womencantsail
Well-Known Member
I have been wanting to do a dark, bretted saison for awhile now and plan on finally getting around to it within the next week.
I was thinking a little lacto/sourness might work nicely and make for sort of a "quick sour beer" to go along with some of the other sour beers I have currently ready to drink and aging. My idea was to use a sour mash and then add that to the regular mash, but obviously the boil will kill any lactobacillus that is in the beer.
While I have done sour mashes before for some berliner weiss beers I've brewed, I've always done the no boil method and let lacto go for a couple days before pitching yeast. My main question is, will just doing a sour mash really give me that much tartness in the beer or is it sort of a waste of time?
In case it makes any difference, I plan on using Saison I (WL) and Brett B for my yeasts.
I was thinking a little lacto/sourness might work nicely and make for sort of a "quick sour beer" to go along with some of the other sour beers I have currently ready to drink and aging. My idea was to use a sour mash and then add that to the regular mash, but obviously the boil will kill any lactobacillus that is in the beer.
While I have done sour mashes before for some berliner weiss beers I've brewed, I've always done the no boil method and let lacto go for a couple days before pitching yeast. My main question is, will just doing a sour mash really give me that much tartness in the beer or is it sort of a waste of time?
In case it makes any difference, I plan on using Saison I (WL) and Brett B for my yeasts.