Hoosier
Well-Known Member
I am planning on brewing an Imperial Saison in the very near future. From what I have heard it is pretty tough to get the Saison yeast to dry out the beer all by it's lonesome. I know many pitch an american ale strain to finish it up but I am going to pitch the Wyeast belgian lambic blend to let the bugs bring it down and dry it out.
The question here is how long does it take for the bugs to do what they do? I have really dialed in my system and I make some damn fine beers these days but the sour route is one I have not taken. any and all advice/suggestions are welcome!
Thanks,
Chris
The question here is how long does it take for the bugs to do what they do? I have really dialed in my system and I make some damn fine beers these days but the sour route is one I have not taken. any and all advice/suggestions are welcome!
Thanks,
Chris