Souring a saison
#1
Posted 22 May 2009 - 10:59 AM
#2
Posted 22 May 2009 - 01:59 PM
#3
Posted 22 May 2009 - 02:34 PM
1 culture addition. :covreyes:Lactobacillus.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?
#4
Posted 22 May 2009 - 03:01 PM
So can I just pitch that with a saison yeast and be good to go in 2 months?1 culture addition. :smilielol:Lactobacillus.
#5
Posted 22 May 2009 - 04:19 PM
#6
Posted 23 May 2009 - 09:21 AM
#7
Posted 23 May 2009 - 12:54 PM
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.How sour do you want?
#8
Posted 23 May 2009 - 06:04 PM
#9
Posted 26 May 2009 - 07:20 AM
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