8 replies to this topic

[codemonkey]

I'm thinking of brewing a saison soon - something to leave in the closet through the Summer and enjoy in the Fall. Is there a simple way to add a bit of sourness that doesn't require a sour mash or babysitting 3-4 culture additions?

[WallyG3]

Just add some lactic acid to taste. Available at most LHBS.

[Slainte]

I'm thinking of brewing a saison soon - something to leave in the closet through the Summer and enjoy in the Fall. Is there a simple way to add a bit of sourness that doesn't require a sour mash or babysitting 3-4 culture additions?

1 culture addition. :covreyes:Lactobacillus.

[codemonkey]

1 culture addition. :smilielol:Lactobacillus.

So can I just pitch that with a saison yeast and be good to go in 2 months?

[Slainte]

Nah I would toss it in at or near the end of primary fermentation with the saison yeast. Don't want it to get too sour, just slight.

[dondewey]

How sour do you want? The dupont yeast produces some acid (I'm about to keg 5 gallons) just from the yeast and fermentation conditions. Are you thinking brett sour or lacto sour? Somtimes Fantome and Jolly Pumpkin can really get some tartness, but I think that is mostly from yeast strains (brett and sacc). I'd be afraid of ending up with a Berlineresque beer by adding the lactobacillus. Maybe lactic acid would be the way to go...

[codemonkey]

How sour do you want?

That's a good question, and I honestly don't have an answer. I want something that really earns the name "farmhouse" but it's got to be enjoyable. I think I might just end up sour mashing 10% of the grain bill following the advice of this BYO article. I think too little sourness will probably be more desirable that too much, so this seems less risky than using a lacto culture.

[dondewey]

Farmhouse funk is more than sour, imho. If it's just sour you are after, I'd go lactic acid only.

[DrunkenPanther]

I add Brett Brux. to my saisons a lot. Brett does not sour a beer. Just gives it that "horsey" scent and flavor. Plus drying the saison out makes it even yummier IMHO.