Brettanomyces Saison using 50 West Dregs

A few months ago, I bought a pair of bottles of 50 West’s first (I think) bottle release, Brett is my Copilot.  I was fermenting a saison at the time, and pulled a gallon aside and pitched the bottle dregs in it.  Looks like this happened on April 8, because Twitter says I posted the pic below on April 9th at 7:47 AM… which was probably after I arrived at work the following morning.

The initial recipe is below:

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
4.5 gal 90 min 31.2 IBUs 8.0 SRM 1.058 1.004 7.1 %
Actuals 1.051 1.01 5.4 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Saison 16 C 1.048 - 1.065 1.002 - 1.012 20 - 35 5 - 14 2.3 - 2.9 5 - 7 %


Name Amount %
Pale Ale Malt 2-Row (Briess) 8.5 lbs 79.07
Wheat Malt, Pale (Weyermann) 12 oz 6.98
Caramunich Malt 8 oz 4.65
Sugar, Table (Sucrose) 1 lbs 9.3


Name Amount Time Use Form Alpha %
Tettnang 0.75 oz 60 min Boil Pellet 4.5
Tettnang 1 oz 15 min Boil Pellet 4.5
Amarillo 0.5 oz 15 min Boil Pellet 9.2


Name Amount Time Use Type
Irish Moss 0.25 tsp 15 min Boil Fining


Name Lab Attenuation Temperature
French Saison (3711) Wyeast Labs 80% 65°F - 77°F


Step Temperature Time
Mash In 148°F 75 min

I essentially let it ferment out (it was about a 4 gallon batch after a little disaster).  I then racked a gallon to another carboy and swirled the dregs from the bottle and pitched it into the carboy.

It’s been a while (six weeks?) and I tried some.

Dat clarity!

Dat clarity!

It has some tartness and a lot more mouthfeel.  It’s getting bottled today and the yeast/brett mix will be saved for another.