Pardon the ignorance - new to the sour topic.
I've got a Rodenbach clone souring, and I was wondering something. I based the recipe off Jamil's, which is based on brewing a batch, then souring it with the Wyeast Roeselare blend. He stresses that he targets the initial fermentation to end around 1.020 (via a larger-than-usual amount of unfermentables) in order for the bugs to funk up the rest down to 1.008-ish.
Since i typically get a lot better attenuation than what yeast packs state (maybe my starters are too good?), i ended up getting 1.012 prior to adding the Roeselare blend. Since the bugs will be starting with a lower gravity than originally intended, does this mean my final product will be less sour than if it were to have started around 1.020?
Does the general rule-of-thumb "the higher the gravity, the funkier it gets?" actually apply?
I've got a Rodenbach clone souring, and I was wondering something. I based the recipe off Jamil's, which is based on brewing a batch, then souring it with the Wyeast Roeselare blend. He stresses that he targets the initial fermentation to end around 1.020 (via a larger-than-usual amount of unfermentables) in order for the bugs to funk up the rest down to 1.008-ish.
Since i typically get a lot better attenuation than what yeast packs state (maybe my starters are too good?), i ended up getting 1.012 prior to adding the Roeselare blend. Since the bugs will be starting with a lower gravity than originally intended, does this mean my final product will be less sour than if it were to have started around 1.020?
Does the general rule-of-thumb "the higher the gravity, the funkier it gets?" actually apply?