High Gravity Saison

[NYCbrewing]

I did think about adding Brett B if it does not fully attenuate, but I really wanted to see how things would to try and push for an 11%ABV Saison.

The oak I was planning on using are cubes I have stored in vodka. This would be there second use of them, so I am hoping that it would not be an overly strong oak flavor but a nice subtle background note.

[BrewerJ]

I did think about adding Brett B if it does not fully attenuate, but I really wanted to see how things would to try and push for an 11%ABV Saison.

Brett in general just shits alcohol, so if anything, it will help you reach your 11% abv.

[brewinhard]

I agree with BrewerJ as a nice subtle touch of brett in a strong saison is always welcome....

But, if you really want to keep it just saccharomyces I think your best bet would be to start off with a large healthy pitch of WY 3724 to get those classic saison characteristics (IMO, the best yeast strain for that, although it can be a PITA to work with sometimes), and then finish it off when your 3724 stalls with a large healthy dose of active WY 3711. That secondary pitch will easily finish off the rest of the residual sugars and dry out your beer appropriately. I do not think you will have a problem with this method depending on how dry you want your beer to get. Plus you will get the best of both worlds with the initial character being produced from the 3724 and the ferocity of the 3711 to attenuate through just about anything.

[spiderwrangler]

Depends on the beer and the amount of time. I've used as much as 4 ounces of oak and been just fine, but that was in a American Old Ale...

Yeah but an Old ale has the flavor profile that can support the oaking. I think afterlab maybe right with something as delicate as a saison. Oak is really going to shine through on that style.

Yes, that was the point I was trying to make.