Farmhouse Saison Recipe

Split batch 5gal/5gal with clean yeast in both and brett in one 5gal. Bottle separate, clean saison first.

5gal - White Labs - WLP4021 - Saison Blend II
5gal - Wyeast 3724 Belgian Saison (Dupont) w/ WLP4655 Brettanomyces bruxellensis strain TYB307 added

I'm not sure if this matters, but I chose a lower attenuating saison yeast strain than the brett to ensure enough sugars are left over time for the brett to develop and dry out the beer. I presume higher attenuating saison yeast strains could dry the beer out prior to brett developing.

Lower IBUs (<10) if you want it more acidic, Higher IBUs (>18IBUs) for lower acidity. 18 IBUs or more to ensure final pH is >3.6 for restrained acidity.

Medium-toast French oak spiral for 3-5 weeks (to taste preference)

Pitch WLP566 cultures at 72 F and hold for 12 hours, ramp up to 88 F over 7 days; approximately 2 weeks in primary
Pitch brett or dregs (from starter) in secondary; approximately 4-6 months in secondary

Dreg Starter (for secondary fermentation)

1. Refrigerate your bottle for one week.
   
2. Open bottle or can and sanitize the lip with a flame. NOTE: You may also want to spray sanitizer on and around the cap before opening.
   
3. Gently pour the beer into a glass, leaving the sediment (yeast) in the bottle.
   
4. Swirl the sediment/yeast in the bottle and re-flame the lip.
   
5. Pour sediment into a sanitized container.
   
6. Grow your yeast using a stepped starter – start with 200mL of wort (1.020), then let ferment for three to five days or until fermentation noticeable. Then add an additional 800mL of wort (1.030) and let ferment an additional three to five days. Ramp up again if necessary.