Experience with WLP644-Brett. Bruxellensis Trois?

Concerns = bottle bombs.

You wont really get much tartness from Brett. It can produce low amounts of acidity in the presence of oxygen but I would assume not what you're looking for in your beer.

Brett-C might be a good choice since its low on the funk. But if you want tartness you'll probably have to add either fruit or bacteria.

 

If you're already down to 1.002 there's not much left for the brett to eat, so I would think bottle bombs would not be a huge concern.

 

Brett doesn't tend to over/super attenuate unless its in the presence of lacto/bugs. Since its a saison and already has a super low FG, chances of bombs are pretty low even if some unfermentables left by Saison yeast.

Yes, I've used it with Saisons, Berliners and an old ale and it worked fine; you'll get some interesting biotransformations of the Saison yeast esters by Brett, and additional ester production from Brett. For the Berliner I bottled in very thick Champagne bottles (Bruery bottles) and targeted a lower level of carbonation than typical for a Berliner (2.8 vol), expecting to get some extra CO2 production from the synergistic action of lacto and Brett. For the other beers, I went on the low end of the spectrum in case any additional attenuation occurred, but nothing noticeable carbonation wises.

 

Brett C would work well, it can be much more on the mild side compared to Brett B. With that low of a FG I doubt you would get a whole lot of character (unless maybe you added some more fresh wort, which then you'd have a pretty big beer. When a beer is 100% fermented with Brett B I have gotten a slight tart character from the acidity like you mentioned. It was more acetic than expected and definitely has a quick tart/sour note on the back.

 

I used Brett-Brux Trois as the primary strain in an IPA and I've used Brett-C as a primary strain. I didn't get any noticeable tartness from either strain. I used the Trois to bottle condition my sour that I brewed and so far it is not overly carbonated.

http://fermentologist.blogspot.com/2012/11/100-brett-experimentation.html

http://fermentologist.blogspot.com/2012/12/brett-brux-trois-ipa-c3pa.html

I think people have a misconception over the amount of acid that Brett can produce.

 

“That comes in around 8.3% and is tasting every bit that boozy. It is still on the yeast in hopes of conditioning some of the fusels' and "heat".”

Separate from the discussion of adding Brett, hopefully the existing yeast can help in processing the fusel alcohols. Depending on the amount of fusels produced this could take a while.

What yeast strain did you use to make your Saison and what was your fermentation temperature?

Cheers!

 

I am a bit surprised that 3711 would produce fusels particularly at 68-70 degrees. Do you think you might just be perceiving the ethyl alcohol?

Cheers!

 

I hope that all works out for you. It has been my personal experience that patience & conditioning is capable of fixing many things (but not all things).

Cheers!

 

I'm just going to echo everyone else here. Adding brett now with such a low gravity probably won't net much brett flavors. Next time use wlp670 American farmhouse and ferment in the upper 80's with it. There is still enough saison yest in this blend to let you know it is a saison, but the brett develops a really complex fruitiness with a little funk. It reminds me of some great bastard child from saison DuPont and GI sofie.