Averagely Perfect Saison - Poll #2 - Yeast Strategy

I voted "Sach then Brett" so I'm not jumping off the Brett-wagon for this recipe. I like how this option keeps Brett in the mix, yet also gives some of the reluctant brewers a chance to use it without the risk of infecting their equipment.

I also like jae's line of thinking at the end of Poll #1 (about how most of the great American-made Saisons these days include some bacteria as well). I would agree that the inclusion of Brett and bacteria is very American at this point and go a step further and say - based on commercial examples that we receive in the US - that the exclusion of Brett/bacteria would be more of a Old World way of thinking about the Saison (although not historically, I agree).

VikeMan - Do you plan on opening up the use of bacteria in this recipe?

Everyone - Are there many sach/Brett combo strains out there? I can think of a few from The Yeast Bay. Maybe co-pitch should be an option as well?

 

In for a penny, in for a pound. I'll bet an Averagely Saison from the Old Country had many types of Fungi present . . . already greasing up my chromatograph in anticipation.

 

If I was able to participate I'd probably do Sacc-only, but it is hard to argue with Sacc first and Brett later; people wanting to avoid Brett can just leave out the later step...

 

If by co pitching we are talking about pitching Brett and sacch in the primary I am favorable to that. I've not done Brett at bottling and would be interested to see what the differences were.

I feel as if adding both in primary gives you more "funk" faster than bottling with Brett but I also am not opposed to bottling with Brett and waiting.

 

I voted for Sacc then Brett but co-pitching would be good also.

I think it would be interesting to get into the sour bugs, but that might exclude a lot of people, not to mention extend the conditioning time a lot longer vs just Sacc and Brett.

 

So at this point, 5 people have voted for just Sacc, out of curiosity, what yeast are you thinking of?

 

Co-pitch!

 

I added it, just for the sake of easy instead of you going through the responses

 

There's a Sour Farmhouse blend that yeast bay has that sounds delicious.. Slightly tart, probably some brett and I know some sacch in there. Would be a fun yeast to use, IMO.

I think adding the option of bacteria would be fun, if anything someone can use it as a stepping stone, or run multiple batches, or split batches. I'm sure many people don't deal with bacteria in their brewery, so I can see that excluding some people as they've never dealt with it and understand the workings of it. I don't want to exclude people, but obviously, be picking saison, it could exclude people that don't like saison.

 

If we can manage 2 of these a year... we could have a pretty awesome BA Averagely Perfect Recipe Book.

Getting excited to brew this.

 

FTFY

 

My only Brett saison used the American Farmhouse Blend. I figure I want to do it something different. Voted Sacch, then Brett.

 

My only brett saison started with sacch and then orval dregs into a 1 cup starter, so if the concensus is both sacch and brett, sacch for the first week then brett at 1 week in primary.

 

So co pitch... right?

I think the whole, Sacch then brett, would be fermenting it with sacch and then brett at packaging in most cases.

 

Where my vote will be.

 

I suppose that would be the idea. I let my 3724 go for about 7 days before pitching that small orval starter, just to give the sacch time to get a head start. At 5 months old now my saison is tasting really good, starting to show alot of funk now fwiw.