Averagely Perfect Saison - Poll #5B - Which Brettanomyces strain(s)? - Segment B

Orval

 

what about pitching multiple strains? too complicated?

 

Not a practical suggestion since it is only available in 5 states at the moment, but I'm looking forward to trying this brett mega blend:

http://www.omegayeast.com/?portfolio=brettanomyces-blend-3

This blend contains the two strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis, Brettanomyces claussenii, Brettanomyces lambicus, Brettanomyces custersianus, and Brettanomyces naardenensis. The two strains from blend one are Brett Trois and something else.


Their lacto blend (brevis, delbruki and plantarum) looks interesting too

http://www.omegayeast.com/?portfolio=lactobacillus-blend

 

So, I tapped the keg of rye saison that I kegged at the beginning of Sept. I thought I pitched 644 at kegging, i.e. after the Belle Saison had finished, but looking at my book, I pitched both at the same time. There is a difference between the keg of straight saison and the keg with 644, but it is not a huge difference. FWIW, I prefer the 644 version, but it is hard to discern why since the difference is so subtle. Both beers are very dry/crisp, easy to drink, but lacking that special something, won't use Belle Saison again

I wonder if pitching the 644 in the primary just got "out competed" by the saison yeast. This makes me think that Orval dregs would be "good insurance" along with the 644.

recipe for 10.5 gallons
19# Weyerman Bo Pils
4# Weyerman Rye Malt
4oz Mt Hood FWH
5oz Mt Hood @ 5 min
pitched @ 75 degrees
hit 85 degrees with help of a space heater (~40hrs)
let the temp do its thing for the next month in my basement (ambient temp ~ 70 degrees)

 

Sounds similar to the Yeast Bay Amalgamation I linked to in the other poll.

 

Another Orval write in

 

I have a Saison bottled with 644 that is almost 2 years old now. I get fruit, but not much funk. Light hay, no barnyard. Touch of acid. Gushing bottles if too warm. That's it.

 

Indeed, performance is the key.