Anybody love brewing Saisons??

[brewinhard]

I just racked it into the keg when the primary fermentation was done (after about 3 wks at 80+ deg with a repitch of WY 3724, much faster ferment than the first batch which took 5 wks at 90 deg to get a 1.055 saison to dry out to 1.008!). The brett will slowly consume some more residual sugars lowering the gravity and adding some funk. Really makes this style of beer interesting to drink as they change over time.

[dougriddle]

I just racked it into the keg when the primary fermentation was done (after about 3 wks at 80+ deg with a repitch of WY 3724, much faster ferment than the first batch which took 5 wks at 90 deg to get a 1.055 saison to dry out to 1.008!). The brett will slowly consume some more residual sugars lowering the gravity and adding some funk. Really makes this style of beer interesting to drink as they change over time.

Yeah, doing it in the secondary seems to be the way to go. I'm gonna try my first dark saison recipe formulation next week (most likely). Then, if it turns out I likey, then I'll definitely do a brett one. So much excitement, so little time!