Simple brew complex ?

Here’s my recipe;



12 lbs two row

.5 biscuit

.5 cara hell

2 lbs turbinado



2 oz Saaz at 60

Sugar at 30

1 tsp yeast nutes and Irish moss at 15

Wort chiller at 15

1oz Saaz at 15

Estimated OG before fruit addition 1.084.



The rest of the details involve 15 lbs of pitted fresh frozen plums, and wyeast 3711 and WL Brett Trois for pitching.



The ?’s I have are simple. I plan on starting with 3711 for primary on the grain bill. Making a week long starter for the Brett 3 to pitch onto secondary and fruit.



?-1

Bother with the starter



Or



?-2

Pitch both yeasts at the same time and let them battle it out.

In my experience, the Brett won’t do much in your situation. That Brett behaves more like an ale yeast than a real Brett strain. The 3711 rips so hard that there won’t be much left for the Brett 3. That’s a big beer dude.... I wouldn’t do it but to each their own.

Before getting into idiosyncrasies, what are you looking for from this beer?

I don’t care for Brett in primary. It really needs to be a secondary fermenter to get funky, in my experience. I’m confused as to why you want to add 2lbs of sugar to this.

Also, no starter for the brett.

Noble squirrel-It’s basically a belgian golden recipe I have made many times and instead of using candi sugar I just use turbinado.

HornyDevil-Its my first attempt at using Brett. I have obtained a few more carboys and want to age this one until the summer. Figuring the Brett will have enough sugar and nutes from the fruit to be happy for a while.

Wnoble - I like big beers. My thought is go big or go home.

I am steering towards primary on saison yeast and then secondary on Brett and plums. Racking to a five gallon carboy for lagering. Just trying to make a big farmhouse funky wild fruit ale.

Originally posted by stumpyiliz
HornyDevil-Its my first attempt at using Brett. I have obtained a few more carboys and want to age this one until the summer. Figuring the Brett will have enough sugar and nutes from the fruit to be happy for a while.

I am steering towards primary on saison yeast and then secondary on Brett and plums. Racking to a five gallon carboy for lagering. Just trying to make a big farmhouse funky wild fruit ale.

Originally posted by NobleSquirrel
I don’t care for Brett in primary. It really needs to be a secondary fermenter to get funky, in my experience. I’m confused as to why you want to add 2lbs of sugar to this.

Originally posted by stumpyiliz
Wnoble - I like big beers. My thought is go big or go home.

Originally posted by HornyDevil

Originally posted by NobleSquirrel
I don’t care for Brett in primary. It really needs to be a secondary fermenter to get funky, in my experience. I’m confused as to why you want to add 2lbs of sugar to this.

This statement confuses me. I can’t believe that anyone likes overly funky beers. Funk/Brett character as an undertone is great to add complexity, but that character as a primary flavor/aroma is awful. Just look to the terroir wines of France. A little Brett and you have "a sense of place". Too much and you have a mess. Same goes with beer. Unbalanced beers are ridiculous caricatures. They are one-trick ponies. This kind of talk leads to bigger, funkier, more sour beers that are all those things, but they’re not better they’re just MORE and more doesn’t show maturity. It shows the adolescent need to one-up people. I, for one, think that mentality has to stop in order for the American beer culture to grow up and find itself.

And, like you, I’m also confused as to why you’d want to add sugar to this recipe.