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WLP670 Sacc/Brett Balance?

Discussion in 'Homebrewing' started by VikeMan, Jun 19, 2013.

  1. VikeMan

    VikeMan Poobah (1,030) Pennsylvania Jul 12, 2009 Beer Trader

    Paging all you guys with funky blogs...

    I'm thinking about doing a Saison with WLP670. Here is my dilemma... I assume White Labs has determined some best mix (percentage wise) of the Sacc and Brett strains in 670. If I make a starter with 670, I assume the Sacch yeast will propagate at a faster rate than the Brett, thus throwing that balance out of whack. True? If true, I guess the same thing would happen in the beer wort anyway, but the idea of pitching already out of balance (thus exacerbating the effect) has me pondering. Important? Inconsequential? TIA.
  2. OddNotion

    OddNotion Advocate (635) New Jersey Nov 1, 2009 Beer Trader

    No funky blog here but my thoughts here are that the only way to control the pitching rate is to grow the Sacch and Brett strains separately (obvious... I know).

    From my experience, the rate ratio isnt super important and even under pitching the Brett in a mixed fermentation is not a terrible thing. The Brett character will increase over time as it goes to work on whatever is available to it as the Sacch strain can only work on so much - and even then the Brett can feed on the by products of autolsysing yeast. This gives you the advantage of packaging the beer when you feel the character is where you want it. It will still change over time once packaged but you can drink it or let it age further to see what happens.
  3. Agreed, pitching ratio isn't that big of a deal. Less Brett just means the Brett character will take longer to develop than if you pitched more.
  4. brag

    brag Aspirant (40) Quebec (Canada) Nov 15, 2013

    Sorry to revive the thread, but I'm gonna use that yeast, and I want only a slight funk.
    - Should I use a starter or not ? (6 gal, 1.059)
    - Should I mash high or low ?
    - Any other easy things to consider to get only a slight funk ?

  5. Neither of those will have an appreciable impact. To minimize funk, I'd select a strain that produces the character you're looking for. Brett C would probably produce something more to your liking. The other thing you can do is limit ferulic acid and polyphenols in the wort: single infusion mash, avoid wheat malt and 6-row barley, be careful with the sparge temperature and pH etc. Using a less phenolic primary strain may also be a good idea, I've got an experiment aging at the moment looking at much of this: http://www.themadfermentationist.com/2014/09/phenols-and-brett-fruity-and-funky.html (results in a month or so).
  6. brag

    brag Aspirant (40) Quebec (Canada) Nov 15, 2013

    Cool, great tips! Thanks!