Stellar! I was able to capture Orval's dregs and about to dump on top of a saison in a whiskey barrel for the next 6 months. Should be ready for Christmas. Oh, blueberries in the barrel too. You are an inspiration, Steve, cannot wait for the next installment of beer news from you. Cheers
I just bottled my own Saison on Monday :D I'm just a beginner in this hobby so of course things don't go as planned, first time brewing without extract and grains sucked up more water than expected, trouble keeping mash temp stable and such. My mother test-tasted and said to me this is best one yet (considering it's my fifth beer, not too suprising :D ) and the beer will be in bottle for about two weeks, just in time for Juhannus (Midsummer's Day). I ended up with a beer that was 1.048/1.002 and carbonation drops so it should be around 6,5% ABV and 30 IBU, I used Lallemand Belle Saison which has that diastectic gene so I need to make sure my plastic bucket fermenter is properly cleaned.
If I remember correctly a brett saison was my first and it made me want to brew...while I am nowhere near that type of brewing, but still love my regular lemon saison my favorite summer beer...cant wait to see how it changes over time...cheers
Just bottled conditioned with this yeast with great success. More brettanomyces videos please, 100% Brett C ftw! Looking forward to the 6 month conditioned tasting; Cheers!🍻
Glad i stumbled across this video. I used the Br-8 in a cider. I fermented 4 gallons of apple juice with the Lallamand "Farmhouse" hybrid saison yeast, then topped it up with a gallon of fresh juice and the rehydrated Br-8. After a month or so it smelled and tasted like band-aids 😂 BUT, after 6 months it had really developed nice. I was considering trying the brett in a Belgian beer of some sort, now I'll try it for sure. Thansk for sharing.
Great video. I have my brett saison witj BR-8 in champagne bottles for 3 months now. Pilsen/wheat/rye/vienna hops target/sorachi ace, fermented with br-134 and bottled with br-8. Amazing after 2 months. I was wondering a 100% br-8 and now I will definitely do it. Cheers!!
Awesome video! I've been thinking about trying this yeast soon, but I haven't really seen a whole lot of people talking about their experiences with it yet. I haven't tried Brett before but your description of this beer makes me really want to try it out!
Nice. Did this last year. Bottled half and kegged half. Used Funk Weapon II. Did it as a US hopped Pale Ale. Loads of ripe fruit & pineapple over time on keg conditioned side. Had issues with carbing the bottles though.
Thank you for the video... I just finish a cherry saison for the summer... i have been surprise by my stat... i aimed for a 4.5% beer, but mash and fermentation gave me a 7,2% beer with 100% atenuation 😅 I remain happy... i learned to do more with less for next brew
I have pursued brewing Saisons and not found a single Saccharomyces strain that produces actual tartness. Many good Saison yeasts out there have these traits in common: healthy fermentations, low final gravity, good flavor profile includes "spiciness". The only way to get any sour character is to co-pitch or referment with Brettanomyces, or try an open "wild" fermentation, which is basically bringing in either brett or lacto and maybe unwanted acetobacter. I did try SOURVISIAE by Lallemand and it works really well as advertised. I co-pitched 3 mg of Sourvisiae with a packet of US05 for a 5 gallon batch and got a nice sour ale, but not too tart. I'll co-ptich WhiteLabs Belgian Saison Ale yeast with 2 mg of Sourvisiae and let you know how it goes.
Love to hear a 1 year update on this if you have any left. Unfortunatley BR8 doesnt appear to be available in the UK. I wodered if it is because it has been GM'd? Although it does appear to be available in Europe. Very strange.
The closest update I have is from my end of year recap video. I didn't keep any for long aging and as it got older it started tasting more phenolic. Definitely not as tasty as before
Been thinking about brewing a all Bret beer. This sounds great. Draw off a small amount into a bottle and highly oxygenate it. Maybe it will turn into a “beer vinegar”
Beer looks great! Curious, I saw you pour the beer from one of your taps, is there not a concern that the Brett will “infect” your draft system? I’m fermenting a Brett pale ale myself right now also using a keg as a fermenter. Force carbonating in the keg/fermenter seems like a great way to go assuming it doesn’t leave persistent Brett in the lines.
Great video.. Curious how you achieve the ideal Saison carbonation on tap.. I've tried a longer line length, a flow control disconnect and still end up with a glass of foam. I'm considering keg conditioning next. Any further pointers, tricks appreciated. 🍻
Hey Steve, thanks for putting out all these awesome videos. Just wanted to call to your attention - description says 10lbs of Franco-Belges Pilsner Malt instead of 8lbs. Also - have you ever considered using Beano to dry out your beer?
Sorry for a late question. Do you think I could ferment a standard saison in a GF G30 conical at a high temp (controlled, down to a few points) then transfer to a simple plastic bucket, add Brett and leave in the garage in (a non-control) an ambient environment (In London) for as long as it takes to do it's thing. Thegarage ain't too hot or cold (relatively).. And see how it goes. BTW i only bottle, no cold crashing or kegging (just yet)
I would advise against that since you'd get a lot of oxygen exposure in the bucket. Could lead to unpleasant flavors or the chance for acetobacter to get in and create vinegar
Very interesting! You dont mention any traditional saison phenolics like clove or black pepper. Was anything like that present or was it more the tartness and fruity notes you focused on? If so, I might really need to try this out as im not a huge phonic yeast character lover. My current againg project is a brett saison. I went frech saison (wy3711) for primary and added brett in secondary (wlp645). Still letting the Brett do its thing in the keg and plan to tap in August.
I've done a 100% Brett fermentation and I can't say that it gave it saison characteristics. It definitely gave it a sour tang character. I am going to bottle a saison with that same yeast and fermented with 3724
Yeah, it's definitely going to be different than a traditional Belgian or French saison yeast, but there's still some interesting phenols involved. It's best utilized as a co-pitch though I think
Its amazing how Brett following Sacc is completely different from Brett only beer. Having Brett clean up long chain sugars left over when Sacc has feasted will of course stress the Brett out. What smells do you think you'll make if you get thrown in to a farm shop when all the food is gone and all that's left is hay bales? I like the odd flavours Brett can contribute to an aged beer but let Brett shine! It deserves better than to be dismissed as nothing more than a funk bomb.
dude this is at least the third time I've brewed a beer and then after I'm done brewing, one of your videos pops up with either the exact same beer or something very similar. I just finished a saison that's getting split between plain jane in the keg and the other half with BR-8 in bottles
Brettanomyces is an old British yeast probably introduced into Belgium during the Napoleonic ( 100 days ) War when the British Army occupied Belgium . It is known that at least one brewery supplied beer to the wounded soldiers after Waterloo who were treated in the large establishments commandeered after the battle , the wounded officers requested Guinness by name . The clue is in the name Brettan from the French 'Bretagne' for Britain , following the age-old tradition of naming flora and fauna from place of origin . It is likely that this found its way to both Abbeys and breweries a few decades later . Used for brewing olds and barley wines . Try old ale with a little alehoof (ground ivy ) and/or mugwort ( artemisia v. ) instead of hops and use bret yeast , and brew it to around 7% or more for a tasty medicinal medieval English ale . Traditionally 1 1/2 lbs of hops to 1 quarter of grain in 1 hogshead ( 66 gallons) wae the norm , but an old uses much less preservative so halve that with those mentioned . In old English brew houses the malt was dried over the burning barley stalks on floors covered with tall green grasses and the like such as meadowsweet and HEMP ( cannabis s.) or any other weed which would have imparted a little more character to the brew . Hempen chord was used for matchlocks in the British Army before flintlocks so the soldiers would be used to a little smoke on the job . To obtain the full effect of the 'medicine ' add as much hemp vapours as you deem sufficient for your wounds ..........
Stellar! I was able to capture Orval's dregs and about to dump on top of a saison in a whiskey barrel for the next 6 months. Should be ready for Christmas. Oh, blueberries in the barrel too. You are an inspiration, Steve, cannot wait for the next installment of beer news from you. Cheers
That's an outstanding project!!!
Honestly I was too scared to try BR-8 mainly since the descriptor was "HORSE" but this one you made sounds super interesting and refreshing
It will definitely do that more with a mixed ferm or a secondary pitch, but 100% Brett would be more fruity
I just bottled my own Saison on Monday :D I'm just a beginner in this hobby so of course things don't go as planned, first time brewing without extract and grains sucked up more water than expected, trouble keeping mash temp stable and such. My mother test-tasted and said to me this is best one yet (considering it's my fifth beer, not too suprising :D ) and the beer will be in bottle for about two weeks, just in time for Juhannus (Midsummer's Day). I ended up with a beer that was 1.048/1.002 and carbonation drops so it should be around 6,5% ABV and 30 IBU, I used Lallemand Belle Saison which has that diastectic gene so I need to make sure my plastic bucket fermenter is properly cleaned.
This has me excited to try to brew a saison! Also, I love all the subtle shots with your watches!
If I remember correctly a brett saison was my first and it made me want to brew...while I am nowhere near that type of brewing, but still love my regular lemon saison my favorite summer beer...cant wait to see how it changes over time...cheers
Nice NHC ribbons on the kegerator 👀
Just bottled conditioned with this yeast with great success. More brettanomyces videos please, 100% Brett C ftw! Looking forward to the 6 month conditioned tasting; Cheers!🍻
I want to do more as well!
Glad i stumbled across this video. I used the Br-8 in a cider. I fermented 4 gallons of apple juice with the Lallamand "Farmhouse" hybrid saison yeast, then topped it up with a gallon of fresh juice and the rehydrated Br-8. After a month or so it smelled and tasted like band-aids 😂 BUT, after 6 months it had really developed nice. I was considering trying the brett in a Belgian beer of some sort, now I'll try it for sure. Thansk for sharing.
Enjoy!
Great video. I have my brett saison witj BR-8 in champagne bottles for 3 months now. Pilsen/wheat/rye/vienna hops target/sorachi ace, fermented with br-134 and bottled with br-8. Amazing after 2 months. I was wondering a 100% br-8 and now I will definitely do it. Cheers!!
It's worth it, but be sure to encourage attenuation!
Fun! I've never brewed a Brett beer because it always intimidated me haha. This was a great experiment and an awesome video 🙂
Thanks for watching!
Awesome video! I've been thinking about trying this yeast soon, but I haven't really seen a whole lot of people talking about their experiences with it yet. I haven't tried Brett before but your description of this beer makes me really want to try it out!
It's definitely a fun project, but it will be a lot different if you pitch it 100% like I did or mix fermentation with another yeast
Great video! That was a fun experiment, I’ll have to give it a try.
It was a great one to play with!
Sounds so good. Can't wait til I do a saison. great vid
Glad you enjoyed it!
Nice. Did this last year. Bottled half and kegged half. Used Funk Weapon II. Did it as a US hopped Pale Ale. Loads of ripe fruit & pineapple over time on keg conditioned side. Had issues with carbing the bottles though.
I think a Brett Pale Ale would be a delicious way to use 100% Brett!
Thank you for the video... I just finish a cherry saison for the summer... i have been surprise by my stat... i aimed for a 4.5% beer, but mash and fermentation gave me a 7,2% beer with 100% atenuation 😅 I remain happy... i learned to do more with less for next brew
Excellent "experiment" and content. Thank you. Looks like you moved outta Somerville 😉
Glad you enjoyed it, never lived in Somerville though!
I have pursued brewing Saisons and not found a single Saccharomyces strain that produces actual tartness. Many good Saison yeasts out there have these traits in common: healthy fermentations, low final gravity, good flavor profile includes "spiciness". The only way to get any sour character is to co-pitch or referment with Brettanomyces, or try an open "wild" fermentation, which is basically bringing in either brett or lacto and maybe unwanted acetobacter. I did try SOURVISIAE by Lallemand and it works really well as advertised. I co-pitched 3 mg of Sourvisiae with a packet of US05 for a 5 gallon batch and got a nice sour ale, but not too tart. I'll co-ptich WhiteLabs Belgian Saison Ale yeast with 2 mg of Sourvisiae and let you know how it goes.
the best beer!!! i just tasted mone in a wooden barel and tastes like pineaple pear and some bitterness from alotle hops i added!! Taste is magic!
Beautiful!
Thank you!
Love to hear a 1 year update on this if you have any left. Unfortunatley BR8 doesnt appear to be available in the UK. I wodered if it is because it has been GM'd? Although it does appear to be available in Europe. Very strange.
The closest update I have is from my end of year recap video. I didn't keep any for long aging and as it got older it started tasting more phenolic. Definitely not as tasty as before
not a big saison guy, but this type of recipe would be interesting to try out.
I’ve been waiting on one of you to make a BR-8 video. I’ve got 3 different beers conditioning as we speak and I have no idea really what to expect.
I did a Sour Dark Ale with Philly Sour & bottle conditioning with BR-8, that is definitely the one I’m most excited about!
Exciting! Mixed ferm is a ton of fun
ooo brett, i'm excited!
Been thinking about brewing a all Bret beer. This sounds great.
Draw off a small amount into a bottle and highly oxygenate it. Maybe it will turn into a “beer vinegar”
You're basically talking about making malt vinegar. For that you would basically need to add straight acetobacter to a fully fermented beer.
Beer looks great! Curious, I saw you pour the beer from one of your taps, is there not a concern that the Brett will “infect” your draft system? I’m fermenting a Brett pale ale myself right now also using a keg as a fermenter. Force carbonating in the keg/fermenter seems like a great way to go assuming it doesn’t leave persistent Brett in the lines.
I wouldn't be surprised if I need to replace the line later. I will give it a good solid sanitation and cleaning cycle and we will see.
Great video.. Curious how you achieve the ideal Saison carbonation on tap.. I've tried a longer line length, a flow control disconnect and still end up with a glass of foam. I'm considering keg conditioning next. Any further pointers, tricks appreciated. 🍻
Long lines, narrow diameter lines help as well. Started using the kegland evabarrier tubing pushing at about 15 psi
Hey Steve, thanks for putting out all these awesome videos. Just wanted to call to your attention - description says 10lbs of Franco-Belges Pilsner Malt instead of 8lbs. Also - have you ever considered using Beano to dry out your beer?
Thank you - fixed!
Sorry for a late question. Do you think I could ferment a standard saison in a GF G30 conical at a high temp (controlled, down to a few points) then transfer to a simple plastic bucket, add Brett and leave in the garage in (a non-control) an ambient environment (In London) for as long as it takes to do it's thing. Thegarage ain't too hot or cold (relatively).. And see how it goes. BTW i only bottle, no cold crashing or kegging (just yet)
I would advise against that since you'd get a lot of oxygen exposure in the bucket. Could lead to unpleasant flavors or the chance for acetobacter to get in and create vinegar
Very interesting! You dont mention any traditional saison phenolics like clove or black pepper. Was anything like that present or was it more the tartness and fruity notes you focused on? If so, I might really need to try this out as im not a huge phonic yeast character lover.
My current againg project is a brett saison. I went frech saison (wy3711) for primary and added brett in secondary (wlp645). Still letting the Brett do its thing in the keg and plan to tap in August.
That is correct, not many pepper phenolics but definitely a small amount of rubbery/funky phenols
I've done a 100% Brett fermentation and I can't say that it gave it saison characteristics. It definitely gave it a sour tang character. I am going to bottle a saison with that same yeast and fermented with 3724
Yeah, it's definitely going to be different than a traditional Belgian or French saison yeast, but there's still some interesting phenols involved. It's best utilized as a co-pitch though I think
Its amazing how Brett following Sacc is completely different from Brett only beer. Having Brett clean up long chain sugars left over when Sacc has feasted will of course stress the Brett out. What smells do you think you'll make if you get thrown in to a farm shop when all the food is gone and all that's left is hay bales? I like the odd flavours Brett can contribute to an aged beer but let Brett shine! It deserves better than to be dismissed as nothing more than a funk bomb.
dude this is at least the third time I've brewed a beer and then after I'm done brewing, one of your videos pops up with either the exact same beer or something very similar. I just finished a saison that's getting split between plain jane in the keg and the other half with BR-8 in bottles
Hahaha well I guess great minds think alike!
Brettanomyces is an old British yeast probably introduced into Belgium during the Napoleonic ( 100 days ) War when the British Army occupied Belgium . It is known that at least one brewery supplied beer to the wounded soldiers after Waterloo who were treated in the large establishments commandeered after the battle , the wounded officers requested Guinness by name . The clue is in the name Brettan from the French 'Bretagne' for Britain , following the age-old tradition of naming flora and fauna from place of origin . It is likely that this found its way to both Abbeys and breweries a few decades later . Used for brewing olds and barley wines . Try old ale with a little alehoof (ground ivy ) and/or mugwort ( artemisia v. ) instead of hops and use bret yeast , and brew it to around 7% or more for a tasty medicinal medieval English ale . Traditionally 1 1/2 lbs of hops to 1 quarter of grain in 1 hogshead ( 66 gallons) wae the norm , but an old uses much less preservative so halve that with those mentioned . In old English brew houses the malt was dried over the burning barley stalks on floors covered with tall green grasses and the like such as meadowsweet and HEMP ( cannabis s.) or any other weed which would have imparted a little more character to the brew . Hempen chord was used for matchlocks in the British Army before flintlocks so the soldiers would be used to a little smoke on the job . To obtain the full effect of the 'medicine ' add as much hemp vapours as you deem sufficient for your wounds ..........
Thanks for sharing!
I’ve never even heard of this style lol. What’s something you would recommend if I can find in stores?
Hard to find in stores actually. I think lost abbey did one called mo betta bretta
Good morning! Have you had any issues with “bugs” contaminating your equipment?
Not at all
Sound delicious, waiting 4 months is the hardest part
It really is!
Very, very, cool man!!!!!
😎👍🏻👍🏻🍺🍺
Thank you! Cheers!
Takes a LOT of patience to undertake a 6 month project, but looks to be worth it.
It was!
This is s a fantastic video. There will be a commercial beer inspired by this video in about 3 months. Fermentis better take care of you
Barrel condition this on French white oak.
How do you bottle your beer so you don’t oxygenate it?
Flushing the bottle with CO2 and using a counterpressure bottle filler off a keg is a good way to do it.
Thanks
pulled the trigger on some swag
Thank you!!
@@TheApartmentBrewer swag arrived!
I bestow upon thee, One Thumbs up.
Acetobacter & O2 & 70f+ ≈ acetic acid. When in doubt, pitching Brett will scavenge O2 in packaging
LFG!!!!!!