Brett Flavor from Wyeast 3724

Ingredients
1

I brewed a saison back on 6/26 using 3724, and after kegging and letting the yeast settle out, I am finding a brett like barnyard flavor to the saison, definitely not what I was expecting. I have never used brett before (at the time of pitching and kegging), so no chance of cross contamination from previous use. Being a farmhouse ale strain, is it possible to have some critters in there? I used the fermenter afterwards for my Cranberry Lambic, so no fears of accidental contamination if the saison somehow got some brett, but thinking it was just an Saccharomyces strain, the rest of my soft supplies have been exposed. I am sure I am probably worrying over nothing, but any thoughts on what this flavor may be if it isn’t brett? Any chance of some stray brett? It hasn’t fermented long, so I wouldn’t expect much funk yet, but I have heard horror stories of brett ruining homebreweries of those who were not careful and nerves are getting me a little I guess.

I fermented on the low end (high 60’s, low to mid 70’s), no other yeasts.

0.50 lb Maize, Flaked (1.0 SRM) Adjunct 4.26 %
0.25 lb Rice Hulls (0.0 SRM) Adjunct 2.13 %
8.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 72.34 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 8.51 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 8.51 %
0.25 lb Acid Malt (3.0 SRM) Grain 2.13 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 2.13 %
1.00 oz Styrian Goldings [5.40 %] (60 min) Hops 18.0 IBU
1.00 oz Saaz [4.00 %] (60 min) Hops 13.3 IBU
1.00 oz Styrian Goldings [5.40 %] (15 min) (Aroma Hop-Steep) Hops - 
1.00 oz Saaz [4.00 %] (5 min) (Aroma Hop-Steep) Hops - 
0.25 items Lemon Zest (Boil 5.0 min) Misc 
0.50 items Grapefruit Zest (Boil 5.0 min) Misc 
0.50 items Orange Zest (Boil 5.0 min) Misc 
1.00 gm Seeds of Paradise (Boil 5.0 min) Misc

Beer Profile

Est Original Gravity: 1.063 SG
Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.06 %  Actual Alcohol by Vol: 7.05 %
Bitterness: 31.3 IBU Calories: 285 cal/pint
Est Color: 5.9 SRM Color: Color

Mash Profile

Mash Name: My Mash Total Grain Weight: 11.75 lb
Sparge Water: 0.97 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 
My Mash Step Time Name Description Step Temp
60 min Step 1 Add 17.49 qt of water at 166.2 F 153.0 F
10 min Step Add 10.93 qt of water at 202.2 F 170.0 F

2

In my last saison I got that too.  I attributed it to the environment that it was in and the fact that it was there for quite some time.  The flavor grew little by little over time but even at its peak you really had to search for it.

I am currently brewing an exact replica (or at least to the best of my ability) to see what turns out of it.  We’ll see if my hypothesis is correct.

3

It seems very odd to me, as that funk is not what I think of when I think saison (refreshing). I am interested to let it ‘develop’ and see if it gets stronger, dissipates, or remains steady. If this is characteristic of the strain though, I will not be using it again (at least for a saison)! I wonder what off flavor I could be confusing it with.

4

this yeast was my first experience with acetyldehede…green apple
I won’t be doing that again

5

Assuming this must have just been a random occurrence. My faith in Wyeast is fastly diminishing after three batches that were either incapable of being used or produced off character results in a short timeframe. Beer Captured started me out as a Wyeast fan, but White Labs has been much more consistent for me.

6

The only trouble I’ve had with this strain is getting it to attenuate fully. I love the flavor, and I’ve not gotten off flavors even fermenting as high as 85 (while trying to get it below 1.010).