Prionburger
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- Aug 27, 2008
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I feel like brewing a funky saison--with dregs (jolly pumpkin?), revived in a small starter and pitched alongside wyeast 3711 or a blend of Belgian and French saison.
I'm wondering... since there won't be much sugar left for the wild bugs to chew on, could I possibly bottle at 2 volumes (assuming saccromyces will do most of the sugar chewing) when I reach final gravity (usually 1.006)? Or should I bottle with more sugar? Or less? Or wait for months before bottling like other sour beers?
I'm wondering... since there won't be much sugar left for the wild bugs to chew on, could I possibly bottle at 2 volumes (assuming saccromyces will do most of the sugar chewing) when I reach final gravity (usually 1.006)? Or should I bottle with more sugar? Or less? Or wait for months before bottling like other sour beers?