I was going to post this as a reply to the http://www.homebrewtalk.com/f127/saison-de-provision-119921/
thread since recipe is similar, but I don't want to thread-jack.
- Brewed a Flanders Pale on 12/1/09 (mostly based on the recipe from Wild Brews).
- Tasted it last night and thought it was a little bit one-dimensional.
- Good character from brett with some nice sourness.
- I thought flavor was lacking acidity and fruitiness, which would help it out.
- But gravity was down to 1.002, so it's probably not going anywhere now.
- If gravity was higher, I'd age longer.
Grainbill was 6# Pils, 4# Pale, 1# Caravienne, 0.5# Aromatic, and 0.25 oz Black Roast.
Was primary fermented with WY3522 and a 6oz pitch of WY3763 slurry from a previous batch.
So I'm wondering what to do with this. Options I'm considering are:
1. Keg it.
2. Add maltodextrine to add brett/pedio food and age.
3. Add fruit (raspberries or apricots) and age.
4. Add a white wine grape concentrate. I'm leaning towards this one cuz I think it could add some fruitiness and acidity.
Any thoughts or experiences? I appreciate you comments.