Anybody care to share their thoughts on this yeast blend? I am thinking of trying it for a funky rye saison. Did you make a starter? How long did it take the brett character to develop? How strong was brett flavor? Am I better off just pitching some brett with a saison yeast? Any input is much appreciated.
Ive got something going with it right now, too early to report flavor but it attenuated like an absolute monster (90+)
Yes I did, I shouldve also mentioned its a cider which is of course more fermentable than typical saison wort
I also have something going with it. I did make a starter. I used it once before in a saison. It was a little underwhelming*, but I thought I should give it another try. *I didn't huge brett flavor or huge saison flavor.
Hmmm. Starting to think I might go with something else... Maybe just pitch some brett b. with belle saison yeast. Or give the averagely perfect saison a shot.
Pitched it in a dark belgian wheat in November. Although it's a great saison/belgian style strain, even after 6 months in the bottle it has zero brett character. I would pitch additional brett.
I won 3rd at a local comp with an all Mosaic saison using 670...it's my go to saison yeast as well. It has a subdued Brett character that starts to develop as the months go by, and a lack of the typical banana and cloves that most saison stains produce (flavors I really don't like that much personally). It has a clean saison flavor with a tickle of Brett as soon as its carbed, but as mentioned, develops nicely. I dry hopped my next one yesterday with 3 oz of Willamette that I used the Saison Du Mont recipe with, but with all Willamette. The hydrometer sample (SG was 1.008 after about 25 days in primary) tasted amazing! http://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-saison-du-mont/ I'd recommend it if this sounds like your thing, you won't be disappointed!
I have used it a couple times and prefer to just use wlp565 and a couple strains of brett instead. I had the last bottle of a saison from over a year ago and still had little brett presence.
I used this in a saison, brewed to barrel age with fruit. We just racked it (15 gallons) into the barrel. I made a starter with the 670 and let the primary run a little high on temps - intentionally. Very subtle banana and spice character, but the brett was not very pronounced, so if you are after that, you may want to use something else. It turned our really well and imparted a great flavor. I'm reading the comment above about it picking the brett up after carb, and that may explain why I didn't pick it up yet. We are adding Roeselare (and either cherries or peaches) to the barrel, to impart a heavy funk, but we wanted the 670 for the initial fermentation. So far, I'm happy with how it turned out. Good luck...let us know.
I've changed my mind... I think I'll brew up the averagely perfect saison instead. That should get me closer to what I'm looking for. Was going to do that one this summer anyway. Thanks.
The Yeast Bay Saison/Brett Blend of the dominant strain in our Saison Blend, along with two of our very unique Brettanomyces isolates. Not one of those strains would be a component of WLP670. Cheers!
