saison bernice dregs

I don't know anything about the beer, but is it just tart, or sour?

They could be sour mashing it, and then fermenting it out.

I'd build up the dregs a couple times, and pitch in secondary after the saison strain, or right near the end of fermentation.

 

it's very tart. more acidic than any other brett beer (sans bacteria) I can think of.
love it!

 

That note was solely based on their description of the beer:

"Saison Bernice is an exquisitely fermented farmhouse ale. Dry and refreshing, Bernice is made of the freshest on-hand and locally available ingredients. She receives multiple yeast additions, including Brettanomyces, and is further aged in the bottle."

 

There is also lacto in Bernice. It gets the same mix as their other sour stuff, just not aged in oak. Their lacto is pretty tenacious these days so I'd bet you get some good tartness from it over a long secondary.

 

This is an old thread, but I will kick in my two cents since I have been experimenting with this. I have used bottle dredges straight into fresh wort. If you are trying to harvest from a single bottle, start your volume of wort pretty low, maybe 32oz or so. It would take a few days to get going. You can just use DME for your starter. Give it a month or so to get strong and then pitch that volume into a larger batch.

I wouldnt experiment with adding other strains until a second batch. If you arent getting the level of tartness you want, add fresh wort. You can either split the batch or just drain part of it off in that case.

 

Since this has been brought up again and I recently did this.

After a few weeks it was already pretty tart.

 

32 oz of wort seems like a lot to start dregs in. I'd start with just a couple ounces in the bottle itself. Then you can go up 10X in volume with each step.

Actually in his recent appearance on Sour Hour, Tim Clifford talked about his process for using (and love for) bottle dregs.

 

I havent done a ton of research, just speaking from personal experience.

I have started dredges in 32oz of wort at least 4 different times now with good success.

 

I agree with @OldSock with regards to a small initial starter for dregs. I usually start with a low gravity low volume starter just to wake the bugs up since they've been in a harsh environment, then top them up with a standard gravity larger volume wort, but if your procedure works for you then there is nothing wrong with it.

 

Direct response from SARA via Facebook message to me. Short and sweet. My Saison Bernice dregs are in a flask right now and I'll step it up once more before pitching into a saison in the next month.




EDIT: well shit, I'm not good with this whole image posting thing. It says, and I quote:

"Just use it Brett lacto it's great enjoy"

Literally word for word haha

 

Brett lacto... Sounds like some genetic engineering to me.