I am new to the world of sour beers, only trying a couple, and never brewing any. I would like to have one ready for next summer and was thinking to do a sour Saison. I love Saisons and all the flavors that come with that yeast/style and I have heard other people brew sour ones and it really has me drooling over it.....
Anyways, my plan is to brew up a Saison (dont have a recipe yet) but ferment it with WLP565 Belgian Saison at 66 degrees. I know most Saison yeasts are lazy and wont ferment out if I dont ramp the temperature up. What I am hoping is that the yeast will leave a good degree of residual sweetness (in the 1.025-1.035 range) and then moving the beer to a glass carboy and pitching in WLP677 Lactobacillus.
I am not looking for a really strong sour but just something to add complexity.
My question is, does this idea sound like it will work and will the Lacto consume any of those sugars. Or should i just pitch the Lacto with a Brett strain as well?
I am planning on brewing this around the Thanksgiving/Christmas and aging until next summer
Anyways, my plan is to brew up a Saison (dont have a recipe yet) but ferment it with WLP565 Belgian Saison at 66 degrees. I know most Saison yeasts are lazy and wont ferment out if I dont ramp the temperature up. What I am hoping is that the yeast will leave a good degree of residual sweetness (in the 1.025-1.035 range) and then moving the beer to a glass carboy and pitching in WLP677 Lactobacillus.
I am not looking for a really strong sour but just something to add complexity.
My question is, does this idea sound like it will work and will the Lacto consume any of those sugars. Or should i just pitch the Lacto with a Brett strain as well?
I am planning on brewing this around the Thanksgiving/Christmas and aging until next summer