I'm on the fence about the spices, it could go either way, but that isn't a lot. I definitely don't want the spice level of, say, Hennepin which tastes a bit too much like a Wit.
Yeah, never been a big fan of the spiced saisons I have had, and a beer like this, that will be getting SOO much complexity from the fermentation, it just seems like a damn shame to sully this good beer with some evil spices!
I just read up on the Wyeast turbid mash in Wild Brews. The sparge temp is 203!! Crazy how full of starch, dextrins and tannins a wild beer can start with. After all it just becomes food and a year later it is only good flavors that are left behind.
You have inspired me to create a bugged Saison. I am scaling up to an 8 gallon batch (5G and a 3G soured batch). I am stepping up a starter of Brett Lambic Blend and WL568 for the soured batch. This should turn out pretty interesting!! Thanks for a great idea.
edit: I know the Brett Lambic Blend might seem weird, but I am hoping that it will impart some tart cherry flavors that will pair nicely with a Saison.
I have a saison in secondary with orval dregs, and the smells coming out of the airlock are AMAZING! Very interested to see how yours turns out. Especially with the turbid mash.
(which probably the most varied style)
Linear Mode
