I just bought a Foeder Smith 0.5BBL unit and anxious to first put a Brett Saison in it with the intent to create a Solera project. Question for you all is: what Brett strain(s) to use for a Saison solera?
The plan is to pull off 5 gallons every so often, replace with freshly sachs fermented Saison (no Brett) and let the Brett aging & funkiness to build. So, there is a question of the best Brett(s) for the solera, but also a question of not wanting to limit what the foeder can be used for in the future. So, if I drain off the Saison project and replace with a complex souring project later, I don't want whatever Bretts that infected the foeder in the Saison stage to limit or ruin a Flanders Red later.
I was originally just going to pitch the Omega All The Bretts and let it run, but it occurred to me that that would be a whole lot more Bretts strains than would be seen in a Flanders Red or Lambic. Might screw everything up for a complex souring using White Labs Belgian Sour or wyeast roeselare later. Any thoughts of what best to use first?
The plan is to pull off 5 gallons every so often, replace with freshly sachs fermented Saison (no Brett) and let the Brett aging & funkiness to build. So, there is a question of the best Brett(s) for the solera, but also a question of not wanting to limit what the foeder can be used for in the future. So, if I drain off the Saison project and replace with a complex souring project later, I don't want whatever Bretts that infected the foeder in the Saison stage to limit or ruin a Flanders Red later.
I was originally just going to pitch the Omega All The Bretts and let it run, but it occurred to me that that would be a whole lot more Bretts strains than would be seen in a Flanders Red or Lambic. Might screw everything up for a complex souring using White Labs Belgian Sour or wyeast roeselare later. Any thoughts of what best to use first?
