Originally Posted by jessup
you said you took the wild yeast from another beer in your original post. how long did the sour mix stay in your first beer? your last photo on day 10 saison looks a lot like a post on page 7 from Jaymo, but the only connection is that you both used mixed blends.
Thanks for the interest. I pitched the WL sour mix on December 26th. All airlock activity was done by Jan 2nd. I pulled some of the trub on Jan 31st to add to the saison. It does look very similar, and I will continue to post some photos as things progress. Some of those bigger air bubbles around the edge of the carboy have broken and a few of the ones in the middle have gotten enormous! Very excited for this beer. I'm not sure how long to let it go, I know that things can take over a year easily to get really funky and sour, but I'm fine with mild flavors of brett and lacto to complement the spicy/fruity saison flavors. I'm thinking 1 to 3 months, anyone have suggestions?