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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Adding complex sugars for bugs post fermentation
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Old 05-07-2013, 04:45 AM   #1
KuntzBrewing
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Default Adding complex sugars for bugs post fermentation

I made my first saison mashed at 148-150 until complete conversion. Added wyeast 3724 Belgium saison and a starter of jolly pumpkin dreggs. Fermented in mid-upper 60s for 3 days then heated to mid 80s to 90 for until it completed. Its bone dry around 1.002 (from 1.054) its just not as tart/sour as I want. Anything I can add to let the bugs keep working and making a little acid

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Old 05-07-2013, 04:11 PM   #2
BryanThompson
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In my experience adding something like maltodextrin will increase the funkyness of the beer but not the acidity as much,

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Old 05-08-2013, 02:51 AM   #3
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Interesting stuff here under "4. Fruiting and Blending Beers that really aren't Sour Enough......": http://ryanbrews.blogspot.com/2011/0...ambics-my.html

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Old 05-08-2013, 06:04 AM   #4
KuntzBrewing
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Quote:
Originally Posted by readmypilot View Post
Interesting stuff here under "4. Fruiting and Blending Beers that really aren't Sour Enough......": http://ryanbrews.blogspot.com/2011/0...ambics-my.html
That's a good find. My only concern is the sour mash I made with spent hefeweizen grain (50%wheat 25/25 pils/munich all from weyermann) and blending it. I did a full sour mash with my grain bill (12lbs dry) got 2 gallons of beer out of it and it is indeed sour. It just taste like rotting grain a lot which worrys me about blending
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