Brett Saison Question.

Thanks all for the replies. Brew day on Friday went pretty well.

A few things concerned me. I was a bit over on my OG at 1.050. I also was a little short on the amount of wort I put in the carboy. So to make up for it I added about a gallon on spring water to bring it up to around 4 gallons total.

The other issues I had was cooling the wort. It took forever to get down to 80 degrees. And after that I could not get it any lower. I figured it would cool a bit more while I was prepping everything to get it in the carboy. My fermentation temp is also around 80, so I was hoping that would be okay. The fermentation does seem slow though. Not really a "high krausen" but there is visible activity with a krausen of around an inch and lots of bubbling. Now more than 72 hours later the krausen has settled and there are still some bubbles going.

I guess my questions are, one, is that normal activity for the 3711 or did I under pitch/pitch in to hot wort?

Two, I did not make a starter for the 3711, should I make a starter for the Brett B? And when should I pitch that? This weekend? Or give it more time, maybe say two weeks?

I guess that brings me to my third question, instead of waiting a specific amount of time to pitch the Brett, should I be measuring gravity instead and pitch it at a certain gravity. Keeping in mind I do want a lot of funk.

Again, thanks all for the help.

 

Just put my airlock on the top and the beer smelled wonderful. I hope it tastes half as wonderful as it smelled. In another week I'll take some gravity readings, and depending on where it is at I'll then pitch the Brett and bottle. Hope it continues to develop nicely. Thanks for the answers and help.

 

My final gravity was .998 . Tasted pretty good. I bottled it with table sugar and brett. I'm not sure if the brett will do anything now. I was totally not expecting a gravity lower than 1.0 Not really expecting much from this batch, but it was a learning experience all the same.