Averagely Perfect Saison - Poll #2 - Yeast Strategy

That's what i was trying to say too, i pitched the brett/orval in primary 7 days after i pitched the sacch. My beer turned out good, and is getting better.

 

@VikeMan this is an awesome idea. How come I've never heard of these 'averagely perfect beers' before?? I want in..

I voted Sacch, followed by Brett, mainly because I've never made a beer infected with brett before, so this is a new one for me. So, with that being said my vote isn't too helpful on selecting yeast genera... but, I am hoping my votes will be more constructive with selecting grain bill, hops, mash/sparge temps and fermentation, among other things.

 

Co pitch gets my vote, because what fun is an unfunky saison?

 

I think co-pitch would be better, but adding Brett at bottling would be good for those who haven't done any Brett beers before.

As an aside, how do you add Brett at bottling and not have to worry about bottle bombs?

 

Depending on the final gravity, you either add less priming sugar or don't add sugar at all.

 

That seems very much like... well... crossing your fingers and hoping for the best.

 

heavier bottles

 

It's not that at all. Depending on the type of beer, FG, yeast strain, and desired volumes of co2, you can significantly increase your chances of hitting your desired range. All by knowing what you're working with and what you've done in the past.
But I also tend to worry less than most.

 

Hopefully we can wrangle in some experts for this then!

 

After a proper saison fermentation, there shouldn't be enough sugars left for brett to really eat enough to cause much of a worry. The brett is mainly changing the esters and phenols around into new and (hopefully) exciting aromas and flavors. Still, a stitch in time...