Saison help

I can't tell you about honey vs sugar, but brett c seems to be the brett strain that throws the most funk. I'm fermenting with brett right now, and the smells coming from my fermenter have ranged from bile and vomit to mango and peaches. If you used some wheat or oats in your saison you'll have some sugars in there that sacc can't eat already. I'd try some fruit myself. Fruit like apricot and peach go well with brett. But that's just me.

 

Oh, to answer your first question, yes, you can throw brett in at secondary, some brewers even use it to bottle condition like sierrra nevada / russian river brux.

 

You really do not need to add additional sugars for a secondary fermentation with brett. Brettanomyces yeast will consume all sorts of other sugars and other compounds saccharomyces cannot, and in the process lend plenty of "bretty" flavor.

 

In addition to this, the brett will be in competition with some already battle hardened saison yeast for the honey.

 

I agree. I have heard of people boiling up a little maltodextrin powder and adding it to brett beers to give brett something to work on that the saccharo strains don't eat.