Adding Brett to a fermenting Saison question

[crashlann]

I have a Saison in the carboy and I want to add Brett to it...kind of roughly aiming for the Saizon Bretta idea. OG was 1.062, gravity now is 1.008. It tastes great, very dry. After listening to the Crooked Stave and Flat Tail Brewing Sunday shows, Im considering steeping some oats in 1-2 liters of water and adding that at the time I pitch the Brett, giving it some long chain proteins and body to chew on for the next month maybe. Im worried Im going to screw the Saison taste up with the oats.

Another idea I have is to skip the oats. go ahead and bottle, and add the Brett to just the second half of the bottles and experiment, testing in a month, two months, etc. Im worried I will blow some bottles though because the Brett will keep eating everything.

Another idea is to just add the Brett to it all and let it get down to 1.002 ish and then bottle.

I want some funk. Will I have enough for the Brett to eat long term at this point, being at 1.008 already WITHOUT oats?? Is it going to be too thin without the oats added for body? I am making a 2 liter brett starter, is that too much at this point with or without the oats? What do you think? This is the first of several planned experiments with this process, but I dont want to completely fail the first time around. Thx!

Heres the recipe:

Grains
12# Pilsener
1# Wheat
1# Munich
1# Golden Light DME

0.5# table sugar added 6 days into ferment

Hops
Hallertau 1.6oz at 60min
0.4oz at 15min

Mashed at 147F x 90min
Fermented at 68F ramping the temp up 2F every two days to 76F then holding there.

[Fermented_minds]

I would totally skip the oats, no real need for it. Brett doesn't need a lot of food to do it's thing. A lot of the flavors produced by Brett are actually via Brett taking existing compounds and modifying them. This is why Brett primaries tend to be a little more tame: there aren't as many flavor compound created to alter.

Saisons, however, are a great beer to add Brett to because there are already flavor compounds abound! I would make a small starter if you want to get the Brett going and simply pitch it into your beer when you rack it. Then, all you need is a little patience, and you'll have one fine beer.

[crashlann]

I would totally skip the oats, no real need for it. Brett doesn't need a lot of food to do it's thing. A lot of the flavors produced by Brett are actually via Brett taking existing compounds and modifying them. This is why Brett primaries tend to be a little more tame: there aren't as many flavor compound created to alter.

Saisons, however, are a great beer to add Brett to because there are already flavor compounds abound! I would make a small starter if you want to get the Brett going and simply pitch it into your beer when you rack it. Then, all you need is a little patience, and you'll have one fine beer.

Thx for for the great info!