Brett Saison question/advice

I'd say go for it.

 

Pitch it. I don’t like using diastaticus yeast so I generally use a Belgian Ale yeast that finishes at 1.010 to 1.012 then transfer to secondary vessel and pitch Brett. Some Brett strains only need a couple months, some take more time. Mine always finish around 1.004. Brett will develop even more in the bottle so as long as you have stable gravity you can just bottle then. I’d just recommend some heavy glass to be sure.

 

What were your grain bill, mash temp, and mash length?

 

Hmmm. Hard (impossible, IMO) to predict the impact on attenuation with the mash temp fluctuating like that, but let's pretend it was at 150F for 60 minutes. With your grain bill and yeast strain, I'd predict the gravity to go from 1.063 to 1.011. Your 1.012 is pretty darn close to that.

 

I don’t have any experience with that Omega culture. I typically only use Brett from The Yeast Bay and/or dregs.

I’d just check gravity after a month and after two months. If it’s stable after 2 I’d package it. If your bottle conditioning the Brett will continue to develop and some people. Say it develops better/faster under pressure.

My favorite Brett strain is TYB-184. Its very tropical with a bit of funk but it works incredibly fast. Develops its flavor profile and ferments to 1.004 in no more than a month.

 

I'm with @wasatchback, and in fact I'd have pitched it right up front but I love Brett. The yeast, not just some guy named Brett.

 

Ahhh, very good question! If you want those saison notes then you've got to go first with that so you called that right. I would have done the same, but then I'd have tossed in the brett before the temps started dropping because brett takes so long and I think you get a little more kick if it's up there in the initial fermentation.

The other option is to use just brett but then you get just brett, which is fine by me, but not as complex.

 

I have brewed a couple of batches with a co-pitch in the primary of a Belgian Trappist Ale yeast strain and Brett. Those batches completed fermentation in a short time-frame (e.g., 2 weeks) and that beer was funky from the 'get go'. There was no genuine further development of funky flavors with additional time in the bottle.

Cheers!

 

In addition to using a low mash temp (<150?), you can reduce some of the grain and make up the gravity with simple sugars. This should lead to a lower fg. However, I’d probably be pretty happy with the saison at 1.010-1.012 fg. Might seem a little high for style guidelines but ought to taste great; I’m a fan of this yeastSince your plan is to add Brett, I’d say the guidelines for fg should not be a big concern.