I just took a gravity sample of my first Saison. Wyeast 3711 is a monster. Nine days in the primary and it's already dropped from 1.055 to 1.005 and still seems to be going a little. It'll probably wind up at 1.003-4. Tastes pretty good too.

Questions:

1. I usually don't rack off the yeast unless it'll sit a long while, and I don't expect to let this go for more than another 2 weeks. But, I know a guy who brews a lot of Saisons and he says he racks Saisons pretty quickly...usually after about 7 days I think. Is Saison yeast more prone to autolysis, or is it the higher temp (currently mine's at about 74)? To rack or not to rack?

2. I was thinking of splitting the batch and hitting half of it with Wyeast 5151, brett claussenii. Anyone have any experience with this? I'm a little hesitant to so radically alter a beer that's already petty good.

Thanks!

My only experience is that I am about a week ahead of you. I just racked 5 gallons of saison onto brett L.

i got one going with oak and roselare yeasties. in 2ndary for about 3 weeks so far. its going to be awhile

I really like a saison that has been funked up with brett, but it is hard to do with 3711 since it eats up all the sugars that you want the brett to work on. I have done it successfully with a split batch with this yeast, but it was the difference between 1.006 and 1.002. They were both great beers. You might be better off adding a big chunk of dme or sugar to let the brett get active.

I have a batch going that I used the traditional 3724, which got hung up after a few days at about 1.020. I pitched some cultured up dregs from Boulevard Saison Brett and Jolly Pumpkin Oro de Calabaza. It is actively fermenting again and already growing a pellicle. I am pretty excited about it as I think both of these beers are spectacular.

Paul: I'm not sure why your friend wants you to rack earlier. I'm in the same camp as you; which is to let that yeast clean up the flavors. I usually go at least 3 weeks in primary, but thats just me.

As for the brett, I'd say do it the next batch. For your first one, I would see how you like that saison yeast and your recipe/conditions for your first one before you experiment with it. I'm sure the brett would be a good addition, but you wouldn't know how individual characteristics made the beer what it is. You could pitch another saison with bugs on the same yeast cake or gather it for a future batch. Thats my two cents for what its worth.

I agree with 3M, try the recipe with just the Saison yeast first to be able to get the flavor profile of that beer and add the brett next time to see how it changes it. I've never used brett at this point so I wouldn't know what it will do.

Edit: Just re-read the fact you wanted to split the batch, in that case go for it.

it will make it smell/taste like gym socks! that's what it will do! haha. I like brett in unison with other factors, but never 100% brett fermented beers. Too much for me, and it doesn't matter which type of brett either. I like lactic sourness better.

Well, who doesn't like a beer that smells and tastes like gym socks?

Count me out.

I dont' like beers that smell/taste like gym socks. haha. Avery's 15th anniversery comes to mind.... The one Avery beer I couldn't drink....

Also edit: do the brett/regular saison experiment for sure, that's a great idea.

I just had an american-brewed saison with brett in it recently... It was very good. wish I wasnt' too buzzed to figure out which one.... Sorry. Just tapped an awesome quad tonight.

Thanks for all of the ideas.

Troy, I actually like the idea of not having a ton of brett character. So not having a lot of fermentables left might be a good thing. But I thought I'd see if anyone thought this would be a bad idea.

I'll probably split the batch and do some brett.