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Brett in the secondary question

Discussion in 'Homebrewing' started by allouez86, Mar 22, 2013.

  1. allouez86

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    I've got a saison that's been fermenting for about a week and is tasting pretty darn good right now. I've got a tube of White Labs Brett Brux in the fridge and am thinking about throwing it in the secondary for a while. Being my first time using Brett, naturally I have a couple questions.

    1. Should I rack the saison into a new carboy before I throw in the brett or should I leave it in the primary carboy and then add the brett and let it sit for a few months until I get the flavors I'm looking for?
    2. If I do move it to a secondary fermentor, should I wait until the saison is completely done fermenting or should I add the brett when it gets closer to the final OG but hasn't completely stopped fermenting? Also read somewhere that it may be helpful to dump the trub from the primary carboy into the secondary. Anybody ever do this?
    3. I've read that if the brett is going into the secondary then you most likely won't need to make a starter for it, so I'm guessing I'm safe just dumping in the brett straight out of the White Labs tube?

    Thanks in advance.
     
  2. olympuszymurgus

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    Transfer it, add the tube, give it time. I would do it after a few weeks, once the Saison yeast has finished.
     
  3. allouez86

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    Awesome. Thanks for the response.
     
  4. OddNotion

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    Which saison strain did you use and what FG are you expecting before the Brett addition?
     
  5. jbakajust1

    jbakajust1 Moderator
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    I will toss out another option... bottle with it. I did a Saison with 3724, FG 1.005, bottled with Brett from Orval, started drinking some of it and aged half. Took 2nd place in category after 7 months in the bottles. Still have some sitting around at 20+ months now (need to drink one this weekend). As long as the FG is low, you can bottle it and skip the whole secondary thing. Also, I am cheap, and Brett isn't, so I would pitch that puppy into a starter, and after a few weeks, swirl up the starter and pour 1/3 of it into the bottling bucket (or secondary if you still go that direction), and keep the rest pure for a Brett primary beer in the future, or to pitch into the next Saison, etc.
     
  6. ryane

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    1 - In this case transfer - lees are only good for sours, brett only isnt what I would consider a sour

    2 - I would add early, youll get more flavor, and quicker

    3 - you could but like someone else said, make a starter and then you can reuse the yeast

    Also, just and FYI, but the WL brett strains tend to be far more funky/fecal than the WY versions (save for trois)
     
  7. MRsojourner

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    I used 3724 and the gravity got down to 1.008 and I pitched WLP brett brux and within a week got a pellicle going. within 2.5 weeks it dropped 2.5 points. im planning on at least another two months and I didn't bother transferring.
    My question is if you don't want to wait for the pellicle to drop will cold crashing drop out the pellicle?
     
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