will do that next time. The hop character was fading by the time the beer was at peak flavor, so I wouldn't do a flameout addition (I think 15 minute addition is better, though I would also consider using hop terpenes before packaging).
I love having a bone dry beer on hand. So refreshing.
That sounds pretty amazing! Saisons give you so much opportunity to experiment and try new things, and they almost always come out in a cool way. Thanks for watching!
Great video! I agree to not use the aromatic malts, on the flip side I think the color is right on with the fruity notes. Lighter color beer isn't more exciting, I think a orange color beer plays with the funk and fruity side.
Thanks! The color is starting to take on a slightly lighter tone as it clarifies a bit as well. Cheers!
Sounds like my kind of beer! Nothing like a solid Brett saison and a couple hands of Rummy 🍻
I built up a yeast pitch of some bottle drags of commercial examples of a few different Farmhouse Ales that I knew had some bacteria. I let it go for about two and half months and holy crap that thing was sour and tart. Just bottled it about three weeks ago. Fixing to try one next week.
That's a great way to do it! I really wanted to get boulevard saison brett dregs to pitch but it would have taken too long to build up the starter. Hope your beer continues to be awesome!
Well I feel like crap today again but I think you just gave me the gumption to get up and brew this Schwarzbier I just got from Northern Brewer.
It’s okay to bottle 2-3 weeks in instead of kegging right? And if bottling at this point would you add conditioning tablets? Thanks! Learned a lot since fermentation time for a saison can be a bit confusing at first.
I've got the Northern Brewer Lemondrop Saison carbonating down in the keg right now, I had no idea it was going to get down to 1.003, it tasted really damn good on kegging day.
Yeah they get SUPER dry! Thanks for watching!
Open fermentation can really help with the dreaded Dupont stall.
That's a great idea! I wouldn't do it with Brett involved though since that would probably risk some contamination somewhere else in my brewhouse
@@TheApartmentBrewer you don't have to do complete open. Even just tin foil loosely over the fermenter opening will work.
Gotcha, I've done it a few times with Hefeweizens and its a great technique but that's a good point
Id love to see any tips on brett is secondary. Pretty sure thats how oval does it (or at bottling).
I will need to do another brett beer for this reason. I think there would be some very interesting character with a pitch of Brett in secondary. It would need to be a long conditioning phase
Strong work! If one wanted to use your recipe but add fruit to the fermentor, when would you recommend doing so? About halfway through? Peaches might taste good in it.
Pretty much any time after the primary fermentation would be fine, but the brett will completely chew through all of the sugars from the fruit so it may not taste anything like fruit by the time its done, so just keep that in mind
Awesome video as always. Any reason you chose to go with dextrose over candi sugar? You got down to 1.002 so I don’t think you could’ve gone wrong either way but just curious.
100% was because I just had some leftover and I didn't want to buy more ingredients than I needed
Good stuff! I'm scared to use use brett or lacto, fearing to contaminate my stuff. I don't have the space, money or wife to be able to keep separate sets of equipment :)
I don't think you need to worry all that much unless you're working with all plastic. A good cleaning will get rid of it in pretty much everything!
I have an all grain recipe kit for a Saison to do next.
They're great beers!
I've always been worried about cross contamination with bretts. Any reason to be worried out keg seals, beer lines and all of those on the serving side?
Not really, the best way to sanitize the metal and silicone components to be damn sure is to boil them. As for the beer lines and other plastic based stuff, luckily they're cheap and easy to replace, but they should be ok with a couple thorough rounds of line cleaner
question !
the keg is not contaminated by brett, or how you clean it once finished?
PBW, hot water, let everything soak, then you sanitize with Star san or oxi. Dishwasher on sanitize cycle also works in place of pbw
Since the keg is stainless steel its actually very easy to sanitize. Just follow the steps above and you'll be all set. I fermented this in stainless and then transferred to a keg so I didn't really have to worry too much about cross-contamination of equipment.
Any concern about sanitization of the draft side for the future? I haven’t had the guts to put a sour on tap yet and not dedicate that tap to sour forever.
Nope, the only thing that isn't stainless steel is the beer line, so that's super easy to replace if needed. Otherwise all the SS parts sanitize really easily with starsan or boiling water.
Did You cofermented or splited fermentation between saison and after secondery with brett yeast?
Both yeasts were pitched at the same time, but you can also pitch one first and then pitch one later
hey love your channel. im brewing myself a saison as one of my first beers right now. the fermentiation was aggressive and finished in just 4 days. now my beer went yesterday into second fermentation with pineapple puree but the beer tasted quite sharp bitter and unbalanced compared to the other beer i brewed. any advice what i can do? the temp during fermenting should be right.
Could be that it's fermenting very dry due to adding the pineapple juice. Fruit juice fermenting is always going to make the beer more tart instead of fruity since its basically all simple sugars. Plus you're only 4 days into fermentation, it may need a longer time to smooth out and it's likely a higher ABV beer too.
@@TheApartmentBrewer thank you for the advice. thats great to know. mistakes only make us stronger ;)
How does to compare to Tank 7?
Tank 7 is way better lol
Ha, thanks! :)
Did you ever end up bottling this? If so, did it change it much?
I didn't, but this isn't the last time I brew with brett!
Hello, Fellow Brett-heads!! When you mash, be sure to leave some more complex sugars behind. And beware, you will end up with all the sugar fermented. The longer it sits, the more funk you get. !! Bottle priming and conditioning requires UTMOST care. Otherwise you will be picking glass out of walls.
All true! Thanks for watching!
Do you add the two yeasts together to the must? Or do you add one, and then when it's finished fermenting, do you add the brett?
I added both together, but you can add them in sequence too. Probably would get more brett character that way.
@@TheApartmentBrewer I will add the brett in secondary, do I remove the yeast and add the brett? How long should he be with Brett? 1 week, months?
No need to remove your yeast. The Brett will probably need a few months
@@TheApartmentBrewer ok thank you, two months? is good?
Probably, you'll want to make sure it's done fermenting before you bottle or they could explode
thanks for evfeything, it made me a better brewer, i am from belgium if you eve come here you'r welcome in my house
Thanks! Glad I could help out!
horse blanket Or barn ?
A little bit of both
I already subscribe, but just found your video about the Brett Bruxx 5112 because I'm about to brew with this brett. And what i found... i'm also gonna use the wyeast 3724 haha. but gonna let it sit 2 week before pitching the brett. Pilsner, wheat malt and little rye for my grain. Also gonna use saaz haha. So funny the similarity with my receipt. I' gonna use a belgium water profil found on beersmith. Est abv 4.7% probably gonna be dry, funky and souave for next summer :)
Sounds awesome! I've got to do more brett work!