Averagely Perfect Saison - Poll #2 - Yeast Strategy

Discussion in 'Homebrewing' started by VikeMan, Jan 4, 2015.

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What generic yeast type(s) should we use, and in what order?

Poll closed Jan 6, 2015.
  1. Saccharomyces strain(s) only

    22.1%
  2. Brettanomyces strain(s) only

    1.5%
  3. Saccharomyces strain(s), followed by Brettanomyces strain(s)

    44.1%
  4. Brettanomyces strain(s), followed by Saccharomyces strain(s)

    0 vote(s)
    0.0%
  5. Co-Pitch of Brettanomyces & Saccharomyces

    32.4%
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  1. shredder83

    shredder83 Initiate (0) Feb 21, 2013 Illinois

    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.
     
  2. Lukass

    Lukass Pooh-Bah (2,891) Dec 16, 2012 Ohio
    Pooh-Bah

    @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.
     
  3. jono0101

    jono0101 Initiate (0) Aug 1, 2011 Missouri

    Co pitch gets my vote, because what fun is an unfunky saison?
     
    bushycook likes this.
  4. machalel

    machalel Initiate (0) Jan 19, 2012 Australia

    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?
     
  5. TimoP

    TimoP Initiate (0) Oct 19, 2011 Pennsylvania

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

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Saccharomyces strain(s), followed by Brettanomyces strain(s) it is.
     
  7. machalel

    machalel Initiate (0) Jan 19, 2012 Australia

    That seems very much like... well... crossing your fingers and hoping for the best.
     
  8. Smw356

    Smw356 Initiate (0) Jan 14, 2013 Ohio

    heavier bottles
     
  9. TimoP

    TimoP Initiate (0) Oct 19, 2011 Pennsylvania

    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.
     
  10. machalel

    machalel Initiate (0) Jan 19, 2012 Australia

    Hopefully we can wrangle in some experts for this then! :slight_smile:
     
  11. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    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...
     
    jbakajust1 likes this.
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